title: Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury.
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-α and IFN-γ 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 IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, 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.
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China. birget@swu.edu.cn.|Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China. birget@swu.edu.cn.
authors.forename: Huayi
authors.initials: H
authors.lastname: Suo
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. fengxia@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. fengxia@foods.ac.cn.
authors.forename: Xia
authors.initials: X
authors.lastname: Feng
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. zhukai@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. zhukai@foods.ac.cn.
authors.forename: Kai
authors.initials: K
authors.lastname: Zhu
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. wangcun@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. wangcun@foods.ac.cn.
authors.forename: Cun
authors.initials: C
authors.lastname: Wang
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhao
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China. ganjq1965@163.com.|Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China. ganjq1965@163.com.
authors.forename: Jianquan
authors.initials: J
authors.lastname: Kan
mesh_terms: D000818:Animals; D001688:Biological Products / Q000737:chemistry / Q000494:pharmacology*; D015415:Biomarkers; D016207:Cytokines / Q000097:blood / Q000378:metabolism; D004195:Disease Models, Animal; D005285:Fermentation; D005750:Gastric Juice / Q000378:metabolism; D005753:Gastric Mucosa / Q000187:drug effects* / Q000293:injuries / Q000473:pathology*; D005755:Gastrins / Q000097:blood; D015870:Gene Expression; D006863:Hydrogen-Ion Concentration; D007529:Isoflavones / Q000737:chemistry / Q000494:pharmacology; D008315:Malondialdehyde / Q000378:metabolism; D051379:Mice; D009037:Motilin / Q000097:blood; D009569:Nitric Oxide / Q000378:metabolism; D012333:RNA, Messenger / Q000235:genetics; D013004:Somatostatin / Q000097:blood; D013025:Glycine max / Q000737:chemistry*; D013482:Superoxide Dismutase / Q000378:metabolism; D014660:Vasoactive Intestinal Peptide / Q000097:blood
chemical_list: D001688:Biological Products; D015415:Biomarkers; D016207:Cytokines; D005755:Gastrins; D007529:Isoflavones; D012333:RNA, Messenger; D009569:Nitric Oxide; D014660:Vasoactive Intestinal Peptide; D008315:Malondialdehyde; D013004:Somatostatin; D009037:Motilin; D013482:Superoxide Dismutase
keywords: Shuidouchi; antioxidant; gastric mucosal injury; mice; vessel