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Molecules 2015, 20(11), 19748-19763; doi:10.3390/molecules201119654

Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury

1,2,†
,
3,4,†
,
3,4,†
,
3,4
,
3,4,* and 1,2,*
1
College of Food Science, Southwest University, Chongqing 400715, China
2
Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
3
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
4
Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 8 October 2015 / Accepted: 20 October 2015 / Published: 2 November 2015
(This article belongs to the Section Medicinal Chemistry)
View Full-Text   |   Download PDF [3569 KB, uploaded 2 November 2015]   |  

Abstract

Shuidouchi (Natto) is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein), and GVFS (glass vessel fermented Shuidouchi) had the highest isoflavone levels among Shuidouchi samples fermented in different vessels. After treatment with GVFS, the gastric mucosal injury was reduced as compared to the control mice. The gastric secretion volume (0.47 mL) and pH of gastric juice (3.1) of GVFS treated gastric mucosal injury mice were close to those of ranitidine-treated mice and normal mice. Shuidouchi could decrease serum motilin (MTL), gastrin (Gas) level and increase somatostatin (SS), vasoactive intestinal peptide (VIP) level, and GVFS showed the strongest effects. GVFS showed lower IL-6, IL-12, TNF-α and IFN-γ cytokine levels than other vessel fermented Shuidouchi samples, and these levels were higher than those of ranitidine-treated mice and normal mice. GVFS also had higher superoxide dismutase (SOD), nitric oxide (NO) and malonaldehyde (MDA) contents in gastric tissues than other Shuidouchi samples. Shuidouchi could raise IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, COX-2, iNOS expressions as compared to the control mice. GVFS showed the best treatment effects for gastric mucosal injuries, suggesting that glass vessels could be used for Shuidouchi fermentation in functional food manufacturing. View Full-Text
Keywords: vessel; Shuidouchi; gastric mucosal injury; antioxidant; mice vessel; Shuidouchi; gastric mucosal injury; antioxidant; mice
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Suo, H.; Feng, X.; Zhu, K.; Wang, C.; Zhao, X.; Kan, J. Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury. Molecules 2015, 20, 19748-19763.

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