Red lentil supplementation reduces the severity of dextran sodium sulfate-induced colitis in C57BL/6 male mice

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DOI

https://doi.org/10.1016/j.jff.2019.103625

Language of the publication
English
Date
2019-11-01
Type
Article
Author(s)
  • Graf, Daniela
  • Monk, Jennifer M.
  • Wu, Wenqing
  • Wellings, Hannah R.
  • Robinson, Lindsay E.
  • Power, Krista A.
Publisher
Elsevier

Alternative title

Red lentil supplementation reduces the severity of dextran sodium sulfate-induced colitis in C57BL/6 male mice

Abstract

Lentils (Lens culinaris L.) are a protein-rich plant food, also enriched in fibre and phenolic compounds that may reduce intestinal-associated disease risk. Male C57Bl/6 mice were pre-fed a basal diet (BD) or isocaloric 20% red lentil-supplemented diet (LD) for 3 weeks and acute colitis was induced via dextran sodium sulfate (DSS, 2% w/v in drinking water) for 5 days. LD-fed mice exhibited reduced (i) clinical symptoms, (ii) colon histological damage, and (iii) colonic pro-inflammatory cytokine levels. Additionally, biomarkers of improved colon epithelial barrier integrity and mucosal repair mediators were increased in LD mice (e.g. colonic IL-22, Relmβ, and occludin expression, and serum lipopolysaccharide binding protein). Collectively, the severity of the DSS-induced acute colitis phenotype in mice was attenuated by red lentil dietary supplementation, indicating that lentils may serve as a potential adjuvant dietary therapy in patients with colitis-associated diseases to help limit colonic inflammation and restore barrier function.

Subject

  • Agriculture

Keywords

  • lentils,
  • pulses,
  • colitis,
  • inflammation,
  • cytokines,
  • Dextran sodium sulfate

Peer review

Yes

Open access level

Gold

Identifiers

ISSN
2214-9414

Article

Journal title
Journal of Functional Foods
Journal volume
64

Citation(s)

Graf, D., Monk, J., Wu, W., Wellings H., Robinson, L., & Power, K. (2020). Red lentil supplementation reduces the severity of dextran sodium sulfate-induced colitis in C57BL/6 male mice. Journal of Functional Foods, 64,103625, https://doi.org/10.1016/j.jff.2019.103625

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Collection(s)

Food and beverages

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