Pickled radish alleviates the progression of colitis in mice by reducing inflammation and repairing intestinal barrier

Abstract

Scope: Pickled radish is a traditional fermented food known for its health benefits, however, evidence supporting its role in regulating gastrointestinal function is limited. This study aimed to investigate the beneficial effect of pickled radish on DSS-induced colitis in mice. Method and Results: Divide the mice into four groups: control, DSS model, low-dose (DSS+ 5 % pickled radish powder), and high-dose (DSS+ 10 % pickled radish powder). Colitis was induced by 3 % DSS administration in drinking water for eight days. Body weight loss, disease activity index (DAI), colon length, histology, and levels of inflammatory markers were measured to evaluate the effects of pickled radish on colitis. The results indicate that pickled radish significantly eased symptoms of colitis in mice induced by DSS, dose-dependently reducing DAI, reversed colon shortening, alleviating pathological damage to colon tissue and inflammatory response. Mechanistic investigation revealed that pickled radish upregulated the expression of tight junction-related genes (Zo-1, E-cadherin) and down-regulated inflammation-related genes (Il-1β, Il-6, TNF-α). Moreover, low-dose pickled radish significantly reversed the imbalance of gut microbiota and increased SCFAs. Conclusion: These findings suggest the potential of pickled radish in functional foods targeting the improvement of gastrointestinal health.