301. Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.
- Author
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Liu CF, Hu CL, Chiang SS, Tseng KC, Yu RC, and Pan TM
- Subjects
- Animals, Ethanol, Hydrogen-Ion Concentration, Lactobacillus plantarum metabolism, Male, Pylorus, Rats, Rats, Wistar, Stomach Diseases etiology, Cultured Milk Products, Fermentation, Gastric Mucosa, Lactobacillus metabolism, Soy Milk, Stomach Diseases prevention & control
- Abstract
In this study, Lactobacillus paracasei subsp. paracasei NTU101 and Lactobacillus plantarum NTU 102 were used as starter to ferment soy-skim milk, and the optimal mixing ratio was evaluated. The influence of lactic acid bacteria (LAB)-fermented soy-skim milk on mucosal integrity in a gastric mucosal lesion rat model was also investigated. After 24 h, cell densities of L. paracasei subsp. paracasei NTU 101 and L. plantarum NTU 102 fermented in 75% soy milk and 25% milk (optimal condition) were 1.2 × 10(9) and 2.5 × 10(9) CFU/mL. After 180 days at 4 °C, the cell densities of the freeze-dried powders of the fermented soy-skim milks were 1 × 10(9) CFU/g; slight variations in pH and acidity were observed. Pylorus ligation with acidified ethanol treatment was used as the gastric lesion animal model. LAB-fermented soy-skim milk reduced the gastric lesion index and the lipid peroxides (LPO) of gastric mucosa and serum. Administration of the fermented soy-skim milk enhanced superoxide dismutase (SOD) activity and prostaglandin E(2) (PGE(2)) synthesis. Therefore, LAB-fermented soy-skim milk at 10(9) CFU/day protects against gastric injury.
- Published
- 2009
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