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Open AccessArticle

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

by Huayi Suo 1,2,†, Xia Feng 3,4,†, Kai Zhu 3,4,†, Cun Wang 3,4, Xin Zhao 3,4,* and Jianquan Kan 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
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(11), 19748-19763; https://doi.org/10.3390/molecules201119654
Received: 8 October 2015 / Accepted: 20 October 2015 / Published: 2 November 2015
(This article belongs to the Section Medicinal Chemistry)
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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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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