Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.
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.
Liu
Chin-Feng
CF
Institute of Microbiology and Biochemistry, College of Life Science, National Taiwan University, 1 Sec 4, Roosevelt Road, Taipei, Taiwan, Republic of China.
Hu
Chun-Ling
CL
Chiang
Shen-Shih
SS
Tseng
Kuo-Chuan
KC
Yu
Roch-Chui
RC
Pan
Tzu-Ming
TM
D000818:Animals; D043302:Cultured Milk Products; D000431:Ethanol; D005285:Fermentation; D005753:Gastric Mucosa; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D008297:Male; D011708:Pylorus; D051381:Rats; D017208:Rats, Wistar; D041942:Soy Milk; D013272:Stomach Diseases / Q000209:etiology / Q000517:prevention & control*
D000431:Ethanol