Abstract
Ulcerative colitis (UC), which is a major form of inflammatory bowel disease (IBD), is a chronic relapsing disorder of the gastrointestinal tract affecting millions of people worldwide. Alternative natural therapies, including dietary changes, are being investigated to manage or treat UC since current treatment options have serious negative side effects. There is growing evidence from animal studies and human clinical trials that diets rich in anthocyanins, which are pigments in fruits and vegetables, protect against inflammation and increased gut permeability as well as improve colon health through their ability to alter bacterial metabolism and the microbial milieu within the intestines. In this review, the structure and bioactivity of anthocyanins, the role of inflammation and gut bacterial dysbiosis in UC pathogenesis, and their regulation by the dietary anthocyanins are discussed, which suggests the feasibility of dietary strategies for UC mitigation.
Highlights
Anthocyanins, which is a clan of flavonoids, are water-soluble polyphenolic pigments that are responsible for the pigmentation of anthocyanin-rich foods including fruits, vegetables, and grains [1,2,3,4,5]
Different crops vary in the composition and the content of anthocyanins ranging from 0.1% to 1.0% [6,7]
Capsular polysaccharide A (PSA) of Bacteroides fragilis can be delivered to regulatory T cells (Tregs) to induce interleukin-10 (IL-10) production against experimental colitis [106]
Summary
The integrity of the mucus layer and tight junction proteins are two key factors to maintain regular intestinal epithelial barrier function. Evaluated the intestinal barrier protective activity of anthocyanins from red raspberries and reported that the red raspberries supplementation observably suppressed the elevation of claudin-2 protein and enhanced the expression of claudin-3 and ZO-1 under DSS treatment [122]. These above results indicate that anthocyanins can protect the tight junctions by modulating the ratio of TJ-positive and negative proteins and confirm the protective effect of anthocyanins from different fruits and vegetables against colonic inflammation [131]
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