School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; Shanghai Food Safety and Engineering Technology Research Center, China.
Ecotoxicol Environ Saf. 2020 Jun 1;195:110473. doi: 10.1016/j.ecoenv.2020.110473. Epub 2020 Mar 18.
To investigate the effect of fermented black barley on cooking oil fume (COF)-induced lung injury, male ICR mice were randomized into five groups: normal control (NC), fermented black barley treatment (NF), COF exposure (O), COF + fermented black barley treatment (OF) and COF + Lactobacillus treatment (OL). The exposure of mice to COF was performed for 5 min per day and 4 days per week for a total of 9 weeks, and the mice in the OF, NF and OL groups were administered fermented black barley or Lactobacillus continuously for 9 weeks (1 mL/100 g). Our results showed that the gamma-aminobutyric acid (GABA), total phenolic, and flavonoid contents significantly increased after fermentation (P < 0.01). In addition, fermented black barley significantly increased SOD activity in the lung tissue, decreased the wet pulmonary coefficient, inhibited the reduction of microbial diversity and richness, and upregulated genes involved in cilium assembly and the cilium axoneme. These findings support the notion that fermented black barley can ameliorate COF-induced lung injury in mice.
为了研究发酵黑青稞对烹调油烟（COF）诱导的肺损伤的影响，雄性 ICR 小鼠被随机分为五组：正常对照组（NC）、发酵黑青稞处理组（NF）、COF 暴露组（O）、COF+发酵黑青稞处理组（OF）和 COF+乳杆菌处理组（OL）。每天暴露于 COF 中 5 分钟，每周 4 天，共 9 周，OF、NF 和 OL 组的小鼠连续 9 周给予发酵黑青稞或乳杆菌（1 mL/100 g）。我们的结果表明，发酵后γ-氨基丁酸（GABA）、总酚和类黄酮含量显著增加（P<0.01）。此外，发酵黑青稞显著提高了肺组织中超氧化物歧化酶的活性，降低了湿肺系数，抑制了微生物多样性和丰富度的降低，并上调了参与纤毛组装和纤毛轴丝的基因。这些发现支持了发酵黑青稞可以改善 COF 诱导的小鼠肺损伤的观点。
