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      Allium tuberosum-derived nanovesicles with anti-inflammatory properties prevent DSS-induced colitis and modify the gut microbiome

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          Abstract

          Allium tuberosum-derived nanovesicles (ADNs) show anti-inflammatory effects in colitis models, reducing inflammatory factors and restoring gut microbial composition.

          Abstract

          Edible plant-derived nanovesicles (ePDNs) have shown potential as a non-pharmacological option for inflammatory bowel disease (IBD) by maintaining gut health and showing anti-inflammatory effects. However, the effects of Allium tuberosum-derived nanovesicles (ADNs) on colitis have not been studied to date. Here, we extracted exosome-like nanovesicles from Allium tuberosum and investigated whether they have an anti-inflammatory effect in RAW 264.7 cells and colitis mice. The results showed that ADNs reduced the elevated levels of inflammatory factors such as IL-1β, IL-6, TNF-α, and NF-κB pathway-related proteins as a consequence of lipopolysaccharide (LPS) stimulation in RAW 264.7 cells. Furthermore, our mouse experiments demonstrated that ADNs could ameliorate dextran sulfate sodium (DSS)-induced colitis symptoms ( e.g., increased disease activity index score, intestinal permeability, and histological appearance). Additionally, ADNs counteracted DSS-induced colitis by downregulating the expression of serum amyloid A (SAA), IL-1β, IL-6, and TNF-α and increasing the expression of tight junction proteins (ZO-1 and occludin) and the anti-inflammatory cytokine IL-10. 16S rRNA gene sequencing showed that ADN intervention restored the gut microbial composition, which was similar to that of the DSS non-treated group, by decreasing the ratio of Firmicutes to Bacteroidetes and the relative abundance of Proteobacteria. Furthermore, ADNs induced acetic acid production along with an increase in the abundance of Lactobacillus. Overall, our findings suggest that ADN supplementation has a crucial role in maintaining gut health and is a novel preventive therapy for IBD.

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          Author and article information

          Contributors
          Journal
          FFOUAI
          Food & Function
          Food Funct.
          Royal Society of Chemistry (RSC)
          2042-6496
          2042-650X
          July 15 2024
          2024
          : 15
          : 14
          : 7641-7657
          Affiliations
          [1 ]Department of Environmental Science and Biotechnology, Jeonju University, Jeonju 55069, Republic of Korea
          [2 ]Department of Food and Nutrition, Jeonju University, Jeonju 55069, Republic of Korea
          Article
          10.1039/D4FO01366B
          38953279
          3bc5aa6e-c358-40ff-884e-511b97cd6c64
          © 2024

          http://rsc.li/journals-terms-of-use

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