Anti-infection and Anti-inflammatory Effects of Cranberry Products on Zebrafish
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Abstract:
The antibacterial and anti-inflammatory effects of four types of cranberry products, including cranberry juice powder, cranberry whole fruit powder, cranberry extract powder (MYMFC), and commercially available concentrated cranberry extract (high-strength cranberry) was evaluate. Sanjin tablets, a commercially available Chinese medicine, was used as a positive control. First, the No Observed Adverse Effect Levels (NOAEL) of the Sanjin tablets and four cranberry products on zebrafish were determined as 1000 and 2000 μg/mL, respectively. Next, low, medium, and high concentrations of these products were used for feeding experiments using transgenic zebrafish with neutrophil fluorescence infected with P fimbriae-positive Escherichia. coli. The antibacterial and anti-inflammatory effects of the cranberry products were determined by measuring the average fluorescence intensity of bacteria in the intestinal lumen and number of neutrophils. The results showed that Sanjin tablets and the four tested cranberry products at high concentrations had extremely significant inhibitory effects (***p < 0.001) on bacterial infection and inflammation in zebrafish, with MYMFC showing the strongest effect. At high concentrations, its bacterial inhibition rate reaches 60.38%, and the inflammation inhibition rate reached 51.16%; these values exceed those of Sanjin tablets (53.84% and 46.51%, respectively). These results demonstrate that cranberry products are safe and have strong antibacterial and anti-inflammatory effects, with MYMFC showing superior antibacterial and anti-inflammatory capabilities compared to those of Sanjin tablets.
