Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects

Abstract

Background: Peptic ulcer disease, including its complications and functional dyspepsia, are prevalent gastrointestinal diseases, etiopathogenesis of which is associated with mucosal inflammation. Research into new therapeutics capable of preventing or curing gastrointestinal mucosal damage has been steadily developing over past decades. This study was undertaken to evaluate whether a spray-dried preparation of potato juice is applicable for treating and preventing gastrointestinal mucosal damage. Methods: We assessed potential protective effects of spray-dried potato juice (SDPJ) against gut inflammation in the co-culture Caco-2/RAW264.7 system, as well as a gastroprotective activity in a rat model of gastric ulceration. Results: The obtained results indicated that SDPJ down-regulates lipopolysaccharide (LPS)-induced mRNA expression and protein production of proinflammatory cytokines IL-6 and TNF-α in the co-culture model. Moreover, SDPJ provided dose-dependent protection against LPS-induced disruption of intestinal barrier integrity. In rats, five-day pretreatment with SDPJ in doses of 200 mg/kg and 500 mg/kg suppressed HCl/ethanol-induced TNF-α expression in gastric mucosa by 52% and 35%, respectively. In addition, the pretreatment with the lower dose of SDPJ reduced the incidence of ulcers (by 34%) expressed as ulcer index. Conclusion: The spray-dried potato juice appears to be an attractive candidate for ameliorating inflammation-related diseases of the gastrointestinal tract.

The Efficacy of Processing Strategies on the Gastroprotective Potentiality ofChenopodium quinoaSeeds

“…Pretreatment of rats with OMP or QP, QG, QB, QF significantly inhibited the overexpression of these inflammatory parameters and attenuated inflammatory responses. e inhibitory activity of the different types of processed red quinoa seeds close to omeprazole efficacy can be referred to the gastroprotective and anti-inflammatory activities of flavonoids, phenolic acids [64,66,67], and carotenoids [72,73] released variably from the processed red seeds [8,9] via blocking the signaling pathway of TNF-α and inhibition of the inflammatory mediators involved (COX-2 and iNOS) [74].…”

Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used

“…High biological activity of PJ is connected with present active compounds such as β‐carotene, polyphenols, free amino acids, ascorbic acid, tocopherols or α‐lipoic acid. It contains appreciable quantities of compounds with antioxidant properties and therefore is recognised for the production of functional foods (Kujawska et al ., ; Kowalczewski et al ., ).…”

Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

“…Plants are a source of many compounds not only nutritious (such as proteins starches or fats [1][2][3][4][5][6] or antimicrobial, among which essential oils play an important role. Plant essential oils (EOs) are a natural blend of various organic compounds that are characterized by a strong fragrance.…”