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

Journal of Functional Foods

Jae Young Cho¹  Jae-Kwan Hwang²  Hye Me Kim³  Hyang Sook Chun³  Hwa Yeon Kim³  Ha Na Song³  Eunyoung Hong³ 

[1] CKD Research Institute, Dongbaekjukjeon-daero 315-20, Yongin, Kyonggi 446-916, Republic of Korea;Department of Biotechnology, Yonsei University, Seoul 120-752, Republic of Korea;Department of Food Science and Technology, Chung-Ang University, Naeri 72-1, Ansung, Kyonggi 456-756, Republic of Korea;

关键词: Curcuma xanthorrhiza;    Ulcerative colitis;    Dextran sulfate sodium;    Gene expression;    NF-κB;    S100a8;   

DOI  :  

来源: DOAJ

【 摘 要 】

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 40 mg/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.

【 授权许可】

Unknown