Intestinal anti-inflammatory effects of Passiflora edulis peel in the dextran sodium sulphate model of mouse colitis

• Main Authors: Cinthia Baú Betim Cazarin, Alba Rodriguez-Nogales, Francesca Algieri, M. Pilar Utrilla, M. Elena Rodríguez-Cabezas, José Garrido-Mesa, Eduardo Guerra-Hernández, Patrícia Aparecida de Campos Braga, Felix Guillermo Reyes Reyes, Mário Roberto Maróstica, Jr, Julio Gálvez
• Format: Article
• Language: English
• Published: Elsevier 2016-10-01
• Series: Journal of Functional Foods
• Subjects: Passion fruit; By-product from food industry; Inflammatory bowel disease; Prebiotic effect
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464616302328

Low dietary fibre intake has been associated with inflammatory bowel disease incidence. Passiflora edulis peel is considered to be a functional food because of its level of dietary fibre and polyphenols. Female C57BL/6J mice were assigned to three different groups: healthy, dextran sodium sulphate (DSS)-control, and Passiflora edulis treated. Treatment with P. edulis peel flour (8 mg/mL in the drinking water) started 2 weeks before colitis induction, which was performed by adding DSS in the drinking water (3%) for 5 days. P. edulis peel intake exerted an intestinal anti-inflammatory effect and attenuated the colonic damage caused by the DSS, as shown by the reduced disease activity index (DAI) values and after histological evaluation. Biochemical and molecular analyses revealed reduced expression of pro-inflammatory cytokine expression and enhanced intestinal protective barrier. Besides these effects, increases in short-chain fatty acid formation were observed, thus supporting a prebiotic effect.