Abstract
This study compares the prevention effects of Shuidouchi with different fermentation times on constipation in mice. Shuidouchi is a short-time fermented soybean product. By improving its processing technology, it can incur better biological activity and become a health food. The Shuidouchi-treated mice were evaluated using constipation-related kits, quantitative polymerase chain reaction (qPCR), and Western blot assays. After the mice were fed 72-h-fermented Shuidouchi (72-SDC) for 9 d, the defecation time to excrete the first black stool was lower than that of the control and 24-SDC and 48-SDC groups, but was much higher than that of the normal group. The gastrointestinal (GI) transit of the small intestine of the 72-SDC group was higher than that of the control and the 24-SDC and 48-SDC groups, but lower that of the normal group. Meanwhile, 72-SDC could significantly increase the levels of ghrelin, endothelin-1 (ET-1), vasoactive intestinal peptide (VIP), and acetylcholinesterase (AchE) in the serum of constipated mice compared to the levels in mice in the control group. Moreover, 72-SDC could raise c-Kit, stem cell factor (SCF), glial cell-derived neurotrophic factor (GNDF), neuronal nitric oxide synthase (nNOS), and endothelial nitric oxide synthase (eNOS) messenger RNA (mRNA) and protein expression levels, and reduce transient receptor potential cation channel subfamily V member 1 (TRPV1) and inducible nitric oxide synthase (iNOS) expression levels in small-intestinal tissue compared to the levels in the control group. Meanwhile, 72-SDC also raised ghrelin mRNA expression in gastric tissue and transient receptor potential ankyrin 1 (TRPA1) mRNA expression in colon tissue compared to the control group mice; these effects were stronger than those of 24-SDC and 48-SDC. Shuidouchi has good preventative effects on constipation and performs best when fermented for at least 72 h.
Highlights
Douchi is a kind of traditional fermented-soybean product in China, which can be used as a seasoning and as medicine
The physicochemical indexes of Shuidouchi are the basic indicators for judging its quality [2]
These results showed that the in vitro small-intestine of 72-h-fermented Shuidouchi (72-SDC) was close to that of raffinose and genistein
Summary
Douchi is a kind of traditional fermented-soybean product in China, which can be used as a seasoning and as medicine. After long-term consumption, it can promote appetite, eliminate stasis, and dispel wind and dampness. Douchi is a long-time fermented soybean food (ten months), while Shuidouchi is a fermented soybean food like Douchi; the fermentation time is shorter at only three days [1]. Shuidouchi is bacteria-fermented Natto, a kind of brewed flavor food produced by fermenting soybeans with bacteria. The product is in a wet state; its water content is high. During the stacking fermentation process, hydrolysis causes changes in composition [2]
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