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Low-Molecular-Weight Oligonol, a Polyphenol Derived from Lychee Fruit, Attenuates Experimental Reflux Esophagitis and HCl/Ethanol-Induced Gastric Ulcer

Journal of Medicinal Food 2017년 20권 12호 p.1214 ~ 1221
노성수, 신미래, 신성호, 이주영, Song Yeong-Ok, 우민지, 정갑섭, 노정숙,
소속 상세정보
노성수 ( Roh Seong-Soo ) - Daegu Haany University College of Korean Medicine
신미래 ( Shin Mi-Rae ) - Daegu Haany University College of Korean Medicine
신성호 ( Shin Sung-Ho ) - Daegu Haany University College of Korean Medicine
이주영 ( Lee Joo-Young ) - Daegu Haany University College of Korean Medicine
 ( Song Yeong-Ok ) - Pusan National University Department of Food Science and Nutrition
우민지 ( Woo Min-Ji ) - Pusan National University Department of Food Science and Nutrition
정갑섭 ( Jeong Kap-Seop ) - Tongmyong University Department of Food Science & Nutrition
노정숙 ( Noh Jeong-Sook ) - Tongmyong University Department of Food Science & Nutrition

Abstract


Oligonol, a polyphenol derived from lychee fruit, is produced by an oligomerization process that converts high-molecular-weight polyphenol polymers into low-molecular-weight oligomers. Evidence suggests that oligonol exerts its beneficial effects based on antioxidant and anti-inflammatory properties. This study was the first to investigate the antioxidative and anti-inflammatory effects of oligonol on gastroesophageal inflammatory models: surgically induced acute reflux esophagitis (RE) and gastric ulcer (GU) induced by HCl/ethanol. In the in vitro study, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical scavenging assays were performed to determine the antioxidant activity of oligonol. The experimental groups were each composed of normal, vehicle, and oligonol groups. RE rats and GU mice were treated orally with oligonol (100?mg/kg bw) or distilled water as a vehicle (n?=?8 for each group). Oligonol exhibited potent free radical-scavenging capacities for DPPH and ABTS radicals, activities that were similar to those of ascorbic acid. The in vivo study revealed that oligonol consumption significantly prevented RE and GU formation and decreased the gross mucosal injury from oxidative stress. Oligonol decreased the reactive oxygen species levels and elevated levels of both inflammatory mediators and cytokines (p-IκB, NF-κBp65, COX-2, iNOS, TNF-α, and IL-1β) in the RE and GU models. Oligonol had a protective effect against oxidative stress by regulating antioxidant enzyme (superoxide dismutase, catalase, and GPx-1/2) activities in GU mice. Oligonol has potential as a preventive and therapeutic agent for gastroesophageal inflammatory diseases, including RE and GU.

키워드

anti-inflammatory; gastric ulcer; oligonol; oxidative stress; reflux esophagitis

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