Abstract
Accumulating evidence indicated that gut microbiota play important roles in the pathogenesis of colitis, and microbiota composition could be modulated by dietary components. Therefore, ameliorating colitis‐associated bacterial dysbiosis by dietary components may be a unique strategy to improve gut health. Herein, we determined the effects of resveratrol on gut microbiota and their implication in anti‐colonic inflammation in mice with colitis induced by dextran sodium sulfate (DSS). Our results showed that DSS treatment dramatically disturbed the composition of gut microbiota in mice, which was associated with elevated colonic inflammation. Dietary treatment with resveratrol partially attenuated the gut microbiota dysbiosis induced by DSS, for example, resveratrol effectively reduced the abundance of bacteria from Verrucomicrobia and Proteobacteria phyla, decreased the abundance of Sutterella and Bilophila genera, and increased the abundance of Bifidobacterium and Lactobacillus genera in DSS‐treated mice. Alpha and beta‐diversity analysis showed that DSS treatment reduced the microbial diversity and shifted the microbial community structure in comparison with the negative control (healthy) mice, while resveratrol ameliorated the aforementioned alteration and restored the diversity of the gut microbiota in DSS‐treated mice. Furthermore, resveratrol alleviated the symptoms of colitis and decreased the expression levels of pro‐inflammatory cytokines such as IL‐10, IL‐2, GM‐CSF, IL‐1β, IL‐6 and TNF‐α, in the colon of DSS‐treated mice. Overall, our data demonstrated that resveratrol partially reversed bacterial dysbiosis in DSS‐treated mice, which may play an important role in its anti‐colitis effect.Support or Funding InformationThis study was partially supported by fund from USDA
Published Version
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