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Article

Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis

1
Laboratory of Veterinary Immunology, School of Veterinary Medicine and Zootechnics, Autonomous University of Nuevo León, General Escobedo 66050, Nuevo León, Mexico
2
Department of Histology, School of Medicine, Autonomous University of Nuevo León, Monterrey 64460, Nuevo León, Mexico
3
Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo León, General Escobedo 66050, Nuevo León, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Amosy E M’Koma
Medicina 2021, 57(11), 1138; https://doi.org/10.3390/medicina57111138
Received: 13 August 2021 / Revised: 24 September 2021 / Accepted: 24 September 2021 / Published: 20 October 2021
Background and Objectives: Nutritional deficiencies are one of the main triggers for the development of gastrointestinal diseases, such as ulcerative colitis (UC). Therefore, the objective of the present work consisted of determining the nutrients present in the bone broth (BB) and evaluating their anti-inflammatory properties in a murine model of UC, induced by intrarectal administration of 2, 4, 6-trinitrobenzene sulfonic acid (TNBS), and acetic acid (AcOH). The BB was prepared from the femur of bovine cattle and cooked in distilled water for 8 h at 100 ± 2 °C. Materials and Methods: The BB was administered ad libitum to BALB/c mice for 10 days before the induction of UC. Colon samples were collected for histological analysis and determination of cytokine expression levels by qPCR. Results: It was found that amino acids (AA) are the main nutritional contribution of BB, 54.56% of these correspond to essential AA. The prophylactic administration of BB in the murine model of UC reduced histological damage, decreased the expression of IL-1β (61.12%), IL-6 (94.70%), and TNF-α (68.88%), and increased the expression of INF-γ (177.06%), IL-4 (541.36%), and IL-10 (531.97%). Conclusions: This study shows that BB has anti-inflammatory properties, and its consumption can decrease the symptoms of UC. View Full-Text
Keywords: bone broth; nutritional composition; essential amino acids; ulcerative colitis; cytokines bone broth; nutritional composition; essential amino acids; ulcerative colitis; cytokines
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MDPI and ACS Style

Mar-Solís, L.M.; Soto-Domínguez, A.; Rodríguez-Tovar, L.E.; Rodríguez-Rocha, H.; García-García, A.; Aguirre-Arzola, V.E.; Zamora-Ávila, D.E.; Garza-Arredondo, A.J.; Castillo-Velázquez, U. Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis. Medicina 2021, 57, 1138. https://doi.org/10.3390/medicina57111138

AMA Style

Mar-Solís LM, Soto-Domínguez A, Rodríguez-Tovar LE, Rodríguez-Rocha H, García-García A, Aguirre-Arzola VE, Zamora-Ávila DE, Garza-Arredondo AJ, Castillo-Velázquez U. Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis. Medicina. 2021; 57(11):1138. https://doi.org/10.3390/medicina57111138

Chicago/Turabian Style

Mar-Solís, Laura M., Adolfo Soto-Domínguez, Luis E. Rodríguez-Tovar, Humberto Rodríguez-Rocha, Aracely García-García, Víctor E. Aguirre-Arzola, Diana E. Zamora-Ávila, Aime J. Garza-Arredondo, and Uziel Castillo-Velázquez. 2021. "Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis" Medicina 57, no. 11: 1138. https://doi.org/10.3390/medicina57111138

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