Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 64, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.103654
Keywords
Tea polyphenols; Salmonella typhimurium infection; Ileal injury; Intestinal flora disorder
Categories
Funding
- National Key RAMP
- D Program of China [2018YFC1603900]
- Natural Science Foundation of Guangdong Province of China [2018A030313461]
- National Natural Science Foundation of China [31501894]
- Scientific Research Project of Shenzhen Health and Family Planning System [SZXJ2017022]
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Food and feed contamination caused by Salmonella typhimurium has led to serious economic losses and healthy problems worldwide, including particularly gastroenteritis and diarrheal diseases related to ileal injury and intestinal flora disorder. Tea polyphenols (TP), a class of natural antioxidant food extracted from tea, display multifarious attractive biological activities. The present study was conducted to explore the modulatory effect of TP on intestinal flora disorder in mice with Salmonella typhimurium infection and its underlying mechanisms of alleviating ileal injury. Results showed that TP could markedly alleviate Salmonella typhimurium-induced ileal injury. Meanwhile, inflammation and oxidative stress markers were decreased with an enhancement of antioxidant enzymes and tight junction proteins after TP treatment. Most importantly, TP improves intestinal flora disorder by increasing the antioxidant enzymes activity and tight junction proteins in ileum. Our results may make positive influence on the use of TP as a functional food component with potential therapeutic and preventive utility against ileal injury and intestinal flora disorder induced by Salmonella typhimurium.
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