title: Preparation of different types of miso with mixture of starters and their effects on endogenous antioxidant of liver and kidney of mice.
abstract: The present study was undertaken to evaluate the effects of feeding the male mice with miso that was prepared with a mixture of microbial starters on the level of lipid peroxidation as a marker of oxidative stress, antioxidant power of hepatocytes, the enzymatic and non-enzymatic antioxidant. The starters that were used in the preparation of miso were Aspergillus oryzae and Pleurotus ostreaus or A. oryzae and Bacillus subtilis. The miso that was prepared with A. oryzae and Bacillus subtilis has more effect on suppressing the oxidative stress and enhancement of endogenous antioxidant of hepatocytes and renal tissue of mice.
authors.affiliation: Biology Department, Faculty of Science, Taif University (Qurwa), Taif, Saudi Arabia. elshenawy_nahla@hotmail.com
authors.forename: N S
authors.initials: NS
authors.lastname: El-Shenawy
authors.forename: A
authors.initials: A
authors.lastname: Abu Zaid
authors.forename: G A
authors.initials: GA
authors.lastname: Amin
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D004032:Diet / Q000662:veterinary; D007668:Kidney / Q000378:metabolism*; D015227:Lipid Peroxidation; D008099:Liver / Q000378:metabolism*; D008297:Male; D051379:Mice; D011897:Random Allocation; D045730:Soy Foods / Q000032:analysis*
chemical_list: D000975:Antioxidants