Cocoa and Polyphenol-Rich Cocoa Fractions Fail to Improve Acute Colonic Inflammation in Dextran Sulfate Sodium-Treated Mice

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2024-07-04 DOI:10.1002/mnfr.202400431

Daphne K. Weikart, Kiana M. Coleman, Michael G. Sweet, Ashley M. McAmis, Helene Hopfer, Andrew P. Neilson, Joshua D. Lambert

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Abstract

Scope

A study is conducted to determine the anti-inflammatory effects of cocoa and polyphenol-rich cocoa fractions in the dextran sulfate sodium (DSS)-induced mouse model of acute colonic inflammation.

Methods and results

Male C57BL/6J mice are treated with dietary cocoa powder, an extractable cocoa polyphenol fraction, or a non-extractable cocoa polyphenol fraction for 2 weeks prior to treatment with 2.5% DSS in the drinking water for 7 days to induce colonic inflammation. Cocoa treatment continues during the DSS period. Cocoa and/or cocoa fractions exacerbate DSS-induced weight loss and fail to mitigate DSS-induced colon shortening but do improve splenomegaly. Cocoa/cocoa fraction treatment fails to mitigate DSS-induced mRNA and protein markers of inflammation. Principal component analysis shows overlap between cocoa or cocoa fraction-treated mice and DSS-induced controls, but separation from mice not treated with DSS.

Conclusion

The results suggest cocoa and cocoa polyphenols may not be useful in mitigating acute colonic inflammation.

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可可和富含多酚的可可提取物无法改善右旋糖酐硫酸钠处理小鼠的急性结肠炎症

研究范围本研究旨在确定可可和富含多酚的可可组分在葡聚糖硫酸钠（DSS）诱导的急性结肠炎小鼠模型中的抗炎作用：雄性 C57BL/6J 小鼠在饮用水中添加 2.5% 的右旋糖酐钠（DSS）诱导结肠发炎 7 天之前，先用可可粉、可提取的可可多酚组分或不可提取的可可多酚组分进行为期 2 周的饮食治疗。在DSS期间继续进行可可处理。可可和/或可可馏分会加剧DSS诱导的体重减轻，无法缓解DSS诱导的结肠缩短，但可改善脾肿大。可可和/或可可成分治疗不能减轻DSS诱导的炎症mRNA和蛋白质标记物。主成分分析表明，可可或可可粉处理的小鼠与DSS诱导的对照组之间存在重叠，但与未用DSS处理的小鼠之间存在分离：结论：研究结果表明，可可和可可多酚可能无助于减轻急性结肠炎。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.