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.
Highlights
Soybeans fermented in water for a short time (Shuidouchi) is a traditional Chinese fermented soybean product, whose process is similar to Chungjukjang from South Korea and Natto from Japan [1]
Compared with these regression equations, the results showed that glass vessel fermented Shuidouchi (GVFS) has the highest contents of daidzein and genistein (Table 1), and metal vessel fermented Shuidouchi (MVFS) had more daidzein and genistein content than plastic vessel fermented Shuidouchi (PVFS) and ceramic vessel fermented Shuidouchi (CVFS) (p < 0.05)
This research built stomach injury animal models to study the effect on inhibition of stomach injuries when Shuidouchi fermented in different vessels was administered to mice
Summary
Soybeans fermented in water for a short time (Shuidouchi) is a traditional Chinese fermented soybean product, whose process is similar to Chungjukjang from South Korea and Natto from Japan [1]. It rich in nutrients, including proteins, vitamins and minerals, and its content of vitamin E is especially noteworthy [2]. The most active ingredient of soybeans fermented in water is soy isoflavones. Isoflavones in fermented soybean products are more active than that in raw soybeans, which have very strong anti-tumor and anti-aging effects and prevent embrittlement of blood capillaries [5]
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