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Piceatannol and 3'-Hydroxypterostilbene Alleviate Inflammatory Bowel Disease by Maintaining Intestinal Epithelial Integrity and Regulating Gut Microbiota in Mice.

Authors :
Lin WS
Chueh TL
Nagabhushanam K
Ho CT
Pan MH
Source :
Journal of agricultural and food chemistry [J Agric Food Chem] 2023 Feb 01; Vol. 71 (4), pp. 1994-2005. Date of Electronic Publication: 2023 Jan 23.
Publication Year :
2023

Abstract

Inflammatory bowel disease has become a significant health concern across the globe, causing frequent and long-term harm to the digestive system. This study evaluated the effect of piceatannol (PIC) and 3'-hydroxypterostilbene (HPSB) on dextran sulfate sodium (DSS)-induced colitis in mice and investigated whether their effects are exerted through the amelioration of gut barrier dysfunction to reduce the severity of colitis. The findings showed that both PIC and HPSB attenuated inflammation by inhibiting the TNF-α/NF-κB/MLC pathway and reducing NLRP3 inflammasome activation. However, PIC was comparably effective in modulating tight junctions. The results may be attributed to the effect of PIC on reducing cell apoptosis-associated protein expression, including Bax/Bcl-2 and caspase-3 activation. Furthermore, microbiota analysis revealed that both PIC and HPSB increased representative probiotic species, including Akkermansiaceae and Lactobacillus intestinalis , and exhibited inhibitory effects on several bacterial species ( Spiroplasmataceae and Acholeplasmataceae ). Based on linear discriminant analysis effect size, butyrate-producing bacteria were identified as a biomarker in the PIC group. Overall, the results demonstrated that PIC repressed inflammation, inhibited cell apoptosis, and regulated microbiota composition. Consequently, PIC is more effective in maintaining gut barrier integrity than HPSB, and it is a promising ingredient in the development of functional food for colitis prevention.

Details

Language :
English
ISSN :
1520-5118
Volume :
71
Issue :
4
Database :
MEDLINE
Journal :
Journal of agricultural and food chemistry
Publication Type :
Academic Journal
Accession number :
36688924
Full Text :
https://doi.org/10.1021/acs.jafc.2c08170