Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

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• 作者：Saya Kondo ; Takashi Kuda ; ^{kuda@kaiyodai.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Maki Nemoto ; Yoko Usami ; Hajime Takahashi ; Bon Kimura
• 关键词：Rice bran ; Inflammatory bowel disease (IBD) ; Lactobacillus plantarum ; Saccharomyces cerevisiae ; IBD mice ; RAW264.7 cells
• 刊名：Food Bioscience
• 出版年：2016
• 出版时间：1 December 2016
• 年：2016
• 卷：16
• 期：Complete
• 页码：44-49
• 全文大小：629 K

文摘

Inflammatory bowel disease (IBD) is characterised by two forms of intestinal inflammation: ulcerative colitis (UC) and Crohn’s disease (CD). Oxidative stress is considered as one of the etiological factors involved in several signals and symptoms of IBD. Rice bran (RB) is a major by-product of rice polishing. In this study, the effect of fermentation by Lactobacillus plantarum S-SU8 and Saccharomyces cerevisiae Misaki-1 at 30 °C for 2 days on the antioxidant and anti-IBD properties, as well as the DPPH and O₂⁻ radical scavenging capacities, of the aqueous extract suspension (AES) of RB was evaluated. No significant effects were observed. The inhibitory effect of RB AES on lipopolysaccharide-induced nitric oxide (NO) secretion of murine macrophage RAW264.7 cells was also unaffected. However, the fermented RB AES, compared with intact RB AES, clearly showed the protective effects in dextran sodium sulphate (DSS)-induced IBD model mice.