肌成纤维细胞
体外
体内
化学
炎症
肿瘤坏死因子α
细胞
药理学
食品科学
生物化学
生物
免疫学
内科学
医学
生物技术
纤维化
作者
Juan Antonio Giménez‐Bastida,José Moisés Laparra Llopis,Natalia Bączek,Henryk Zieliński
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2018-01-01
卷期号:9 (6): 3387-3397
被引量:24
摘要
Buckwheat (BW) constitutes a good source of bioactive components that show anti-inflammatory effects in vitro and in vivo. The use of functional foods in the prevention and treatment of inflammatory bowel diseases (IBDs) has aroused increasing interest. This study investigates the effect of in vitro digested BW and BW-enriched products (BW-enriched wheat breads, roasted BW groats -fermented and non-fermented-, and BW sprouts) on colon myofibroblasts, the cells involved in the regulation of inflammatory response in the intestine. The cells were treated with different digested-BW products, alone or together with TNF-α (20 ng mL-1), and the effects on the cell migration, mitochondrial membrane potential and cell cycle, processes altered during intestinal inflammation, were investigated. A significant reduction in TNF-α-induced migration (25.5%, p < 0.05) and attenuation of the TNF-α-altered cell cycle (p < 0.05) was observed in myofibroblasts treated with BW-enriched white wheat bread. These results contribute to extend the beneficial effects derived from BW bioactive compounds, and suggest that BW consumption can exert beneficial effects on IBDs.
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