Chlorogenic Acid and Quercetin in a Diet with Fermentable Fiber Influence Multiple Processes Involved in DSS-Induced...

Area of Science:

• Nutrition Science
• Gastroenterology
• Molecular Biology

Background:

• Ulcerative colitis (UC) patients often limit fermentable fibers due to symptom exacerbation.
• Pectin is a protective fermentable fiber, but its interaction with bioactive compounds is understudied.
• Quercetin and chlorogenic acid, found in stone fruits, possess anti-cancer, antioxidant, and anti-inflammatory properties.

Purpose of the Study:

• To investigate the effects of quercetin and chlorogenic acid, in the presence of pectin, on ulcerative colitis (UC) in a rat model.
• To determine if these compounds can suppress pro-inflammatory molecules, alter the luminal environment, and affect colonocyte proliferation.

Main Methods:

• Rats were fed diets containing pectin with either quercetin, chlorogenic acid, or a control for 3 weeks.
• Ulcerative colitis was induced using dextran sodium sulfate (DSS).
• Measurements included fecal moisture, short-chain fatty acid (SCFA) concentrations, colon injury and inflammation scores, and gene expression of inflammatory and repair markers.

Main Results:

• DSS induced increased fecal moisture and SCFA concentrations (acetate, butyrate).
• Quercetin and chlorogenic acid diets maintained SCFA transporter (SLC5A8) mRNA levels.
• Chlorogenic acid reduced NF-κB activity, while quercetin enhanced FGF-2 (injury-repair molecule) expression. Neither compound prevented overt injury or inflammation.

Conclusions:

• Quercetin and chlorogenic acid, with pectin, did not prevent DSS-induced injury or inflammation but influenced key molecular pathways.
• These compounds may promote colon health and regulate NF-κB activation and repair mechanisms.
• Potential benefits for healthy individuals or UC remission, possibly suppressing inflammation signaling during active disease.