Digestive Diseases and Sciences

, Volume 53, Issue 9, pp 2464–2473

Probiotics and Blueberry Attenuate the Severity of Dextran Sulfate Sodium (DSS)-Induced Colitis

Authors

  • Nadia Osman
    • Food Hygiene, Department of Food Technology, Engineering and NutritionLund University
    • Department of SurgeryUniversity Hospital Malmö, Lund University
  • Siv Ahrné
    • Food Hygiene, Department of Food Technology, Engineering and NutritionLund University
  • Bengt Jeppsson
    • Department of SurgeryUniversity Hospital Malmö, Lund University
  • Göran Molin
    • Food Hygiene, Department of Food Technology, Engineering and NutritionLund University
Original Paper

DOI: 10.1007/s10620-007-0174-x

Cite this article as:
Osman, N., Adawi, D., Ahrné, S. et al. Dig Dis Sci (2008) 53: 2464. doi:10.1007/s10620-007-0174-x

Abstract

We studied the anti-inflammatory properties of probiotic strains and blueberry in a colitis model. The disease activity index (DAI) was significantly lower on days 9 and 10 in all groups compared to the colitis control. Myeloperoxidase (MPO) and bacterial translocation to the liver and to the mesenteric lymph nodes (MLN) decreased significantly in all groups compared to colitis control. Cecal Enterobacteriaceae count decreased significantly in blueberry with and without probiotics compared to the other groups. Lactobacillus plantarum reisolated from the cecal content in the presence of blueberry, contrary to Lactobacillus fermentum. Colonic MDA decreased significantly in all groups, except the L. fermentum group, compared to the colitis control. The cecal concentration of acetic, propionic, and butyricbutyric acid was significantly higher in the L. plantarum group, while the L. fermentum group yielded the highest concentration of lactic acid compared with all other groups. Lactobacillus plantarum DSM 15313, Lactobacillus fermentum 35D, and blueberry alone and in combination improve the DAI, reduce bacterial translocation, and reduce inflammation.

Keywords

BlueberryColitisIBDProbiotics

Copyright information

© Springer Science+Business Media, LLC 2008