Protective Effects of Qingke β-glucan on Gastric Damage in Rats and Mice
學生姓名:
陳泓安
指導教授:
蔡國珍
學期:
111下
摘 要:
Millions of people around the world suffer from gastrointestinal diseases. Common causes are dietary and bacterial infections, which leads to gastric ulcers, gastric perforation and gastroenteritis. β-glucan is a natural plant ingredient with anti16 inflammation, anti-tumor and immunomodulatory functions. In this study, β-glucan extract from barley was used to investigate its therapeutic effect on ethanol and Capsaicin (CAP)-induced gastrointestinal injury in mice and rats. Also, it combined with Lactobacillus plantarum S58 (LP.S58) to confirm the effect of alleviating gastrointestinal damage. β-glucan alleviated ethanol-induced gastric ulcer in mice, and significantly decreased the expression of oxidative stress indexes, pro-inflammatory factors, increased Prostaglandin E2 and nitric oxide. In addition, the total short-chain fatty acids in the intestinal tract of mice were significantly increased, the decrease of colon length shortened together with the pH value decreased. In CAP-induced mice, β glucan co-cultured with LP.S58 significantly reduced gastrointestinal inflammatory cytokines and inhibited inflammatory responses by Nuclear factor kappa B pathway. In addition, Motilin, Substance P decreased significantly and Somatostatin increased significantly. In addition, gastric mucosa repaired as well as intestinal compact protein expression increased.Intestinal microbial richness analysis showed that Lachnospiraceae NK4A136 and unclassified Ruminococcaceae in the CAP group was higher than that in the control group. Spearman correlation analysis indicated that CAP would possibly lead to inflammatory bacteria. In conclusion, Qingke extract β-glucan has effect on curing ethanol and CAP-induced gastrointestinal damage in mice and rats. Furthermore,
synergizing with probiotics that utilized β-glucan improves antioxidant and anti inflammatory ability, which may contribute to the potential of improving functional food for gastrointestinal damage in the future.
synergizing with probiotics that utilized β-glucan improves antioxidant and anti inflammatory ability, which may contribute to the potential of improving functional food for gastrointestinal damage in the future.
1112專題討論摘要__陳泓安_11132006.pdf