Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis

Abstract

Preserved eggs are widely used as an anti-inflammatory food in dietary therapy. The objective of the present study is to evaluate the effects of simulated gastrointestinal digest from preserved egg white (SGD-PEW) on an in vitro model of tumor necrosis factor (TNF)-α-induced inflammation in Caco-2 cells and a mouse model of dextran sodium sulfate-induced colitis. Results showed that SGD-PEW inhibited the secretion of interleukin (IL)-8, reduced TNF-α-induced expression of genes, including TNF-α, IL-6, IL-1β, interferon gamma (IFN-γ), and IL-17, which are involved in inflammation, and upregulated the expression of the anti-inflammatory cytokines, such as IL-10, in Caco-2 cells. In mice, the treatment of SGD-PEW significantly reduced the clinical signs, weight loss, shortening of the colon and histological scores and downregulated the gene expression of pro-inflammatory cytokines, including TNF-α, IL-6, IL-1β, IFN-γ, and IL-17, in the colon. Thus, SGD-PEW may be a novel preventative food for the treatment of intestinal inflammation.