Enzyme-modified cheese suppresses intestinal inflammation in rats

Background & Aims: Inflammatory bowel disease (IBD) is associated with the dysfunction of the intestinal mucosal barrier, which consequently promotes the translocation of bacteria from the bowel lumen. Enzyme-modified cheese (EMC) is generally produced by the hydrolysis of cheese with commercial proteases and has the ability to enforce intestinal barrier function. EMC is reportedly effective for the prevention of food allergies by inhibiting allergen permeation. The aim of this study was to examine the efficacy of EMC for the treatment of intestinal inflammation using rat models.Methods: i) Acute models: Colitis was induced by intraluminal instillation of 2,4,6-trinitrobonzene sulfonic acid. EMC or saline was orally administered everyday for 10 days. The healing process of the ulcerative lesion was examined endoscopically. ii) Chronic models: An HLA-B27 transgenic rat was treated with EMC or saline everyday for 3 weeks. The effects of EMC on the clinical and endoscopic disease activity and colonic blood flow were examined.Results: i) Treatment with EMC reduced the size of the ulcerative lesions. ii) Treatment with EMC improved the clinical disease activity and the endoscopic disease activity, in addition to enhancing colonic blood flow.Conclusions: EMC suppresses experimental colitis by enforcing the intestinal barrier function. EMC could be an effective and safe foodstuff for the treatment of IBD.