Preventive Effect of Shuidouchi on Colitis

Authors

  • Fang Tan Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.
  • Wei Liao Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.
  • Xin Zhao Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.

Keywords:

Shuidouchi feeding group, colitis, soybean, Chinese medicine, oligosaccharides

Abstract

In this study, mice colitis model was induced by dextran sodium sulfate (DSS), and the preventive effect of Shuidouchi on colitis was observed. The mice were divided into normal group, model group, low-content Shuidouchi feeding group, high-content Shuidouchi feeding group and sulfasalazine group. Serum and colon tissues of mice were detected by endothelin-1 (ET-1), somatostatin (SS), substance P (SP), vasoactive intestinal peptide (VIP), myeloperoxidase (MPO), glutathione (GSH), malondialdehyde (MDA), superoxide dismutase (SOD), interleukin-2 (IL-2), interleukin-10 (IL-10) kits. The results showed that compared with the model group, the feeding of Shuidouchi could significantly increase the length of colon and the ratio of colon weight to colon length in colitis mice (p < 0.05). By feeding Shuidouchi, the serum levels of ET, SP, IL-10 were decreased and SS, VIP, IL-2 were increased in mice with colitis. Detection of colon tissue in mice showed that Shuidouchi could significantly increase the levels of GSH, SOD and decrease the MPO, MDA levels in colitis mice (p < 0.05). It can be seen from this that Shuidouchi has a good preventive effect on colitis.

Published

2021-07-13

How to Cite

Fang Tan, Wei Liao, & Xin Zhao. (2021). Preventive Effect of Shuidouchi on Colitis. Functional Effects of Fermented Soybean Food in China, 64–70. Retrieved from https://stm.bookpi.org/FEFSFC/article/view/2356

Issue

Functional Effects of Fermented Soybean Food in China

Section

Contents