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| Protective effect of olive oil on acute gastric mucosal injury and its mechanism |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240156 |
| KeyWord:olive oil acute gastric mucosal injury protective effect mechanism |
| FundProject:云南省科技计划重点项目（202102AE090031,202402AE090011） |
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| Abstract: |
| In order to provide a basis for the functional expansion and high-value development and utilization of olive oil, acute gastric mucosal injury model was established in mice by intragastric administration of high concentration ethanol. The protective effects of different doses of olive oil on acute gastric mucosal injury in mice were investigated, and the underlying mechanisms were explored through analysis of relevant factors in serum and gastric tissues and the correlation between olive oil dosage, injury inhibition rate, and the relevant factors. The results showed that compared with the model group, olive oil high (8.0 mL/kg), medium (4.0 mL/kg) and low (2.0 mL/kg) dose groups could effectively reduce the acute gastric mucosal injury in mice, and only a small amount of bleeding spots and ulcers in gastric tissue of mice were observed. The gastric mucosal injury index significantly decreased, and the injury inhibition rates of olive oil high, medium and low dose groups were 60.58%, 52.28%, and 46.06%, respectively. Olive oil in all dose groups could improve gastric mucosal epithelial cell shedding, mucosal congestion, and gastric gland necrosis in mice, with significantly reduced pathological damage scores. The activity of superoxide dismutase (SOD), the content of prostaglandin E2 (PGE2), and the mRNA transcription level of B-cell lymphoma-2 (Bcl-2) in gastric tissue of mice in each olive oil dose group increased significantly. The contents of interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and interleukin-1β (IL-1β) in serum, malondialdehyde (MDA) content and the mRNA transcription levels of nuclear factor-κB (NF-κB) and Bcl-2-associated X protein (Bax) in gastric tissue of mice decreased significantly. Pearson correlation analysis showed that the dose of olive oil was significantly positively correlated with the injury inhibition rate of gastric mucosal, the contents of SOD and PGE2 in gastric tissue, and the mRNA transcription level of Bcl-2, and significantly negatively correlated with the levels of IL-6, TNF-α, IL-1β in serum, MDA content in gastric tissue, and mRNA transcription levels of NF-κB and Bax in gastric tissue. In conclusion, olive oil may play a protective role in acute gastric mucosal injury induced by ethanol by inhibiting inflammatory response, reducing oxidative stress level, enhancing gastric mucosal barrier and repair function, regulating the transcription levels of NF-κB, Bcl-2 and Bax mRNA. |
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