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Preventive Effects of Different Fermentation Times of Shuidouchi on Diphenoxylate-Induced Constipation in Mice

1
College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China
2
Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Southwest Minzu University, Chengdu 610041, China
3
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
4
Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 402160, China
5
College of Food Science, Southwest University, Chongqing 400715, China
6
Academy of Animal Sciences and veterinary Medicine, Qinghai University, Xining 810016, China
7
Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, Leshan 614000, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(3), 86; https://doi.org/10.3390/foods8030086
Received: 31 January 2019 / Revised: 21 February 2019 / Accepted: 21 February 2019 / Published: 1 March 2019
(This article belongs to the Section Food Nutrition)
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PDF [3432 KB, uploaded 1 March 2019]
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Abstract

This study compares the prevention effects of Shuidouchi with different fermentation times on constipation in mice. Shuidouchi is a short-time fermented soybean product. By improving its processing technology, it can incur better biological activity and become a health food. The Shuidouchi-treated mice were evaluated using constipation-related kits, quantitative polymerase chain reaction (qPCR), and Western blot assays. After the mice were fed 72-h-fermented Shuidouchi (72-SDC) for 9 d, the defecation time to excrete the first black stool was lower than that of the control and 24-SDC and 48-SDC groups, but was much higher than that of the normal group. The gastrointestinal (GI) transit of the small intestine of the 72-SDC group was higher than that of the control and the 24-SDC and 48-SDC groups, but lower that of the normal group. Meanwhile, 72-SDC could significantly increase the levels of ghrelin, endothelin-1 (ET-1), vasoactive intestinal peptide (VIP), and acetylcholinesterase (AchE) in the serum of constipated mice compared to the levels in mice in the control group. Moreover, 72-SDC could raise c-Kit, stem cell factor (SCF), glial cell-derived neurotrophic factor (GNDF), neuronal nitric oxide synthase (nNOS), and endothelial nitric oxide synthase (eNOS) messenger RNA (mRNA) and protein expression levels, and reduce transient receptor potential cation channel subfamily V member 1 (TRPV1) and inducible nitric oxide synthase (iNOS) expression levels in small-intestinal tissue compared to the levels in the control group. Meanwhile, 72-SDC also raised ghrelin mRNA expression in gastric tissue and transient receptor potential ankyrin 1 (TRPA1) mRNA expression in colon tissue compared to the control group mice; these effects were stronger than those of 24-SDC and 48-SDC. Shuidouchi has good preventative effects on constipation and performs best when fermented for at least 72 h. View Full-Text
Keywords: Shuidouchi; fermentation; diphenoxylate; constipation; mRNA Shuidouchi; fermentation; diphenoxylate; constipation; mRNA
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Chen, L.; Zhang, J.; Suo, H.; Wang, W.; Wang, H.; Zhang, Y.; Hu, Q.; Zhao, X.; Li, J. Preventive Effects of Different Fermentation Times of Shuidouchi on Diphenoxylate-Induced Constipation in Mice. Foods 2019, 8, 86.

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