BACKGROUND: Epidemiology investigation showed that no worker drunk Maotai liquor for nearly 30 years died of hepatic diseases, and no obvious hepatic fibrosis and cirrho- sis were found in 99 workers who had drunk Mao...BACKGROUND: Epidemiology investigation showed that no worker drunk Maotai liquor for nearly 30 years died of hepatic diseases, and no obvious hepatic fibrosis and cirrho- sis were found in 99 workers who had drunk Maotai liquor for a long period by epidemiology investigation and needle biopsy. The same finding was detected in rats that were drunk by Maotai liquor continued for 56 days. This study was to investigate the effects of Maotai liquor on the liver and its mechanism of preventing hepatic fibrosis. METHODS: After ingestion of Maotai for 56 consecutive days, male SD rats were killed for detecting the levels of metallothionein and malondialdehyde (MDA) in liver tis- sues. Rat hepatic stellate cells (HSCs) and human HSCs were cultured in vitro to observe the effect of Maotai on HSCs proliferation and collagen synthesis. After ingestion of Maotai for 14 consecutive weeks, the livers of male SD rats were harvested for pathohistological examination. RESULTS: The level of metallothionein in the liver of Mao- tai-induced rats increased by 22 folds, whereas the levels of hepatic lipid peroxide and MDA was decreased significantly ( P <0.05) in Maotai-induced animals suffering from CCl4. Maotai demonstrated obvious inhibitory effect on prolifera- tion of HSCs and the inhibition was concentration-depen- dent. Gene expression and protein secretion of collagens could also be inhibited by Maotai. In alcoholic group, typi- cal liver cirrhosis was observed. In Maotai group, however, though fatty degeneration of hepatocytes and mild fibrosis of the interstitium were observed, no obvious hepatic fibro- sis and cirrhosis were found. CONCLUSION: It might be an important mechanism of interfering the progress of hepatic fibrosis that Maotai in- creases the level of metallothionein in the liver and inhibits the activation of HSCs and the synthesis of collagen pro- teins.展开更多
采用Illumina HiSeq 2500测序系统全面剖析酱香型白酒中的高温制曲和发酵酿酒阶段的细菌群落结构。结果显示:酱香型白酒高温制曲阶段和发酵酿酒阶段大曲和糟醅的细菌菌群在数量及结构分布上均具有多样性特点,菌群种类基本一致。两个阶...采用Illumina HiSeq 2500测序系统全面剖析酱香型白酒中的高温制曲和发酵酿酒阶段的细菌群落结构。结果显示:酱香型白酒高温制曲阶段和发酵酿酒阶段大曲和糟醅的细菌菌群在数量及结构分布上均具有多样性特点,菌群种类基本一致。两个阶段的优势菌门均为厚壁菌门Firmicutes、变形菌门Proteobacteria、放线菌门Actinobacteria、拟杆菌门Bacteroidetes 4类。高温制曲和发酵酿酒生态环境之间存在差异,导致微生物优势菌不同。另外,随着发酵时间的推移,酱香型白酒酿造过程中微生物群落呈现一定的变化规律,大曲样本的细菌菌类变化与贮存时间有关,优势菌属有Clostridium sensu stricto 1、Escherichia-Shigella、Lactobacillus、Streptococcus、Actinobacillus、Bifidobacterium、Peptoclostridium、Mycoplasma、Citrobacter等,诸如Escherichia-Shigella、Actinobacillus、Bifidobacterium、Citrobacter等细菌随贮存时间的延长而增加,Clostridium sensu stricto 1、Mycoplasma等表现为先上升后下降,而Lactobacillus、Peptoclostridium等无明显变化,Streptococcus等细菌呈现下降趋势。而糟醅微生物随窖池发酵(起窖)及高温堆积(下窖)的工艺而不断变化,发酵酿酒阶段的优势微生物为Escherichia-Shigella、Lactobacillus、Clostridium sensu stricto 1、Streptococcus、Actinobacillus、Bifidobacterium、Alternaria。相对丰度较高的细菌菌属中Escherichia-Shigella、Lactobacillus在发酵前期菌数先升高,中期从第2轮次开始下降,第3轮次下窖时达到最低,后期逐渐上升。Clostridium sensu stricto 1、Streptococcus菌群丰度变化规律复杂,呈现先下降后上升的趋势。结果表明:高温制曲与发酵酿酒阶段的优势菌菌属基本一致,说明大曲是后续糟醅发酵的微生物来源。另外,细菌的生长耐受性范围较广,随着时间的推移,温度和水分达到相对平衡,细菌群落也逐渐得到了调整,形成单一菌类为主导的环境,更有利于酱香酒的酿造。展开更多
文摘BACKGROUND: Epidemiology investigation showed that no worker drunk Maotai liquor for nearly 30 years died of hepatic diseases, and no obvious hepatic fibrosis and cirrho- sis were found in 99 workers who had drunk Maotai liquor for a long period by epidemiology investigation and needle biopsy. The same finding was detected in rats that were drunk by Maotai liquor continued for 56 days. This study was to investigate the effects of Maotai liquor on the liver and its mechanism of preventing hepatic fibrosis. METHODS: After ingestion of Maotai for 56 consecutive days, male SD rats were killed for detecting the levels of metallothionein and malondialdehyde (MDA) in liver tis- sues. Rat hepatic stellate cells (HSCs) and human HSCs were cultured in vitro to observe the effect of Maotai on HSCs proliferation and collagen synthesis. After ingestion of Maotai for 14 consecutive weeks, the livers of male SD rats were harvested for pathohistological examination. RESULTS: The level of metallothionein in the liver of Mao- tai-induced rats increased by 22 folds, whereas the levels of hepatic lipid peroxide and MDA was decreased significantly ( P <0.05) in Maotai-induced animals suffering from CCl4. Maotai demonstrated obvious inhibitory effect on prolifera- tion of HSCs and the inhibition was concentration-depen- dent. Gene expression and protein secretion of collagens could also be inhibited by Maotai. In alcoholic group, typi- cal liver cirrhosis was observed. In Maotai group, however, though fatty degeneration of hepatocytes and mild fibrosis of the interstitium were observed, no obvious hepatic fibro- sis and cirrhosis were found. CONCLUSION: It might be an important mechanism of interfering the progress of hepatic fibrosis that Maotai in- creases the level of metallothionein in the liver and inhibits the activation of HSCs and the synthesis of collagen pro- teins.
文摘采用Illumina HiSeq 2500测序系统全面剖析酱香型白酒中的高温制曲和发酵酿酒阶段的细菌群落结构。结果显示:酱香型白酒高温制曲阶段和发酵酿酒阶段大曲和糟醅的细菌菌群在数量及结构分布上均具有多样性特点,菌群种类基本一致。两个阶段的优势菌门均为厚壁菌门Firmicutes、变形菌门Proteobacteria、放线菌门Actinobacteria、拟杆菌门Bacteroidetes 4类。高温制曲和发酵酿酒生态环境之间存在差异,导致微生物优势菌不同。另外,随着发酵时间的推移,酱香型白酒酿造过程中微生物群落呈现一定的变化规律,大曲样本的细菌菌类变化与贮存时间有关,优势菌属有Clostridium sensu stricto 1、Escherichia-Shigella、Lactobacillus、Streptococcus、Actinobacillus、Bifidobacterium、Peptoclostridium、Mycoplasma、Citrobacter等,诸如Escherichia-Shigella、Actinobacillus、Bifidobacterium、Citrobacter等细菌随贮存时间的延长而增加,Clostridium sensu stricto 1、Mycoplasma等表现为先上升后下降,而Lactobacillus、Peptoclostridium等无明显变化,Streptococcus等细菌呈现下降趋势。而糟醅微生物随窖池发酵(起窖)及高温堆积(下窖)的工艺而不断变化,发酵酿酒阶段的优势微生物为Escherichia-Shigella、Lactobacillus、Clostridium sensu stricto 1、Streptococcus、Actinobacillus、Bifidobacterium、Alternaria。相对丰度较高的细菌菌属中Escherichia-Shigella、Lactobacillus在发酵前期菌数先升高,中期从第2轮次开始下降,第3轮次下窖时达到最低,后期逐渐上升。Clostridium sensu stricto 1、Streptococcus菌群丰度变化规律复杂,呈现先下降后上升的趋势。结果表明:高温制曲与发酵酿酒阶段的优势菌菌属基本一致,说明大曲是后续糟醅发酵的微生物来源。另外,细菌的生长耐受性范围较广,随着时间的推移,温度和水分达到相对平衡,细菌群落也逐渐得到了调整,形成单一菌类为主导的环境,更有利于酱香酒的酿造。
