Role of Gut Microbiota in the Anti‐Colitic Effects of Anthocyanin‐Containing Potatoes

Abstract

Scope Anthocyanin‐containing potatoes exert anti‐inflammatory activity in colitic mice. Gut bacterial dysbiosis plays a critical role in ulcerative colitis. This study examined the extent to which the anti‐colitic activity of anthocyanin‐containing red/purple‐fleshed potatoes depends on the gut bacteria using a chemically‐induced rodent model of colitis with the intact and antibiotic‐ablated microbiome. Methods and Results Four‐week‐old male mice (C57BL6) are randomly assigned to the control diet or 20% purple‐/red‐fleshed potatoes supplemented diet group. The microbiota‐ablated group received an antibiotic cocktail in drinking water. At week nine, colitis is induced by 2% dextran sulfate sodium (DSS) in drinking water for five days. Administration of antibiotics resulted in a 95% reduction in gut bacterial load and fecal SCFAs. DSS‐induced elevated gut permeability and body weight loss are more pronounced in antibiotic mice compared to non‐antibiotic mice. Purple‐ or red‐fleshed potato supplementation (20% w/w) ameliorated DSS‐induced reduction in colon length and mucin 2 expression levels, and increase in permeability, spleen weight, myeloperoxidase (MPO) activity, and inflammatory cytokines (IL‐6, IL‐17, and IL1‐β) expression levels in non‐antibiotic mice, but not in gut microbiota ablated mice. Conclusions Anthocyanin‐containing potatoes are potent in alleviating colitis, and the gut microbiome is critical for the anti‐colitic activity of anthocyanin‐containing potatoes.

Boswellic acid coated zinc nanoparticles attenuate NF-κB-mediated inflammation in DSS-induced ulcerative colitis in rats

“…It is well known that ulcerative colitis is an inflammatory disease characterized by substantial pro-inflammatory responses and several inflammatory pathways such as NF-κB, STATs, and MAPK are involved. 29 We hypothesized that BAs-ZnNPs would inhibit NF-κB activation-mediated inflammation by down regulation of COX-2 level, as our results show that BAs-ZnNPs inhibit, both NF-κB-induced pro-inflammatory cytokines and COX-2-induced prostaglandin production causing inflammation. COX-2 is expressed at low levels in healthy mucosa and during UC remission but observed that its expression levels are significantly increased in active UC.…”

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review

“…Moreover, the prototypical nuclear factor kappa B (NF-κB) is a principal signaling pathway of inflammation and an end point for other pathways . All cells in the tumor microenvironment are regulated by the NF-κB signaling pathway and influence the onset and progression of inflammation and cancer .…”

“…Prebiotics, including mannose, glucan, inulin and fructan, and probiotics like Lactobacillus and Bifidobacterium , have been proven to regulate the gut microbiota, which is of great significance for improving host intestinal health . Similarly, due to the various physiological activities and prebiotic effect of anthocyanins, several studies have demonstrated anthocyanins’ effects in preventing and managing the intestinal diseases. − …”

Maize near-isogenic lines with enhanced flavonoids alleviated dextran sodium sulfate-induced murine colitis via modulation of the gut microbiota

“…Growing evidence has associated flavonoid intake with the alleviation of experimental colitis, 11–15 with the majority of the studies using either whole-food or purified flavonoids as a source. Albeit observations of some protective effects, the complexity of the food matrix makes it difficult to pinpoint the contributions of any single component.…”

“…7,8 In turn, gut microbiota could impact the bioavailability of flavonoids by exhibiting a diverse spectrum of functions in the bioconversion of flavonoids including degly-cosylation, oxidation, demethylation, and catabolism of flavonoids into phenolic acids. 9,10 Growing evidence has associated flavonoid intake with the alleviation of experimental colitis, [11][12][13][14][15] with the majority of the studies using either whole-food or purified flavonoids as a source. Albeit observations of some protective effects, the complexity of the food matrix makes it difficult to pinpoint the contributions of any single component.…”