Open AccessAnimal model of intestinal anti-inflammatory effect of ginger-cinnamon complex
Author(s) -
Jin A Im,
Min Seo Kim,
Oran Kwon,
Jae-Ho Shin,
Ji Yeon Kim
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00965-1
Subject(s) - myeloperoxidase , inflammation , chemistry , distilled water , pharmacology , body weight , anti inflammatory , tumor necrosis factor alpha , intestinal mucosa , rat model , medicine , chromatography
This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α mRNA levels. Therefore, the ginger-cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.