Dietary chicory inulin-rich meal exerts greater healing effects than fructooligosaccharide preparation in rats with trinitrobenzenesulfonic acid-induced necrotic colitis

• Autorzy: Fotschki B. , Jurgonski A. , Fotschki J. , Majewski M. , Ognik K. , Juskiewicz J.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to compare the effects of chicory root inulinrich meal (containing a polyphenolic fraction as well) and pure fructooligosaccharides (FOS) on necrotic colitis induced with trinitrobenzenesulfonic acid (TNBS) in Wistar rats. Both chicory preparations signi cantly reduced the pH value of colonic digesta and favourably lowered the caecal activity of bacterial -glucuronidase as well as the caecal concentration of putrefactive short-chain fatty acids in comparison to the control TNBS rats. In addition, they enhanced the production of total short-chain fatty acid (SCFA pool) and concentration of anti-in ammatory propionic acid in the caecal digesta. Nevertheless, only dieary chicory meal favourably increased the total SCFA concentration and thus decreased the pH value of caecal digesta. The increased caecal SCFA production may explain the observed greater reduction in mucosal necrosis and increased glandular mucosal regeneration in rats fed a diet with chicory root meal. Both chicory preparations bene cially regulated physiological parameters in the lower part of the rat intestinal tract after TNBS-induced colitis, however the dietary treatment with chicory meal showed stronger reduction of mucosal disturbances caused by colitis. Those bene cial effects might be related to the higher polymerization of inulin vs. FOS and to the presence of biologically active compounds in the meal, i.e., phenolic compounds, which had a strong impact on intestinal microbial activity and thus indirectly alleviated mucosal disturbances caused by colitis.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 2
• Opis fizyczny: p.147-155,fig.,ref.

Twórcy

autor

Fotschki B.

• Division of Food Science, Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Olsztyn, Poland

autor

Jurgonski A.

• Division of Food Science, Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Olsztyn, Poland

autor

Fotschki J.

• Division of Food Science, Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Olsztyn, Poland

autor

Majewski M.

• Department of Pharmacology and Toxicology, Faculty of Medicine, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Ognik K.

• Department of Biochemistry and Toxicology, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, Poland

autor

Juskiewicz J.

• Division of Food Science, Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Olsztyn, Poland

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Identyfikatory

DOI

10.31883/pjfns-2019-0013