Department of Physiology, School of Medicine, Tokai University, 143, Shimokasuya, Isehara, Kanagawa, 259-1193, Japan.
Dig Dis Sci. 2011 May;56(5):1387-92. doi: 10.1007/s10620-010-1432-x. Epub 2010 Oct 9.
Kurozu, a traditional Japanese black vinegar made from unpolished rice, and Kurozu Moromimatsu (Kurozu-M), its sediment, are both consumed in Japan as health foods or supplements. However, it is not known whether they have anti-colitis activity.
We examined the protective effects of Kurozu and Kurozu-M in an animal model of dextran sulfate sodium (DSS)-induced colitis.
DSS-induced colitis was induced in C57 black 6 mice by orally administering 3.5% DSS solution for 12 days. The control group received basal CE-2 diet (n = 10), the Kurozu group received CE-2 containing Kurozu (n = 10), the Kurozu-M group received CE-2 containing Kurozu-M (n = 10), and the acetic acid group received CE-2 containing acetic acid (n = 10), starting a week before DSS administration. Changes of body weight and bloody stool frequency were monitored. At 12 days after DSS administration, mice were killed for pathological examination and measurement of nitrotyrosine levels in rectal tissues.
Kurozu significantly inhibited body weight loss during 6-12 days after DSS administration and reduced bloody stool frequency during 2-12 days, and also significantly decreased nitrotyrosine levels at 12 days, compared to the control group. Kurozu-M significantly inhibited body weight loss during 6-8 days after DSS administration and reduced bloody stool frequency during 2-12 days, but tissue nitrotyrosine level was not significantly different from the control. Acetic acid had no ameliorating effect on DSS-induced colitis compared to the control group.
Kurozu and Kurozu-M have protective effects against DSS-induced colitis. Kurozu has anti-oxidative and anti-nitration activity.
日本传统米醋“黑酢”和其沉淀物“黑酢森”，都是以糙米为原料制成，在日本被作为健康食品或膳食补充剂食用。但它们是否具有抗结肠炎活性尚未可知。
本研究旨在探讨“黑酢”和“黑酢森”对葡聚糖硫酸钠（DSS）诱导的结肠炎动物模型的保护作用。
通过连续 12 天给 C57BL/6 小鼠口服 3.5% DSS 溶液诱导结肠炎，建立 DSS 诱导的结肠炎模型。对照组（n=10）给予基础 CE-2 饲料，“黑酢”组（n=10）给予含“黑酢”的 CE-2 饲料，“黑酢森”组（n=10）给予含“黑酢森”的 CE-2 饲料，“醋酸”组（n=10）给予含醋酸的 CE-2 饲料，均在 DSS 处理前 1 周开始干预。观察各组小鼠体重变化和粪便带血情况。DSS 处理 12 天后处死小鼠，进行病理学检查，并检测直肠组织中硝基酪氨酸的含量。
与对照组相比，“黑酢”能显著抑制 DSS 处理后第 6-12 天的体重下降和第 2-12 天的粪便带血，同时也显著降低直肠组织中的硝基酪氨酸水平。“黑酢森”能显著抑制 DSS 处理后第 6-8 天的体重下降和第 2-12 天的粪便带血，但对直肠组织硝基酪氨酸水平的影响与对照组无显著差异。与对照组相比，醋酸对 DSS 诱导的结肠炎没有改善作用。
“黑酢”和“黑酢森”对 DSS 诱导的结肠炎具有保护作用，“黑酢”可能具有抗氧化和抗硝化作用。
