Protective Effect of on Inflammation in a DSS-Induced Colitis Rat Model.

is a traditional Korean fermented soy-based spicy paste made of (fermented soybean), red pepper powder, glutinous rice, and salt. This study investigated the anti-inflammatory effects of containing salt in DSS-induced colitis. Sprague-Dawley (SD) rats were partitioned into five groups: normal control, DSS control, DSS + salt, DSS + mesalamine, and DSS + groups. They were tested for 14 days. improved the disease activity index (DAI), colon weight/length ratio, and colon histomorphology, with outcomes similar to results of mesalamine administration. Moreover, decreased the serum levels of IL-1β and IL-6 and inhibited TNF-α, IL-6, and IL-1β mRNA expression in the colon. downregulated the expression of iNOS and COX-2 and decreased the activation of NF-κB in the colon. induced significant modulation in gut microbiota by significantly increasing the number of while decreasing the numbers of and . However, compared with the DSS group, the salt group did not significantly change the symptoms of colitis or cytokine levels in serum and colon. Moreover, the salt group significantly decreased the gut microflora diversity. mitigated DSS-induced colitis in rats by modulating inflammatory factors and the composition of gut microflora, unlike the intake of salt alone.