Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1249-1256
Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex
Jin A Im1 • Min Seo Kim1 • Oran Kwon2 • Jae-Ho shin3 • Ji Yeon Kim1
1 Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811, Republic of Korea 2 Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea 3 Department of Biomedical Laboratory Science, Eulji University, Seongnam-si, Gyeonggi-do 13135, Republic of Korea
This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α mRNA levels. Therefore, the ginger–cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.
Ginger · Cinnamon · Extract mixtures · Intestine · Anti-inflammatory
Food Science and Biotechnology 2021 ; 30(9): 1249-1256