Institute of Microbiology and Biochemistry, College of Life Science, National Taiwan University, 1 Sec 4, Roosevelt Road, Taipei, Taiwan, Republic of China.
J Agric Food Chem. 2009 May 27;57(10):4433-8. doi: 10.1021/jf900465c. Epub 2009 Apr 9.
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 × 10(9) and 2.5 × 10(9) CFU/mL. After 180 days at 4 °C, the cell densities of the freeze-dried powders of the fermented soy-skim milks were 1 × 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.
在这项研究中，副干酪乳杆菌亚种副干酪乳杆菌 NTU101 和植物乳杆菌 NTU 102 被用作发酵豆浆的起始菌，并评估了最佳混合比例。还研究了乳酸菌（LAB）发酵豆浆对胃黏膜损伤大鼠模型黏膜完整性的影响。24 h 后，在 75%豆浆和 25%牛奶（最佳条件）中发酵的副干酪乳杆菌亚种副干酪乳杆菌 NTU101 和植物乳杆菌 NTU 102 的细胞密度分别为 1.2×10(9)和 2.5×10(9)CFU/mL。在 4°C 下储存 180 天后，发酵豆浆的冻干粉末的细胞密度为 1×10(9)CFU/g；pH 和酸度略有变化。酸化乙醇处理幽门结扎被用作胃损伤动物模型。LAB 发酵豆浆降低了胃损伤指数和胃黏膜及血清中的脂质过氧化物（LPO）。发酵豆浆的给药增强了超氧化物歧化酶（SOD）活性和前列腺素 E2（PGE2）的合成。因此，每天 10(9)CFU 的 LAB 发酵豆浆可预防胃损伤。
