Intervention Effect of Shuidouchi on Gastric Injury

Authors

  • Huayi Suo College of Food Science, Southwest University, Chongqing 400715, China and Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
  • Xia Feng Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China and Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
  • Kai Zhu Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China and Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
  • Cun Wang Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China and Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
  • Xin Zhao Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China and Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
  • Jianquan Kan College of Food Science, Southwest University, Chongqing 400715, China and Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.

Keywords:

Vessel, Shuidouchi, gastric mucosal injury, antioxidant, mice

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-\(\alpha\) and IFN-\(\gamma\) 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 IkB-\(\alpha\), EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-kB, 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.

Published

2021-07-13

How to Cite

Huayi Suo, Xia Feng, Kai Zhu, Cun Wang, Xin Zhao, & Jianquan Kan. (2021). Intervention Effect of Shuidouchi on Gastric Injury. Functional Effects of Fermented Soybean Food in China, 48–63. Retrieved from https://stm.bookpi.org/FEFSFC/article/view/2355

Issue

Functional Effects of Fermented Soybean Food in China

Section

Contents