Effect of Jinhuahecha—A Fermented Green Tea on DSS-Induced Ulcerative Colitis in Mice and Its Preliminary Pharmacological Mechanism

Abstract

Background: Ulcerative colitis (UC) is an inflammatory bowel disease. Jinhuahecha (JHHC)-a fermented green tea is obtained by micro-fermentation of Anji white tea (AJWT) inoculated with high-purity "E. cristatum". Purpose: This study is aimed to unravel the protective effect of JHHC to UC in mice. Methods: High performance liquid chromatography (HPLC) was applied to determine the effective components and their contents in JHHC and AJWT. UC mouse model was constructed by ingestion of 2.5% dextran sulfate sodium (DSS) aqueous solution for 9 days. Disease activity index (DAI) was evaluated with the daily weight, fecal characters, and bloody stool condition, the length of colon and the spleen coefficients in mice was measured. Hematoxylin and eosin and Alcian blue-periodic acid Schiff staining was performed to observe the histopathological changes of the colon tissue. The positive expression of MyD88 and TNF-α were observed by immunofluorescence and immunohistochemistry. The possible mechanism was speculated by via transcriptomics. Results: HPLC results indicated that compared with AJWT, in JHHC, the content of gallic acid was significantly increased, the caffeine content was slightly decreased, and the polyphenolic components were notably declined. Compared to normal control group, in model control group, DAI score and spleen coefficient were elevated, the length of colon was shortened, and the colon tissue was severely damaged. In contrast to model control group, the above indexes were improved in treatment group, especially in JHHC group, which was possibly associated with regulation of inflammatory response. Conclusions: JHHC, as a natural plant product, has anti-inflammatory effects that can alleviate UC in mice.