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Dietary red meat aggravates dextran sulfate sodium-induced colitis in mice whereas resistant starch attenuates inflammation.

Abstract：

BACKGROUND:Although a genetic component has been identified as a risk factor for developing inflammatory bowel disease, there is evidence that dietary factors also play a role in the development of this disease. AIMS:The aim of this study was to determine the effects of feeding a red meat diet with and without resistant starch (RS) to mice with dextran sulfate sodium (DSS)-induced colitis. METHODS:Colonic experimental colitis was induced in Balb/c mice using DSS. The severity of colitis was evaluated based on a disease activity index (based on bodyweight loss, stool consistency, rectal bleeding, and overall condition of the animal) and a histological score. Estimations were made of numbers of a range of different bacteria in the treatment pools of cecal digesta using quantitative real-time PCR. RESULTS:Consumption of a diet high in red meat increased DSS-induced colitis as evidenced by higher disease activity and histopathological scores. Addition of RS to the red meat diet exerted a beneficial effect in acute DSS-induced colitis. Subjective analysis of numbers of a range of bacterial targets suggest changes in the gut microbiota abundance were induced by red meat and RS treatments and these changes could contribute to the reported outcomes. CONCLUSIONS:A dietary intake of red meat aggravates DSS-induced colitis whereas co-consumption of resistant starch reduces the severity of colitis.

journal_name

Dig Dis Sci

journal_title

Digestive diseases and sciences

authors

Le Leu RK,Young GP,Hu Y,Winter J,Conlon MA

doi

10.1007/s10620-013-2844-1

subject

Has Abstract

pub_date

2013-12-01 00:00:00

pages

3475-82

issue

12

eissn

0163-2116

issn

1573-2568

journal_volume

58

pub_type

杂志文章

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