A salmon peptide diet alleviates experimental colitis as compared with fish oil

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2013
Author
Grimstad, Tore
Bjørndal, Bodil
Cacabelos Barral, Daniel
Aasprong, Ole G.
Omdal, Roald
Svardal, Asbjørn
Bohov, Pavol
Pamplona Gras, Reinald
Portero Otín, Manuel
Berge, Rolf K.
Hausken, Trygve
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Grimstad, Tore; Bjørndal, Bodil; Cacabelos Barral, Daniel; Aasprong, Ole G.; Omdal, Roald; Svardal, Asbjørn; ... Hausken, Trygve. (2013) . A salmon peptide diet alleviates experimental colitis as compared with fish oil. Journal of Nutritional Science, 2013, vol. 2, e2. https://doi.org/10.1017/jns.2012.23.
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Abstract
Fish oil (FO) has been shown to have anti-inflammatory properties in animal models of inflammatory bowel disease, but how fish peptides (FP) influence intestinal inflammation has been less studied. Male Wistar rats, divided into five groups, were included in a 4-week dietary intervention study. Of the groups, four were exposed in the fourth week to 5 % dextran sulfate sodium (DSS) to induce colitis, while one group was unexposed. The diets were: (1) control, (2) control + DSS, (3) FO (5 %) + DSS, (4) FP (3·5 %) + DSS, (5) FO + FP + DSS. Following DSS intake, weight and disease activity index (DAI) were assessed, and histological combined score (HCS), selected colonic PG, cytokines, oxidative damage markers and mRNA levels were measured. FP reduced HCS, tended to lower DAI (P = 0·07) and reduced keratinocyte chemoattractant/growth-regulated oncogene levels, as compared with the FO diet. FP also reduced mRNA levels of Il-6 and Cxcl1, although not significantly. FO intake increased the DAI as compared with DSS alone. PGE3 levels increased after the FO diet, and even more following FO + FP intake. The FP diet seems to have a protective effect in DSS-induced colitis as compared with FO. A number of beneficial, but non-significant, changes also occurred after FP v. DSS. A combined FO + FP diet may influence PG synthesis, as PGE3 levels were higher after the combined diet than after FO alone.
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http://hdl.handle.net/10459.1/70883
DOI
https://doi.org/10.1017/jns.2012.23
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Journal of Nutritional Science, 2013, vol. 2, e2
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cc-by-nc-sa (c) Grimstad et al., 2013
Except where otherwise noted, this item's license is described as cc-by-nc-sa (c) Grimstad et al., 2013