Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1414-1419Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.028
Keywords
Sea cucumber; Fucoidan; Ethanol; Gastric ulcer; Oxidative stress; Matrix metalloproteinase
Funding
- National Natural Science Foundation of China [31101302, 30972284]
- Public Science and Technology Research Funds Projects of Ocean [201105029]
- Fundamental Research Funds for the Central Universities
Ask authors/readers for more resources
Sea cucumber is a nutritional aquatic food that is widely consumed in East Asian countries. Employing a rat model of ethanol-induced gastric ulcer, we examined the protective effect of sea cucumber fucoidan (SC-FUC) extracted from Acaudina molpadioides and explored the related mechanisms. Oral administration with 100 mg/kg body weight SC-FUC for 5 days can significantly prevent the formation of gastric ulcer. Moreover. SC-FUC pretreatment could alleviate ethanol-induced histological damage, reverse changes in tissue oxidation and antioxidase activities, and regulate the signalling pathways of mitogen-activated protein kinases and matrix metalloproteinases. This study investigated the ethanol-induced gastric ulcer protective effect of SC-FUC for the first time, and elucidated that the protective mechanisms included anti-oxidation, gastric matrix hydrolysis suppression, and anti-inflammation. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available