Nadia Rezaei - School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Mohammad Hassan Eftekhari - School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Nader Tanideh - Stem cells technology research center Shiraz University of Medical Sciences, Shiraz, Iran
Maral Mokhtari - Department of Pathology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran

Background and Aim: In this study, we examined and compared the protective effects of SP and honey on ulcerative colitis induced by acetic acid (AA) in rats. Methods: A total of 40 male rats were allocated into 5 groups (n=8) and received pretreatment for 32 consecutive days. Group 1 (control) was administered normal saline, group 2 (AA-colitis group) received normal saline plus AA, group 3 received 1 ml of honey/day, group 4 received 1 ml of honey/day plus 1 g/kg of SP, and group 5 was administered 1 g/kg of SP. Colitis was induced on the 30th day in groups 2 to 5. On day 32, clinical activity was determined, and anaesthetized animals were sacrificed. Serum interleukin-6 (IL-6), IL-1β, tumor necrosis factor-α (TNF-α), glutathione peroxidase (GPx), reduced glutathione (GSH), total antioxidant capacity (TAC), superoxide dismutase (SOD), myeloperoxidase (MPO) in colonic tissues, prostaglandin E2 (PGE2), malondialdehyde (MDA), nitric oxide (NO), and colonic weight/length ratio were determined. In addition, histopathological changes of the colon were observed microscopically. Results: Pretreatment with honey, SP, and combination regimen significantly attenuated IL-6, TNF- , IL-1 , MPO, PGE2, NO, and MDA levels and increased SOD, GSH, GPx, and TAC levels. Conclusion: Honey and SP may be favorable foods in preventing oxidative stress and inflammatory diseases such as ulcerative colitis.

Honey; Spirulina platensis; Ulcerative colitis; Inflammation; Oxidative stress, Antioxidant