Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats

• 발행기관: 한국축산식품학회
• 저자명: Hyun-Joo Lee Hwan Lee Yang-Il Choi Jae-Joon Lee
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제4호, 561~570쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.08.31

영문 초록

This study examined the laxative effects of mulberry leaf extract (MLE) fermented by lactic acid bacteria (LAB), which contains high levels of polyphenolic and flavonoid compounds, against loperamide-induced constipation in rats. Sprague-Dawley rats were divided into a normal group (N) and three experimental groups; loperamide treated group (C), loperamide and LAB-fermented MLE 300 mg/kg treated group (MLEL), and loperamide and LAB-fermented MLE 600 mg/kg treated group (MLEH). After 33 d, fecal pellet amount, fecal weight, water content of fecal, gastrointestinal transit time and length, and serum lipid profiles were measured. Constipation was induced via subcutaneous injection of loperamide (2.0 mg/kg b. w., twice a day) for the final 5 d of the experiment. After loperamide administration, the LABfermented MLE groups showed a significantly increase in the fecal pellets number, wet weight, and water content in rats compared with the C group. Moreover, increases in the intestinal length and viable Lactobacillus numbers in the feces were observed in the LAB-fermented MLE groups. The intestinal transit time was shorter in the LAB-fermented MLE groups than in the C group. In addition, the LAB-fermented MLE groups showed a significant decrease in triglyceride and total cholesterol levels and an increase in HDL-cholesterol level. These results indicated that oral administration of LAB-fermented MLE shows laxative effect in loperamide-induced constipated rats.

목차

Introduction

Materials and Methods

Results and Discussion

키워드

lactic acid bacteria-fermented mulberry leaf laxative effect constipation gastrointestinal function