Literature DB >> 31955739

Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia.

Do Yeon Jeong1, Seong-Yeop Jeong1, Ting Zhang2, Xuangao Wu2, Jing Yi Qiu2, Sunmin Park3.   

Abstract

Chungkookjang is a traditional Korean fermented soybean food with anti-diabetic and thrombolytic activity. It may also have anti-stroke activity. We determined that chungkookjang made with Sunchang Research Center for Fermentation Microbes 100730 and 100731 strains of Bacillus amyloliquefaciens(SRCM100730; CKJ730) and SRCM100731(CKJ731) protected against ischemic stroke and post-stroke hyperglycemia in Mongolian gerbils with ischemic stroke induced by transient occlusion of the carotid arteries. Gerbil fed 4.5% cooked soybeans (CSB), CKJ730, CKJ731, or cellulose (negative-control) in 40 energy% fat diets for 3 weeks, and then had artery occlusion for 8 min and continued taking the assigned diet for 5 weeks. CKJ730 and CKJ731 had thrombolytic activity and prevented neuronal cell death. Consequently, they improved short-term memory and spontaneous alteration compared to the negative-control. CKJ730 and CKJ731 improved neurological symptoms including drooped eyes, crouched posture, flexor reflex, and walking patterns the most among the stroke-induced gerbils. CKJ730 and CKJ731 increased active time, grip strength, and blood flow measured by Doppler compared to the negative-control. CKJ730 protected against post-stroke glucose dysregulation by restoring β-cell mass in the gerbils with transient artery occlusion. Serum tumor necrosis factor-α and interleukin-1β levels were lower in CKJ730 and CKJ731 than the negative-control. CSB also improved glucose metabolism and suppressed inflammatory cytokines, but less than CKJ730 and CKJ731. Clostridia increased, and Bacteriodia slightly decreased in the negative-control group, compared to the normal-control. CKJ730 and CKJ731 changed the amounts of Bacteriodia and Clostridia to be similar to normal-control. In conclusion, the daily intake of chungkookjang fermented with B. amyloliquefaciens improved the gut microbiome, increased blood flow to the brain, suppressed systemic inflammation, and may reduce the susceptibility to injury from ischemic stroke in gerbils subjected to ischemic injury.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Bacillus amyloliquefaciens; Blood flow; Chungkookjang; Gerbils; Gut microbiome; β-cell mass

Mesh:

Substances:

Year:  2019        PMID: 31955739     DOI: 10.1016/j.foodres.2019.108769

Source DB:  PubMed          Journal:  Food Res Int        ISSN: 0963-9969            Impact factor:   6.475


  4 in total

1.  Mitigation of Memory Impairment with Fermented Fucoidan and λ-Carrageenan Supplementation through Modulating the Gut Microbiota and Their Metagenome Function in Hippocampal Amyloid-β Infused Rats.

Authors:  Ting Zhang; Xuangao Wu; Heng Yuan; Shaokai Huang; Sunmin Park
Journal:  Cells       Date:  2022-07-26       Impact factor: 7.666

Review 2.  Fermented Soy Products and Their Potential Health Benefits: A Review.

Authors:  Fernanda Guilherme do Prado; Maria Giovana Binder Pagnoncelli; Gilberto Vinícius de Melo Pereira; Susan Grace Karp; Carlos Ricardo Soccol
Journal:  Microorganisms       Date:  2022-08-09

3.  Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea.

Authors:  Su-Ji Jeong; Myeong-Seon Ryu; Hee-Jong Yang; Xuan-Hao Wu; Do-Youn Jeong; Sun-Min Park
Journal:  Microorganisms       Date:  2021-06-22

4.  Protection against Neurological Symptoms by Consuming Corn Silk Water Extract in Artery-Occluded Gerbils with Reducing Oxidative Stress, Inflammation, and Post-Stroke Hyperglycemia through the Gut-Brain Axis.

Authors:  Jin Ah Ryuk; Byoung Seob Ko; Na Rang Moon; Sunmin Park
Journal:  Antioxidants (Basel)       Date:  2022-01-16
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.