Jump to main content
Jump to site search

Issue 10, 2019
Previous Article Next Article

Maqui berry exhibited therapeutic effects against DSS-induced ulcerative colitis in C57BL/6 mice

Author affiliations

Abstract

Maqui berry (Aristotelia chilensis) is an edible berry. The study aimed to explore the therapeutic effect of maqui berry on inflammatory bowel disease. Maqui berry water extract was separated by multiple solvents extraction. The chemical bases, antioxidant and anti-inflammatory properties of different extract fractions were then compared. Dextran sodium sulfate (DSS)-induced ulcerative colitis mice were used for the pharmacological activity test in vivo. Experimental results showed that the ethyl acetate fraction of maqui berry water extract (MWE) was rich in phenols and exhibited good antioxidant and anti-inflammatory activities. MWE considerably reduced the expression of COX2 and IL-6 in LPS-stimulated RAW 264.7 cells. Inflammatory bowel disease index, MDA, NO, i-NOS, and COX2 in colon tissues and MPO, TNF-α, and IL-1β in blood serums were remarkably decreased in the treatment group compared to in the model group (p < 0.05). Intestinal histopathological damage was significantly alleviated in the treatment group, and the expression of occludin was increased (p < 0.05). MWE treatment alleviated the imbalance of gut microbiota caused by DSS injury. Overall, MWE plays a therapeutic role in ulcerative colitis through its anti-inflammatory effect, reduces immune stress, and regulates gut microbiota.

Graphical abstract: Maqui berry exhibited therapeutic effects against DSS-induced ulcerative colitis in C57BL/6 mice

Back to tab navigation

Supplementary files

Publication details

The article was received on 30 Mar 2019, accepted on 28 Aug 2019 and first published on 28 Aug 2019


Article type: Paper
DOI: 10.1039/C9FO00663J
Food Funct., 2019,10, 6655-6665

  •   Request permissions

    Maqui berry exhibited therapeutic effects against DSS-induced ulcerative colitis in C57BL/6 mice

    G. Zhou, L. Chen, Q. Sun, Q. Mo, W. Sun and Y. Wang, Food Funct., 2019, 10, 6655
    DOI: 10.1039/C9FO00663J

Search articles by author

Spotlight

Advertisements