Tamarind xyloglucan attenuates dextran sodium sulfate induced ulcerative colitis: Role of antioxidation

Srinivasan Periasamy, Chia Hui Lin, Balaji Nagarajan, Nehru Viji Sankaranarayanan, Umesh R. Desai, Ming Yie Liu

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Ulcerative colitis (UC) is the leading chronic gastrointestinal disorder, if untreated can cause colon cancer. We characterized tamarind xyloglucan (TXG) as an edible nano-fiber and investigated its role in UC mice. TXG was an efficient free radical quencher and antioxidant in nature. TXG increased the cell viability in DSS-induced cytotoxicity of intestinal epithelial cells (IEC-6) and quenched intracellular reactive oxygen species in IEC-6 cells. Experimental colitis was induced in C57BL/6 mice by administering DSS 3% (w/v) in drinking water; TXG 100 and 300 mg/kg/day were given orally for 7 days simultaneously. TXG protected the colon by attenuating inflammatory cell infiltration, submucosal edema and crypt abscesses. TXG decreased oxidative stress by decreasing MDA, superoxide anion count, iNOS, NOX, COX-2 and p47 expression. Additionally, TXG decreased inflammation by decreasing TNF-α and increasing IL-10. Altogether, TXG is a novel antioxidant and plays an important role in attenuating DSS-induced UC in mice.

Original languageEnglish
Pages (from-to)327-338
Number of pages12
JournalJournal of Functional Foods
Volume42
DOIs
Publication statusPublished - 2018 Mar 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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