発酵黒大麦は、マウスの腸内マイクロバイオームを制御し、抗酸化活性を介して食用油煙による肺障害を改善します

Fermented black barley ameliorates lung injury induced by cooking oil fumes via antioxidant activity and regulation of the intestinal microbiome in mice.

• Xinwen Ding
• Li Yang
• Qi Guan
• Hui Zeng
• Chenwei Song
• Jiayi Wu
• Lihua Song

抄録

食用油煙（COF）誘発性肺障害に対する発酵黒大麦の効果を調べるために、雄性ICRマウスをノーマルコントロール（NC）、発酵黒大麦処理（NF）、COF曝露（O）、COF+発酵黒大麦処理（OF）、COF+乳酸菌処理（OL）の5群に無作為に割り付けた。マウスのCOF曝露は1日5分、週4日、計9週間行い、OF群、NF群、OL群のマウスには発酵黒大麦または乳酸菌を9週間継続して投与した（1mL/100g）。その結果、発酵後にγ-アミノ酪酸（GABA）、総フェノール、フラボノイド含量が有意に増加した（P＜0.01）。また、発酵黒大麦は肺組織のSOD活性を有意に増加させ、湿潤肺係数を低下させ、微生物の多様性と豊富さの低下を抑制し、繊毛の集合と繊毛軸索に関与する遺伝子をアップレギュレートした。これらの知見は、発酵黒大麦がマウスのCOF誘発肺障害を改善するという考えを支持するものである。

To investigate the effect of fermented black barley on cooking oil fume (COF)-induced lung injury, male ICR mice were randomized into five groups: normal control (NC), fermented black barley treatment (NF), COF exposure (O), COF + fermented black barley treatment (OF) and COF + Lactobacillus treatment (OL). The exposure of mice to COF was performed for 5 min per day and 4 days per week for a total of 9 weeks, and the mice in the OF, NF and OL groups were administered fermented black barley or Lactobacillus continuously for 9 weeks (1 mL/100 g). Our results showed that the gamma-aminobutyric acid (GABA), total phenolic, and flavonoid contents significantly increased after fermentation (P < 0.01). In addition, fermented black barley significantly increased SOD activity in the lung tissue, decreased the wet pulmonary coefficient, inhibited the reduction of microbial diversity and richness, and upregulated genes involved in cilium assembly and the cilium axoneme. These findings support the notion that fermented black barley can ameliorate COF-induced lung injury in mice.

Copyright © 2020. Published by Elsevier Inc.