发酵时间对水豆豉胃损伤预防作用的影响

Influence of Fermentation Time on Gastric Injury Preventive Effects of Shuidouchi

水豆豉是一种短时间发酵的大豆制品。采用动物模型进行分析,研究不同发酵时间水豆豉的胃损伤预防效果。研究结果表明,发酵48 h的水豆豉比其他发酵时间的水豆豉降低了IL(白介素)-6、IL-12、TNF(肿瘤坏死因子)-α和IFN(干扰素)-γ炎症细胞因子水平。本试验中,48 h发酵的水豆豉的胃损伤预防效果最好,达到77.6%。综合分析得出,发酵48 h的水豆豉具有最好的胃损伤预防效果。

Shuidouchi is a kind of soybean short time fermented food. The research herein described in the pa- per adopted an in vivo animal model to check its gastric injury preventive effects of shuidouchi made through different fermenting periods ;48 h fermentation of shuidouchi reduced the serum proinflammatory cytokine levels of IL- 6, IL- 12 ,TNF-α and IFN-γ compared to other period fermented shuidouchi. 48 h fermentation has made shuidouchi to show the optimum inhibitory effect on gastric injury at 77.6%. These results suggest that 48 h fermentation of Shuid- ouchi showed the optimum gastric injury preventive effects.