Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects

Background: Peptic ulcer disease, including its complications and functional dyspepsia, are prevalent gastrointestinal diseases, etiopathogenesis of which is associated with mucosal inflammation. Research into new therapeutics capable of preventing or curing gastrointestinal mucosal damage has been steadily developing over past decades. This study was undertaken to evaluate whether a spray-dried preparation of potato juice is applicable for treating and preventing gastrointestinal mucosal damage. Methods: We assessed potential protective effects of spray-dried potato juice (SDPJ) against gut inflammation in the co-culture Caco-2/RAW264.7 system, as well as a gastroprotective activity in a rat model of gastric ulceration. Results: The obtained results indicated that SDPJ down-regulates lipopolysaccharide (LPS)-induced mRNA expression and protein production of proinflammatory cytokines IL-6 and TNF-α in the co-culture model. Moreover, SDPJ provided dose-dependent protection against LPS-induced disruption of intestinal barrier integrity. In rats, five-day pretreatment with SDPJ in doses of 200 mg/kg and 500 mg/kg suppressed HCl/ethanol-induced TNF-α expression in gastric mucosa by 52% and 35%, respectively. In addition, the pretreatment with the lower dose of SDPJ reduced the incidence of ulcers (by 34%) expressed as ulcer index. Conclusion: The spray-dried potato juice appears to be an attractive candidate for ameliorating inflammation-related diseases of the gastrointestinal tract.