Protective Effects of Hericium hericium Fermented with Probiotic Strains on Alcoholic Gastric Ulcer
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Abstract:
In this experiment, three strains of Lactobacillus bulgaricus, Streptococcus thermophilus and Acetic acid bacteria were used to fermentat Hericium erinaceus. The DPPH free radical scavenging rates of the fermentation broth samples were compared to determine the optimal conditions for fermenting Hericium hericium. Mice with alcoholic gastric ulcer were subjected to intragastric administration with hericium ordosica probiotic fermentation broth. The contents of superoxide dismutase (SOD), malondialdehyde (MDA), catalase (CAT) in gastric tissues and contents of interleukin-6 (IL-6), interleukin-10 (IL-10), tumor necrosis factor -α (TNF-α) in the serum of the mice with alcoholic gastric ulcer were measured. The results showed that the optimal fermentation conditions were as follows: initial pH 6.5; bacteria compound ratio 1:1:1 (Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Acetobacter); inoculation amount 8.8%; fermentation temperature 37.5 ℃; fermentation time 27 h. The colony number of the fermentation broth was 8.72×109 CFU/mL and the DPPH free radical scavenging rate of fermentation broth was 79.59%. Compared with the model group, the SOD and CAT levels increased by 71.38% and 99.89% whilst the MDA content decreased by 47.45% in gastric tissues of mice in high-dose group. The contents of TNF-α and IL-6 in the serum of mice decreased by 32.66% and 34.95%, respectively, and the content of IL-10 increased by 100.46%. The results showed that the probiotics fermentation broth of hericium had a protective effect on acute alcoholic gastric ulcer in mice. This study provides a theoretical support for the application of Hericium hericium, and a theoretical basis for the development of new products of Hericium hericium and probiotics.
