Antioxidative activity and protective effect of fermented plant extract on ethanol-induced damage to rat gastric mucosa

A fermented plant extract (FPE) was prepared from about fifty kinds of vegetables and fruits, and its protective effect against ethanol-induced damage to rat gastric mucosa was investigated. Oral administration of FPE (200 mg/kg) significantly reduced the damage to the rat gastric mucosa induced by...

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Veröffentlicht in:	Nihon Eiyō, Shokuryō Gakkai shi 2005/08/10, Vol.58(4), pp.209-215
Hauptverfasser:	Okada, H.(Ohtakakohso Co. Ltd., Otaru, Hokkaido (Japan)), Kudoh, K, Fukushi, E, Onodera, S, Kawabata, J, Shiomi, N
Format:	Artikel
Sprache:	jpn
Schlagworte:	ACIDE CAFEIQUE ACIDO CAFEICO ALIMENT FERMENTE ALIMENTOS FERMENTADOS ANTIOXIDANTES ANTIOXIDANTS antioxidative activity ANTIOXYDANT CAFFEIC ACID chlorogenic acid ethanol-induced damage to gastric mucosa EXTRACTOS EXTRACTS EXTRAIT FERMENTED FOODS fermented plant extract GASTRITE GASTRITIS PLANT PRODUCTS PRODUCTOS DE ORIGEN VEGETAL PRODUIT VEGETAL RAT RATA RATS
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Zusammenfassung:	A fermented plant extract (FPE) was prepared from about fifty kinds of vegetables and fruits, and its protective effect against ethanol-induced damage to rat gastric mucosa was investigated. Oral administration of FPE (200 mg/kg) significantly reduced the damage to the rat gastric mucosa induced by ethanol. Antioxidative compounds were isolated from FPE by extraction with ethyl acetate, chromatography on an Amberlite XAD-2 column, and HPLC with a ODS column. The compounds were identified as chlorogenic acid and caffeic acid by LC-MS, TOF-MS, and NMR analyses. Chlorogenic acid and caffeic acid (100-200 mg/kg bw) were confirmed to effectively protect against gastric mucosal damage induced by ethanol in rats.
ISSN:	0287-3516 1883-2849
DOI:	10.4327/jsnfs.58.209