Wheat peptide protects against ethanol-induced gastric mucosal damage through downregulation of TLR4 and MAPK

• Main Authors: Xian Yang, Ligang Yang, Da Pan, Hechun Liu, Hui Xia, Shaokang Wang, Guiju Sun
• Format: Article
• Language: English
• Published: Elsevier 2020-12-01
• Series: Journal of Functional Foods
• Subjects: Gastric mucosal damage; Ethanol; Wheat peptides; Anti-inflammatory
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464620304953

Excessive alcohol consumption can induce gastric mucosal damage. The present work aimed to examine the protective effect of wheat peptides against ethanol-induced gastric mucosal damage in rats. Wheat peptides (WP) were administered daily by gavage for 30 days before the rats were treated with anhydrous ethanol (1 mL). Histological observations were performed, as well as the anti-oxidation effect and anti-inflammatory action. WP increased the superoxide dismutase activity and prostaglandin E-2 (PGE2) levels and decreased the malondialdehyde and interleukin-8 (IL-8) levels. WP suppressed gastric mucosa inflammation through the reduction of TNF-α, MPO, IL-6, and IL-1β. WP repressed the expression of caspase-3, and enhanced the expression of anti-apoptotic protein EGFR. Furthermore, WP down-regulated protein expression levels of TLR4, MAPK and ERK, suggesting that WP have a potential effect to inhibit ethanol-induced inflammatory responses via blocking TLR4/MAPK/ERK signal transduction. The potential mechanism may be associated with enhancement of antioxidation, anti-inflammatory action and anti-apoptosis function.