Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats
The gastroprotective activity of Chinese quince (Pseudocydonia sinensis) jellies made from boiling water extracts of the fruit were investigated. Pre-administration of the jellies to rats protected gastric tissues against HCl/ethanol-induced gastric injury, demonstrated by a reduction in the gastric...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461830361X |
| _version_ | 1818415660213993472 |
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| author | Yasunori Hamauzu Hiyo Kishida Nozomi Yamazaki |
| author_facet | Yasunori Hamauzu Hiyo Kishida Nozomi Yamazaki |
| author_sort | Yasunori Hamauzu |
| collection | DOAJ |
| description | The gastroprotective activity of Chinese quince (Pseudocydonia sinensis) jellies made from boiling water extracts of the fruit were investigated. Pre-administration of the jellies to rats protected gastric tissues against HCl/ethanol-induced gastric injury, demonstrated by a reduction in the gastric lesion index and TNF-α levels. The effect was stronger in the jellies made from extracts obtained by longer periods of boiling and having high contents of pectin and polyphenols. Procyanidins were the main polyphenolic constituents and the mean degree of polymerization was approximately 7. Although both the polyphenolic and 70% (v/v) acetone-insoluble, pectin-rich solid sub-fractions of the jelly effectively prevented gastric injury, their activities were weaker than that of the jelly. The strong gastroprotective activity of Chinese quince jelly might be due to the synergistic effect of components such as pectin and the procyanidins having high degree of polymerization, that showed a strong binding affinity to the gastric mucosa. |
| first_indexed | 2024-12-14T11:38:31Z |
| format | Article |
| id | doaj.art-450aa41d874243798298094253efa926 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T11:38:31Z |
| publishDate | 2018-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-450aa41d874243798298094253efa9262022-12-21T23:02:55ZengElsevierJournal of Functional Foods1756-46462018-09-0148275282Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in ratsYasunori Hamauzu0Hiyo Kishida1Nozomi Yamazaki2Corresponding author.; Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, JapanDepartment of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, JapanDepartment of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, JapanThe gastroprotective activity of Chinese quince (Pseudocydonia sinensis) jellies made from boiling water extracts of the fruit were investigated. Pre-administration of the jellies to rats protected gastric tissues against HCl/ethanol-induced gastric injury, demonstrated by a reduction in the gastric lesion index and TNF-α levels. The effect was stronger in the jellies made from extracts obtained by longer periods of boiling and having high contents of pectin and polyphenols. Procyanidins were the main polyphenolic constituents and the mean degree of polymerization was approximately 7. Although both the polyphenolic and 70% (v/v) acetone-insoluble, pectin-rich solid sub-fractions of the jelly effectively prevented gastric injury, their activities were weaker than that of the jelly. The strong gastroprotective activity of Chinese quince jelly might be due to the synergistic effect of components such as pectin and the procyanidins having high degree of polymerization, that showed a strong binding affinity to the gastric mucosa.http://www.sciencedirect.com/science/article/pii/S175646461830361XMedicinal fruitProcessingGastric injuryPolyphenolPectic polysaccharideProcyanidins |
| spellingShingle | Yasunori Hamauzu Hiyo Kishida Nozomi Yamazaki Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats Journal of Functional Foods Medicinal fruit Processing Gastric injury Polyphenol Pectic polysaccharide Procyanidins |
| title | Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats |
| title_full | Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats |
| title_fullStr | Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats |
| title_full_unstemmed | Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats |
| title_short | Gastroprotective property of Pseudocydonia sinensis fruit jelly on the ethanol-induced gastric lesions in rats |
| title_sort | gastroprotective property of pseudocydonia sinensis fruit jelly on the ethanol induced gastric lesions in rats |
| topic | Medicinal fruit Processing Gastric injury Polyphenol Pectic polysaccharide Procyanidins |
| url | http://www.sciencedirect.com/science/article/pii/S175646461830361X |
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