Anti-inflammatory and antioxidant effect of fermented whole wheat on TNFα-stimulated HT-29 and NF-κB signaling pathway activation

Journal of Functional Foods

Julius Árvay¹  Vincenzo Longo²  Morena Gabriele³  Laura Pucci³ 

[1] Corresponding author at Institute of Agricultural Biology and Biotechnology, National Research Council, Via Moruzzi 1, 56124 Pisa, Italy.;Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Nitra, Slovakia;Institute of Agricultural Biology and Biotechnology, National Research Council, Pisa, Italy;

关键词: Whole wheat;    Sourdough fermentation;    Prebiotics;    Inflammatory bowel diseases;    HPLC-DAD;    HT-29;   

DOI  :  

来源: DOAJ

【 摘 要 】

The present study compared the phenolic profile, the in vitro and ex vivo antioxidant activity, as well as the anti-inflammatory effect of fermented (LG) and unfermented (FG) whole wheat flour from Triticum aestivum on tumor necrosis factor alpha (TNFα)-inflamed human intestinal epithelial cells (HT-29). Gallic acid, 3-hydroxybenzoic acid, and vanillic acid were identified by HPLC-DAD as the main polyphenols increased by fermentation. LG showed a higher antioxidant activity than FG in vitro and ex vivo. In inflamed HT-29 cells, LG exhibited a better protective effect on TNFα-induced alterations by significantly reducing the expression of IL-8 and COX-2 inflammatory mediators. Further, under inflammatory insult, LG has better normalized ROS overproduction and strengthened the antioxidant defense system. Finally, LG and FG significantly attenuated the TNFα-induced NF-κB nuclear translocation. Our results pointed out a potential therapeutical role of LG in hardly managed intestinal inflammatory disease.

【 授权许可】

Unknown