Standardized ethanolic extract of the rhizome of Curcuma xanthorrhiza prevents murine ulcerative colitis by regulation of inflammation

Jae Young Cho, Hwa Yeon Kim, Hye Me Kim, Ha Na Song, Eunyoung Hong, Jae Kwan Hwang, Hyang Sook Chun

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Standardized ethanolic extract of the rhizome of Curcuma xanthorrhiza (CE) with xanthorrhizol was evaluated for anti-inflammatory activity in a mouse model of 5% dextran sulfate sodium (DSS)-induced ulcerative colitis (UC). Treatment with CE (4 or 40 mg/kg) attenuated the disease activity index, shortening of the colon, histological changes, and myeloperoxidase activity. These changes were associated with marked inhibition of inflammation-related expression of genes for proinflammatory cytokines, matrix metalloproteinase and its inhibitor, and acute-phase proteins. Notably, CE also inhibited DSS-activated release of nuclear factor-κB (NF-κB) from its inhibitor proteins, called inhibitors of NF-κB (IκB), and reduced the level of expression of cyclooxygenase-2 and serum S100 calcium-binding protein a8. Our results show that CE has an ameliorating effect against DSS-induced UC possibly through its anti-inflammatory action in the colon, and may be an attractive natural source for the development of functional food to modulate colitis.

Original languageEnglish
Pages (from-to)282-289
Number of pages8
JournalJournal of Functional Foods
Volume30
DOIs
Publication statusPublished - 2017 Mar 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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