首页> 外文期刊>Food research international >Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia
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Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia

机译:用解淀粉芽孢杆菌发酵的大豆食品忠国酱可以保护沙鼠免受ISC引起的中风伤害和中风后高血糖

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Chungkookjang is a traditional Korean fermented soybean food with anti-diabetic and thrombolytic activity. It may also have anti-stroke activity. We determined that chungkookjang made with Sunchang Research Center for Fermentation Microbes 100730 and 100731 strains of Bacillus amyloliquefaciens(SRCM100730; CKJ730) and SRCM100731(CKJ731) protected against ischemic stroke and post-stroke hyperglycemia in Mongolian gerbils with ischemic stroke induced by transient occlusion of the carotid arteries. Gerbil fed 4.5% cooked soybeans (CSB), CKJ730, CKJ731, or cellulose (negative-control) in 40 energy% fat diets for 3 weeks, and then had artery occlusion for 8 min and continued taking the assigned diet for 5 weeks. CKJ730 and CKJ731 had thrombolytic activity and prevented neuronal cell death. Consequently, they improved short-term memory and spontaneous alteration compared to the negative-control. CKJ730 and CKJ731 improved neurological symptoms including drooped eyes, crouched posture, flexor reflex, and walking patterns the most among the stroke-induced gerbils. CKJ730 and CKJ731 increased active time, grip strength, and blood flow measured by Doppler compared to the negative-control. CKJ730 protected against post-stroke glucose dysregulation by restoring beta-cell mass in the gerbils with transient artery occlusion. Serum tumor necrosis factor-alpha and interleukin-1 beta levels were lower in CKJ730 and CKJ731 than the negative-control. CSB also improved glucose metabolism and suppressed inflammatory cytokines, but less than CKJ730 and CKJ731. Clostridia increased, and Bacteriodia slightly decreased in the negative-control group, compared to the normal-control. CKJ730 and CKJ731 changed the amounts of Bacteriodia and Clostridia to be similar to normal-control. In conclusion, the daily intake of chungkookjang fermented with B. amyloliquefaciens improved the gut microbiome, increased blood flow to the brain, suppressed systemic inflammation, and may reduce the susceptibility to injury from ischemic stroke in gerbils subjected to ischemic injury.
机译:忠国酱是韩国传统的大豆发酵食品,具有抗糖尿病和溶栓作用。它还可能具有抗中风的作用。我们确定由Sunchang发酵微生物研究中心制造的chungkookjang可以保护蒙古沙鼠的短暂闭塞所致的缺血性卒中和缺血性卒中,从而防止淀粉芽孢杆菌(SRCM100730; CKJ730)和SRCM100731(CKJ731)菌株对缺血性卒中和高血糖的保护。颈动脉。沙鼠在40%能量含量高的饮食中喂食4.5%的熟大豆(CSB),CKJ730,CKJ731或纤维素(阴性对照),持续3周,然后阻塞动脉8分钟,并继续接受指定饮食5周。 CKJ730和CKJ731具有溶栓活性,可预防神经元细胞死亡。因此,与阴性对照相比,它们改善了短期记忆和自发性改变。 CKJ730和CKJ731改善了神经系统症状,包括下垂的眼睛,下蹲的姿势,屈肌反射和行走方式,这是中风诱发的沙鼠中最多的。与阴性对照相比,CKJ730和CKJ731通过多普勒测得的活动时间,握力和血流量增加。 CKJ730通过在短暂的动脉闭塞中恢复沙鼠的β细胞质量,从而防止中风后血糖异常。在CKJ730和CKJ731中,血清肿瘤坏死因子-α和白介素-1β水平低于阴性对照。 CSB还改善了葡萄糖代谢并抑制了炎性细胞因子,但低于CKJ730和CKJ731。与正常对照组相比,阴性对照组的梭状芽胞杆菌增多,细菌性细菌轻微减少。 CKJ730和CKJ731将细菌和梭状芽胞杆菌的含量更改为与正常对照相似。总而言之,每天摄入摄入淀粉解淀粉芽孢杆菌发酵的钟国酱改善了肠道微生物组,增加了大脑的血流量,抑制了系统性炎症,并可能降低了遭受缺血性损伤的沙鼠对缺血性中风的伤害敏感性。

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