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|標題:||Beneficial Preventive Effects of Gastric Mucosal Lesion for Soy-Skim Milk Fermented by Lactic Acid Bacteria||作者:||Liu, C.F.
|關鍵字:||Fermented soy-skim milk;acute gastric lesion;pylorus ligation combined;with acidified ethanol;lactobacillus-rhamnosus gg;duodenal-ulcer;rats;soymilk;ulcerogenesis;antioxidant;yogurt;humans;drink;diet||Project:||Journal of Agricultural and Food Chemistry||期刊/報告no：:||Journal of Agricultural and Food Chemistry, Volume 57, Issue 10, Page(s) 4433-4438.||摘要:||
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 x 10(9) and 2.5 x 10(9) CFU/mL. After 180 days at 4 degrees C, the cell densities of the freeze-dried powders of the fermented soy-skim milks were 1 x 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.
|Appears in Collections:||食品暨應用生物科技學系|
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