Effects of Fermented Onion on Gut Health in Dextran Sodium Sulfate (DSS)-Induced Inflammatory Bowel Disease (IBD) Rats

Abstract

Onion is a well-known health-beneficial vegetable. However, fresh onion is high in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) which may be problematic for IBD. Fermentation of onion may help to lower FODMAP problems and increase the availability of bioactive compounds, especially quercetin. We investigated the effect of fermented onion on DSS-induced IBD in rats. Rats were divided into six groups and treated orally with saline as a control and negative control (DSS), probiotics, low and high doses of fermented onion, or fresh onion extract for 3 weeks. After two weeks, rats were given drinking water containing 0.2% DSS for 5 days, except for the control followed by two days of regular water. The colonic histomorphology, immunity, oxidative stress, short-chain fatty acids, and biochemical analysis showed improved IBD conditions in the fermented onion groups. In contrast, the consumption of fresh onion appeared to exacerbate the IBD condition. These results suggest that the consumption of a high dose of fermented onion can ameliorate IBD symptoms.

Keywords

• inflammatory bowel disease
• dextran sodium sulfate
• fermented onion
• onion