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Biomedical and Environmental Sciences 2019年第8期32卷 578-591页

作者： XIAO Xiang BAI Juan LI Ming Song ZHANG Jia Yan SUN Xin Juan DONG Ying School of Food and Biological Engineering Jiangsu University

Objective We aimed to explore how fermented barley extracts with Lactobacillus plantarum dy-1(LFBE) affected the browning in adipocytes and obese *** In vitro, 3T3-L1 cells were induced by LFBE, raw barley extraction(RBE) and polyphenol compounds(PC) from LFBE to evaluate the adipocyte *** vivo, obese SD rats induced by high fat diet(HFD) were randomly divided into three groups treated with oral gavage:(a) normal control diet with distilled water,(b) HFD with distilled water,(c) HFD with 800 mg LFBE/kg body weight(bw).Results In vitro, LFBE and the PC in the extraction significantly inhibited adipogenesis and potentiated browning of 3T3-L1 preadipocytes, rather than *** vivo, we observed remarkable decreases in the body weight, serum lipid levels, white adipose tissue(WAT) weights and cell sizes of brown adipose tissues(BAT) in the LFBE group after 10 *** group could gain more mass of interscapular BAT(IBAT) and promote the dehydrogenase activity in the *** LFBE may potentiate process of the IBAT thermogenesis and epididymis adipose tissue(EAT) browning via activating the uncoupling protein 1(UCP1)-dependent mechanism to suppress the *** These results demonstrated that LFBE decreased obesity partly by increasing the BAT mass and the energy expenditure by activating BAT thermogenesis and WAT browning in a UCP1-dependent mechanism.

关键词： fermented barley Polyphenol compounds UCP1 Thermogenesis Browning

Anti-obesity Action of fermented Barley Extracts with Lactobacillus plantarum dy-1 and Associated Micro RNA Expression in High-fat Diet-induced Obese Rats

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Biomedical and Environmental Sciences 2019年第10期32卷 755-768页

作者： ZHANG Jia Yan XIAO Xiang DONG Ying ZHOU Xing Hua School of Food and Biological Engineering Jiangsu University

Objective To further explore associated effects of Lactobacillus plantarum dy-1(LFBE) on obesity and lipid metabolism at the gene expression level, the expression of micro RNAs(mi RNAs) was investigated in the liver of high-fat diet(HFD) induced obese *** Three groups of animal models were established. Changes in mi RNA expression in the liver of each group were analyzed by microarray and RT-q PCR, complemented by bioinformatics. Palmitateinduced hepatocellular carcinoma(Hep G2) cells were used as a model to validate the *** LFBE treatment groups and HFD groups were observed to be distinctly different with respect to rates of increase in body weight and body fat percentage and triglyceride(TG) and total cholesterol(TC) levels in serum and liver. In addition, the LFBE group showed upregulation of ten mi RNAs and downregulation of five mi RNAs in the liver. Downregulation of mi R-34 a and mi R-212 was observed in the livers of the LFBE group. Gene ontology and kyoto encyelopedia of geues and genomes(KEGG)pathway analysis showed that possible target genes of the deregulated mi RNAs were significantly enriched in the adrenergic and HIF-1 signaling *** These results demonstrate that LFBE might regulate the expression of mi RNAs in order to inhibit obesity and fatty liver.

关键词： fermented barley extract Lactobacillus plantarum dy-1 Anti-obesity Lipid metabolism miRNAs Microarray

Effect of fermented soy milk on the intestinal bacterial ecosystem

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World Journal of Gastroenterology 2005年第8期11卷 1225-1227页

作者： I-ChiCheng Huey-FangShang Tzann-FengLin Tseng-HsingWang Hao-ShengLin Shyh-HsiangLin GraduateInstituteofNutritionandHealthSciences TaipeiMedicalUniversityTaipeiTaiwanChina DepartmentofMicrobiology CollegeofMedicineTaipeiMedicalUniversityTaipeiTaiwanChina TaiwanTobaccoandLiquorCompany(TTL) TaiwanChina

AIM: To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal ***: A crossover experimental design was ***-eight healthy adults completed this *** subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 *** samples were collected from all subjects every week starting from the second week to the end of the *** microorganisms analyzed were Bifidobacterium spp.,Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic ***: In the period of fermented soy milk consumption,the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P＜0.05) as well as the ratios of Bifidobacterium spp. and lactobacillus spp. to Clostridium perfringens (P＜0.05). The population of coliform organisms decreased (P＜0.05) when subjects were in the period of fermented soy milk ***: Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.

关键词： fermented Soy Intestinal Bacterial Ecosystem

A fermented rapeseed meal additive:Effects on production performance,nutrient digestibility,colostrum immunoglobulin content and microbial flora in sows

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Animal Nutrition 2019年第4期5卷 373-379页

作者： Eugeniusz R.Grela Anna Czech Martyna Kiesz Lukasz Wlazlo Bozena Nowakowicz-Debek Institute of Animal Nutrition and Bromatology University of Life Sciences in LublinLublin20-950Poland Department of Biochemistry and Toxicology Faculty of BiologyAnimal Sciences and BioeconomyUniversity of Life Sciences in LublinLublin20-950Poland Department of Animal Hygiene and Environment Faculty of Biology and Animal BreedingUniversity of Life Sciences in LublinLublin20-950Poland

This study was to assess the effect of fermented rapeseed meal(FRSM) in the diet of sows,taking into account the physiological period(pregnancy or lactation) and reproductive cycle(primiparous or multiparous sows),on production performance,nutrient digestibility,colostrum immunoglobulin content,and microbial flora in *** experimental material included 30 primiparous gilts and 30 multiparous sows after their second *** animals in the control groups C_G(gilts) and Cs(sows)received a standard diet for pregnant or lactating sows,depending on the reproductive *** groups E_G and E_S comprised gilts and multiparous sows,respectively,receiving a diet with a 4%share of FRSM in place of soybean meal up to 100 d of *** addition,from 100 d of gestation to7 d of lactation,the sows in experimental groups received a diet with a 9% share of FRSM,and then again a diet with a 4% share of FRSM until the end of *** addition of 4% to 9% share of a FRSM component in feed significantly improves production parameters,mainly in primiparous gilts,leading to an increase in litter size and in litter weight at 28 d of *** also helps to improve the digestibility of crude protein,fat,and crude fiber,and positively affects the gut microbiota of *** of rapeseed meal is an effective way to reduce anti-nutrients and to increase the level of lactic acid in the diet It also stimulates the immune system,which improves piglet health,reducing the severity of diarrhoea and mortality.

关键词： fermented rapeseed meal Sows Microbiota Digestibility Colostrum

Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: A review

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Animal Nutrition 2019年第1期5卷 1-10页

作者： Sugiharto Sugiharto Samir Ranjitkar Department of Animal Science Faculty of Animal and Agricultural Sciences Diponegoro University Department of Animal Science (Immunology and Microbiology) Aarhus University

Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve broiler gastrointestinal tract microecology, health and production performance. Some of the functional ingredients found in fermented feed include lactic acid bacteria(LAB), lactic acid and other organic acids, and appear to play major roles in determining the beneficial effects of fermented feed on broiler gut health and performance. Unlike the pig, the available literature on broiler fermented feed is still rather limited. This review describes recent advances in the use of fermented feed(on the basis of conventional and unconventional feed ingredients) in broilers. Similarly, this review also shows that additional research is necessary to exploit fermented feed as a viable food source in broiler nutrition.

关键词： Broiler fermented feed Growth performance Gut health Immunity

A fermented mixed tea made with camellia (Camellia japonica) and third-crop green tea leaves prevents nonalcoholic steatohepatitis in Sprague-Dawley rats fed a high-fat and high-cholesterol diet

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Hepatobiliary Surgery and Nutrition 2018年第3期7卷 175-184页

作者： Katsuhisa Omagari Kazuhito Suruga Akira Kyogoku Satomi Nakamura Ai Sakamoto ShintaNishioka Mayuko Ichimura Yuji Miyata Koichi Tajima Koichi Tsuneyama Kazunari Tanaka Department of Nutrition Faculty of Nursing and NutritionGraduate School of Human Health ScienceUniversity of NagasakiNagasakiJapan Division of Nutritional Science Graduate School of Human Health ScienceUniversity of NagasakiNagasakiJapan Agriculture and Forestry Technical Development Center Nagasaki PrefTea LaboratoryNagasakiJapan Agriculture and Forestry Technical Development Center Nagasaki PrefForest Research SectionNagasakiJapan Department of Pathology and Laboratory Medicine Tokushima University Graduate SchoolTokushimaJapan

Background:Established treatments for non-alcoholic steatohepatitis (NASH) are few, thus it is imperative to develop novel dietary strategies that can prevent NASH. A fermented mixed tea (FMT) made with Camellia japonica (Japanese camellia) and third- crop green tea leaves by tea-rolling processing was reported to reduce body weight and adipose tissue weight in Sprague-Dawley (SD) rats. Because visceral fat is one of the most important factors for the development of hepatic steatosis, this FMT supplementation can be a candidate dietary strategy for the prevention of NASH. Methods:Nine-week-old male SD rats were fed a high-fat and high-cholesterol (HFC) diets with or without FMT (camellia and third-crop green tea leaves at ratios of 1:5, 1:2 and 1:1) for 9 weeks (n=6–7/group). Histopathology, serology and expressions of ifbrogenetic, proinlfammatory, oxidative stress and lipid metabolism-related genes in the liver were evaluated. Results:Histologically, HFC diet with FMT at a ratio of 1:5 dramatically reduced NASH progression (14%) compared to the HFC diet without FMT (100%). FMT at a ratio of 1:5 reduced hepatic steatosis due to the activation of microsomal triglyceride transfer protein, and FMT at a ratio of 1:2 reduced mRNA levels of some proinlfammatory, lipid metabolism-related, ifbrogenic and oxidative stress marker genes. Conclusions:Our data suggest that FMT at a ratio of 1:5 or 1:2 likely possesses a preventive effect on NASH progression.

关键词： Camellia leaves green tea leaves fermented tea nonalcoholic steatohepatitis high-fat and high-cholesterol (HFC) diet

fermented Brown Sugar Residue Prolongs the <i>Caenorhabditis elegans</i>Lifespan <i>via</i>DAF-16

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Food and Nutrition Sciences 2017年第9期8卷 855-864页

作者： Takumi Satoh Kazuichi Sakamoto Graduate School of Life and Environmental Sciences University of Tsukuba Tsukuba Japan

Purification of biomass ethanol from the products of brown sugar yeast-fermentation produces a large amount of residue. This fermentation residue contains abundant brown sugar-derived nutrients and is mainly used as compost or livestock feed. However, the in vivo physiological effects of oral residue ingestion are not known. The purpose of this study was to elucidate the physiological action and molecular mechanism of fermented brown sugar residue in nematode stress tolerance, aging, and lifespan using Caenorhabditis elegans. fermented brown sugar residue was divided into two layers, supernatant and precipitate, and each was given to nematodes. Analysis of motility and survival rate under thermal stress revealed reduced mobility and increased survival rate following treatment with fermented brown sugar residue. The survival rate of nematodes under 1% H2O2 was markedly increased by the residue and mitochondrial membrane depolarization was induced and mitochondrial radical oxygen species levels increased. Furthermore, aging dependent reduction of motility was suppressed, and the average life span of nematodes was extended by treatment with fermented brown sugar residue. Moreover, the effects of fermented brown sugar residue on stress tolerance, lifespan elongation, and decreased aging dependent momentum reduction were lost in the daf-16 mutant. Taken together, our results show that the various physiological actions of fermented brown sugar residue, including stress tolerance and lifespan extension, occur via DAF-16.

关键词： C. elegans DAF-16 Longevity fermented Brown Sugar Residue Stress Tolerance

fermented Herbal Decoction Selectively Targeting Human Cancer Cell Line and Human Pathogenic Microorganism

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Open Journal of Rheumatology and Autoimmune Diseases 2018年第1期8卷 17-33页

作者： Nobuo Yamaguchi Nurmuhammat Amat Kazuhiro Okamoto Tsugiya Murayama Ishikawa Natural Medicinal Product Research Center Kawakawa Japan Traditional Uyghur Medicine Institute Xingjian Medical University Urumqi China Department of Rehabilitation Kanazawa Medical University Uchinada Japan Department of Microbiology and Immunology Faculty of Pharmaceutical Sciences Hokuriku University Kanazawa Japan

Introduction: Prolonged immuno-suppressed status promised to induce internal growth of malignant cell and infectious agent, yet, only a small part of affected individuals seek medical attention or berried by commercially over-flowed fake information. Several studies have described complementary and alternative medicine as effective strategies for improving anti-infectious agent including malignant cell. The purpose of this study was to investigate the effect of a fermented herbal decoction (FHD) both in vitro and in vivo to malignant cells and microorganism by regulating leukocyte subset proportioning FHD as dietary material. Methods: In this approach of alternative study, selective anti-cancer effect by fermented decoction was tried to show first in vitro system both, cancer cell and virus strain. The fermented herbal decoction consisting of 80 sorts of herbs and fruits. The selective toxicity was set up and then for immunological factors in animal and human. The most important factor is to reduce side effect for a normal cell. Results: First, FHD was proved as safe by animal test. FHD regulated also the proportion of granulocyte and lymphocyte ratio both animal and human. In vitro culture showed selective toxicity by FHD against human melanoma and leukemia cell line but reduced toxicity was showed by normal cell line. As for the anti-virus activity, anti-virus effect was tested on the feeder layer of human fibroblast cell, after 9 days of culture. Second, FHD inhibits colon cancer growth in 3-methylholanthrene induced cancer in rat. Conclusion: The present results suggest that our fermented herbal decoction showed selective anti-cancer activities and anti-virus activities, together with the regulative effect on the immune system.

关键词： fermented Herbal Decoction Human Malignant Cell Line Human Normal Cell Line Anti-Virus Activity 3-Methylholanthrene Experimental Colon Can-cer In Vitro In Vivo Anti-Cancer Trial

fermented papaya preparation halts the progression of non-alcoholic steatohepatitis in rats

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Journal of Biophysical Chemistry 2013年第2期4卷 84-90页

作者： Shinki Murakami Fusako Takayama Toru Egashira Mitsuko Imao Akitane Mori Department of Brain Science Graduate School of Medicine Dentistry and Pharmaceutical Sciences Okayama University Okayama Japan Department of Clinical Pharmaceutical Science Graduate School of Medicine Dentistry and Pharmaceutical Sciences Okayama University Okayama Japan SAIDO Corporation Fukuoka Japan

Non-alcoholic steatohepatitis (NASH) can progress to cirrhosis or hepatocellular carcinoma. Oxidative stress is implicated in NASH progression. fermented papaya preparation (FPP) has oxygen radical scavenging activity and is effective in oxidative stress-related diseases. We investigated the effects of FPP on NASH progression using a rat NASH model. Plasma biochemical parameters and lipid peroxidation in the liver were elevated in NASH rats. Histologically, the liver of NASH rats showed liver fibrosis, mitochondrial dysfunction and over-expression of microsomal CYP2E1. Myeloperoxidase activity and nuclear factor-kappaB activation were also markedly increased in NASH. Oral administration of FPP ameliorated these changes in NASH rats. These results suggest that FPP halts NASH progression through its anti-oxidative and antiinflammatory properties.

关键词： fermented Papaya Preparation Non-Alcoholic Steatohepatitis Oxidative Stress Antioxidant Activity Inflammation

fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits

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Food and Nutrition Sciences 2011年第1期2卷 47-51页

作者： Parmjit S. Panesar 不详

fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.

关键词： fermented Dairy Products Starter Cultures Nutrition Benefits Probiotics