PubAg

Main content area

Standardized ethanolic extract of the rhizome of Curcuma xanthorrhiza prevents murine ulcerative colitis by regulation of inflammation

Author:
Young Cho, Jae, Yeon Kim, Hwa, Me Kim, Hye, Na Song, Ha, Hong, Eunyoung, Hwang, Jae-Kwan, Sook Chun, Hyang
Source:
Journal of functional foods 2017 v.30 pp. 282-289
ISSN:
1756-4646
Subject:
Curcuma zanthorrhiza, acute phase proteins, animal models, anti-inflammatory activity, blood serum, calcium-binding proteins, colitis, colon, cytokines, dextran sulfate, functional foods, gene expression, histology, inflammation, metalloproteinases, mice, myeloperoxidase, prostaglandin synthase, rhizomes, transcription factor NF-kappa B
Abstract:
Standardized ethanolic extract of the rhizome of Curcuma xanthorrhiza (CE) with xanthorrhizol was evaluated for anti-inflammatory activity in a mouse model of 5% dextran sulfate sodium (DSS)-induced ulcerative colitis (UC). Treatment with CE (4 or 40mg/kg) attenuated the disease activity index, shortening of the colon, histological changes, and myeloperoxidase activity. These changes were associated with marked inhibition of inflammation-related expression of genes for proinflammatory cytokines, matrix metalloproteinase and its inhibitor, and acute-phase proteins. Notably, CE also inhibited DSS-activated release of nuclear factor-κB (NF-κB) from its inhibitor proteins, called inhibitors of NF-κB (IκB), and reduced the level of expression of cyclooxygenase-2 and serum S100 calcium-binding protein a8. Our results show that CE has an ameliorating effect against DSS-induced UC possibly through its anti-inflammatory action in the colon, and may be an attractive natural source for the development of functional food to modulate colitis.
Agid:
5614877