Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/99079
標題: Camellia Oil ( Camellia oleifera Abel.) Modifies the Composition of Gut Microbiota and Alleviates Acetic Acid-Induced Colitis in Rats
作者: Lee, Wei-Ting
Tung, Yu-Tang
Wu, Chun-Ching
Tu, Pang-Shuo
Yen, Gow-Chin
顏國欽
關鍵字: acetic acid
camellia oil
colitis
gut microbiota
inflammatory bowel disease
olive oil
Acetic Acid
Animals
Bacteria
Camellia
Colitis
Humans
Intestinal Mucosa
Intestines
Male
Plant Oils
Rats
Gastrointestinal Microbiome
摘要: Ulcerative colitis (UC), one type of chronic inflammatory bowel disease (IBD), is a chronic and recurrent disorder of the gastrointestinal (GI) tract. As camellia oil (CO) is traditionally used to treat GI disorders, this study investigated the role of CO on acetic acid-induced colitis in the rat. The composition of the gut microbial community is related to many diseases; thus, this study also investigated the effects of CO on the composition of the gut microbiota. The rats were fed a dose of 2 mL/kg body weight CO, olive oil (OO), or soybean oil (SO) once a day for 20 days, and the gut microbiota was analyzed using 16S rRNA gene sequencing. Results of the gut microbiota examination showed significant clustering of feces after treatment with CO and OO; however, individual differences with OO varied considerably. Compared to SO and OO, the intake of CO increased the ratio of Firmicutes/Bacteroidetes, the α-diversity, relative abundance of the Bifidobacterium, and reduced Prevotella of the gut microbiota. On day 21, colitis was induced by a single transrectal administration of 2 mL of 4% acetic acid. However, pretreatment of rats with CO or OO for 24 days slightly enhanced antioxidant and antioxidant enzyme activities and significantly reduced inflammatory damage and lipid peroxidation, thus ameliorating acetic acid-induced colitis. These results indicated that CO was better able to ameliorate impairment of the antioxidant system induced by acetic acid compared to OO and SO, which may have been due to CO modifying the composition of the gut microbiota or CO being a rich source of phytochemicals.
URI: http://hdl.handle.net/11455/99079
Appears in Collections:食品暨應用生物科技學系

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