Onion is a well-known health-beneficial vegetable. However, fresh onion is high in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) which may be problematic for IBD. Fermentation of onion may help to lower FODMAP problems and increase the availability of bioactive compounds, especially quercetin. We investigated the effect of fermented onion on DSS-induced IBD in rats. Rats were divided into six groups and treated orally with saline as a control and negative control (DSS), probiotics, low and high doses of fermented onion, or fresh onion extract for 3 weeks. After two weeks, rats were given drinking water containing 0.2% DSS for 5 days, except for the control followed by two days of regular water. The colonic histomorphology, immunity, oxidative stress, short-chain fatty acids, and biochemical analysis showed improved IBD conditions in the fermented onion groups. In contrast, the consumption of fresh onion appeared to exacerbate the IBD condition. These results suggest that the consumption of a high dose of fermented onion can ameliorate IBD symptoms.
Glasswort (Salicornia herbacea L.) is a halophyte plant known to contain high contents of minerals and phytochemicals. The purpose of this study was to investigate the effect of fermented glasswort on gut health in D-galactose (D-gal)-induced aging rats. Forty rats were randomly divided into five groups: control (CON), D-gal alone (CD), D-gal plus fructooligosaccharide as a positive control (FOS, 400 mg/kg), D-gal plus low dose fermented glasswort (LGW, 10 mg/kg), and D-gal plus high-dose fermented glasswort (HGW, 20 mg/kg). Each treatment was orally administered to rats of each group for eight weeks. All groups except for the CON group (treated with saline) were intraperitoneally injected with D-gal (150 mg/kg). Our results showed that butyric acid among short-chain fatty acids (SCFAs), goblet cells of colon, and thickness of mucus layer in colon were increased in fermented glasswort groups. In addition, fermented glasswort reduced levels of thiobarbituric acid-reactive substances (TBARS, a related oxidative stress marker) and expression levels of inflammation-related proteins such as IL-1β. These results suggest that fermented glasswort can improve age-related gut health.
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