Protective Effects of <Emphasis Type="Italic">Mekabu</Emphasis> Aqueous Solution Fermented by <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> Sanriku-SU7 on Human Enterocyte-Like HT-29-luc Cells and DSS-Induced Murine IBD Model |
| |
| Authors: | Maki Nemoto Takashi Kuda Mika Eda Hiroshi Yamakawa Hajime Takahashi Bon Kimura |
| |
| Institution: | 1.Department of Food Science and Technology,Tokyo University of Marine Science and Technology,Minato-City,Japan;2.Office of Liaison and Cooperative Research,Tokyo University of Marine Science and Technology,Minato-City,Japan |
| |
| Abstract: | Most wakame Undaria pinnatifida, a brown algae, products are made from the frond portion. In this study, the polysaccharide content and antioxidant property of aqueous extract solutions (AESs) of the four parts (frond: wakame, stem of the frond: kuki-wakame, sporophyll: mekabu, and kuki-mekabu) of wakame were investigated. Polysaccharide content was high in both the wakame and mekabu. Superoxide anion (O2 ?) radical-scavenging capacities were high in the mekabu. These AESs could be fermented by Lactobacillus plantarum Sanriku-SU7. The O2 ? radical-scavenging activity of the kuki-wakame, mekabu, and kuki-mekabu were increased by the fermentation. Fermented mekabu clearly showed a protective effect on human enterocyte-like HT-29-luc cells and in a mouse model of dextran sodium sulphate-induced inflammatory bowel disease (IBD). These results suggest that the mekabu fermented by L. plantarum Sanriku-SU7 has anti-IBD effect related to O2 ? radical-scavenging. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
