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KMID : 0665220210340050468
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 5 p.468 ~ p.476
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Protective Effect of Fermented Brassica Puree on HCl/Ethanol-Induced Acute Gastritis via Prevention of Gastric Mucosal Injury
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Park Yang-Gyu
Cho Jeong-Hwi
Choi Jin-Young
Kim Yougn-Pill
Lee Sang-Yeob
Park Ju-Hun
Oh Hong-Geun
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Abstract
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In recent years, there has been an increase in the morbidity of gastritis in Korea due to lifestyle factors mostly changes in eating habits and stress. Gastritis is more likely to progress to gastric cancer, and therefore it is important to prevent and manage gastritis through lifestyle adjustment and treatment at an early stage. In this study, cabbage, which was found to be effective in gastritis, was mixed and fermented with other crucifer plants such as kale and broccoli to evaluate the overall efficacy of fermented brassica puree on alcoholic acute gastritis. Based on our results, fermented brassica puree alleviated gastric injury induced by 150 mM HCl/60% ethanol. In addition, it was confirmed that PGE2, a gastric mucosal protective factor, was increased, and other positive effects such as an increase of MUC1 and regulation of PKC were observed. The results of this study suggest that fermented brassica puree can relieve acute alcoholic gastritis by regulating PGE and the expression of MUC1, a gene related to mucus secretion, and activating PKC, which is related to mucosal cell activity.
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KEYWORD
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fermented brassica puree, acute alcoholic gastritis, gastroprotective, gastric injury
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