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The effect of wheat peptides on ethanol‐induced gastric mucosal damage in rats
Author(s) -
Yang Xian,
Sun Guiju,
Wang Shaokang
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.125.8
Subject(s) - malondialdehyde , chemistry , ethanol , superoxide dismutase , pharmacology , stomach , medicine , endocrinology , biochemistry , oxidative stress
Objecive Excessive alcohol consumption can lead to gastric mucosal damage and the present work was aimed to examine the protective effect of wheat peptides in the model rats with gastric mucosal damage induced by ethanol. Methods Wheat peptides (83, 167 or 333 mg/kg), cimetidine (65 mg/kg), or distilled water were administered daily by gavage for 30 days before the rats were treated with anhydrous ethanol (1mL) and then animals were euthanized 1 h after ethanol ingestion. Histological observations was performed, so were antioxidation effect, anti‐inflammatory action and caspase‐3. Results Histological observations showed that ethanol‐induced gastric mucosal damage was attenuated by wheat peptides pretreatment. Wheat peptides remarkably increased the superoxide dismutase (SOD) activity, epidermal growth factor (EGF) and prostaglandin E‐2 (PGE2) levels in serum. The treatment of wheat peptides dramatically decreased the malondialdehyde (MDA), platelet‐activating factor (PAF) and interleukin‐8 (IL‐8) levels in serum. The expression level of caspase‐3 in stomach was significantly decreased in wheat peptides‐treated rats comparing with the model group, however, the expression level of EGFR was markedly increased. Conclusion Ethanol‐induced gastric mucosal damage in rats can be prevented by wheat peptides. And the potential mechanism may be associated with enhancement of antioxidation, anti‐inflammatory action and anti‐apoptosis function. Support or Funding Information This work was supported by the cooperation project with china national research institute of food & fermentation industries.