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Food Science and Human Wellness 2023, 12(1): 312-323 https://doi.org/10.1016/j.fshw.2022.07.021
Research Article | Open Access | Issue | Published: 09 August 2022

Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition

Show Author's Information Lingyu Lia,  Ning Qiua( ),  Yaqi Menga,  Chenyan Wanga,  Yoshinori Mineb,  Russell Keastc,  Vincent Guyonnetd
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
FFI Consulting Ltd, 2488 Lyn Road, Brockville ON K6V 5T3, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Gut microbiota, Oxidative stress, MAPK, NF-κB, Colitis, Preserved egg white
Cite this article:
Li L, Qiu N, Meng Y, et al. Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition. Food Science and Human Wellness, 2023, 12(1): 312-323. https://doi.org/10.1016/j.fshw.2022.07.021
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Abstract Full text About this article

Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and the underlying mechanisms. The results showed that treatment with PEW in mice with DSS-induced colitis for 14 days effectively improved the clinical signs, inhibited the secretion and gene expression of pro-inflammatory cytokines, and reduced myeloperoxidase (MPO) activity and oxidative stress levels. In addition, western blotting results showed that PEW significantly suppressed DSS-induced phosphorylation levels of nuclear factor-kappa B (NF-кB) p65 and p38 mitogen-activated protein kinase (MAPK) in colon tissues of mice with colitis. PEW also enhanced the production of short-chain fatty acids (SCFAs) and modulated gut microbiota composition in mice with DSS-induced colitis, including increasing the relative abundance of beneficial bacteria Lachnospiraceae, Ruminococcaceae and Muribaculaceae, and reducing the relative abundance of harmful bacteria Proteobacteria. Taken together, our study demonstrated that preserved egg white could alleviate DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition.


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About this article

Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition

Show Author's information Lingyu Lia, Ning Qiua( ), Yaqi Menga, Chenyan Wanga, Yoshinori Mineb, Russell Keastc, Vincent Guyonnetd
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
FFI Consulting Ltd, 2488 Lyn Road, Brockville ON K6V 5T3, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and the underlying mechanisms. The results showed that treatment with PEW in mice with DSS-induced colitis for 14 days effectively improved the clinical signs, inhibited the secretion and gene expression of pro-inflammatory cytokines, and reduced myeloperoxidase (MPO) activity and oxidative stress levels. In addition, western blotting results showed that PEW significantly suppressed DSS-induced phosphorylation levels of nuclear factor-kappa B (NF-кB) p65 and p38 mitogen-activated protein kinase (MAPK) in colon tissues of mice with colitis. PEW also enhanced the production of short-chain fatty acids (SCFAs) and modulated gut microbiota composition in mice with DSS-induced colitis, including increasing the relative abundance of beneficial bacteria Lachnospiraceae, Ruminococcaceae and Muribaculaceae, and reducing the relative abundance of harmful bacteria Proteobacteria. Taken together, our study demonstrated that preserved egg white could alleviate DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition.

Keywords: Gut microbiota, Oxidative stress, MAPK, NF-κB, Colitis, Preserved egg white

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Received: 06 October 2021
Revised: 15 October 2021
Accepted: 06 November 2021
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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This work was financially supported by the Chinese National Natural Science Funds (31772043), and the Fundamental Research Funds for the Central Universities (2662018JC021).

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