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It is widely believed that grape seed proanthocyanidin extract (GSPE) exerts antioxidant and anti-inflammatory effects. Dietary supplementation with GSPE has been reported to alleviate colitis signs in mice, but the...

Synbiotics (Bifidobacterium infantis + xylooligosaccharides) had the strongest efficacy on colitis through inhibiting inflammation and oxidative stress and protecting epithelial integrity.

Dysbiosis leads to continuous progress of inflammatory bowel disease (IBD). However, current therapeutic approaches for IBD have limited efficacy and are associated with various side effects. This study focused on exploring the positive effect of a new Bacillus cereus (B. cereus) strain (HMPM18123) in a colitis mouse model and elucidate the underlying molecular mechanisms. The colitis symptoms were alleviated by the B. cereus administration as evidenced by decreased body weight loss, colon length shortening, disease activity index score, and histopathological score. The B. cereus mitigated intestinal epithelial barrier damage by upregulating tight junction protein expression. Moreover, B. cereus exerted anti-inflammatory effects by regulating macrophage polarization and suppressing the TLR4-NF-κB-NLRP3 inflammasome signaling pathways. B. cereus also rebalanced the damaged gut microbiota. Thus, the molecular mechanism of alleviating colitis by B. cereus treatment involved the regulation of the TLR4-NF-κB-NLRP3 inflammasome signaling pathways in intestinal mucosal barriers by modulating gut microbiota composition.

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Summary In this study, we evaluate the effects of high hydrostatic pressure (HHP) and superfine grinding (SFG) treatment on grape pomace. The results showed that the HHP treatment improved physicochemical and antioxidant properties of grape pomace than the SFG treatment did. Moreover, the results of SEM indicated that the HHP‐treated grape pomace turned to have more lamellar structure, resulting in more hydrophilic groups exposed to improve WRC, WSC and SDF content. The results of FT‐IR spectra indicated that the main components and chemical structure of grape pomace after processing did not significantly change. Therefore, the HHP treatment had better effect in improving the functionality of grape pomace than that of the SFG treatment. The grape pomace treated by the appropriate processing methods could be used as functional foods.