Blueberry-derived compound shows promise in enhancing colonic mucosal Barrier function

The colonic mucosal barrier is essential for maintaining digestive health, protecting against pathogens, and preventing inflammation. The Notch signaling pathway is implicated in these processes, as it affects cell proliferation, differentiation, and the integrity of the intestinal barrier.  Overactivation of this pathway can disrupt mucosal function. Anthocyanins, plant-based compounds found in foods like blueberries, have known antioxidant and anti-inflammatory properties.  M3G, a common anthocyanin in blueberries, has been studied for its health benefits, including its potential to regulate gut microbiota and protect against inflammation. However, its specific impact on the colonic mucosal barrier have not been fully explored.

A study (DOI: 10.48130/fia-0024-0026) published in Food Innovation and Advances on 23 August 2024, supports the broader use of dietary anthocyanins for gut health and disease prevention.

The study used a mouse model of colitis induced by dextran sulfate sodium (DSS) to mimic the effects of inflammatory bowel conditions. Researchers monitored body weight, disease activity index (DAI) scores, and food intake to assess the overall health and severity of colitis in treated mice. Mice were treated with M3G, and the outcomes were compared with untreated controls. Mice treated with DSS exhibited significant weight loss and increased DAI scores compared to the control group, indicating severe colitis. However, M3G supplementation significantly increased body weight, reduced DAI scores, and improved food intake, suggesting a protective effect against colitis symptoms. Histological analysis, including HE and PAS staining of colon tissues, revealed extensive epithelial damage, goblet cell depletion, and inflammatory cell infiltration in DSS-treated mice. M3G supplementation significantly reduced these pathological changes, lowering HE scores and enhancing mucosal thickness and goblet cell numbers, indicating improved physical barrier function. Molecular assessments showed that M3G enhanced the expression of key barrier proteins, including mucin2 (MUC2), claudin-1, occludin, and zona occludens 1 (ZO-1), which were otherwise diminished in DSS-treated mice. Additionally, M3G improved immune barrier function by increasing levels of secretory immunoglobulin A (SIgA) and reducing elevated CD4+T and CD8+T cell percentages.

Further analysis demonstrated that M3G inhibited the over-activation of the Notch signaling pathway, as evidenced by reduced levels of Notch1, NICD, DLL4, DLL1, and Hes1 proteins, which were otherwise upregulated in colitis. Correlation analysis indicated significant associations between improved physiological markers and the suppression of Notch signaling components, suggesting that M3G’s benefits in colonic barrier function are mediated through its regulatory effects on this pathway. These results collectively indicate that M3G can effectively alleviate colonic barrier dysfunction in colitis, highlighting its potential therapeutic application.

M3G from blueberries shows potential in enhancing colonic mucosal barrier function by modulating the Notch signaling pathway, suggesting its use as a natural, plant-based intervention for intestinal health. Continued research will be vital to fully unlock its therapeutic potential and address current limitations in clinical applicability.

###

References

DOI

10.48130/fia-0024-0026

Original Source URL

https://doi.org/10.48130/fia-0024-0026

About Food Innovation and Advances

Food is essential to life and relevant to human health. The rapidly increasing global population presents a major challenge to supply abundant, safe, and healthy food into the future. The open access journal Food Innovation and Advances (e-ISSN 2836-774X), published by Maximum Academic Press in association with China Agricultural University, Zhejiang University and Shenyang Agricultural University, publishes high-quality research results related to innovations and advances in food science and technology. The journal will strive to contribute to food sustainability in the present and future.