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KMID : 1007520090180010213
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.213 ~ p.217
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Morphological Characteristics of Intestine in Rats Fed Acidified Small Black Soybean
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Lee Chang-Hyun
Song Geun-Seoup
Jun Hyun-Il
Kim Young-Soo
Ko Byung-Moon
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Abstract
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In this study, the effects of processed small black soybeans on the intestinal morphological characteristics of ratswere examined. Adult male rats were fed diets containing raw, cooked, or acidified small black soybean powders for 4 weeks.The total short chain fatty acid (SCFA) level was significantly higher in the acidified small black soybean supplemented groupthan in the raw and cooked soybean diet groups. The major SCFAs found in the experimental groups were acetate, followedby propionate and butyrate. The duodenal villus height and colonic mucosal thickness were also significantly higher in theacidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The acidified small blacksoybean supplemented group showed the densest colonic mucosa by staining with alcian blue (AB), as compared to the rawand cooked soybean diet groups. The acidified small black soybean supplemented group exhibited strongly stained CD4+ inthe mucosal lamina propria, while cooked and acidified diet groups were more strongly stained CD8+ in the submucosallamina propria than the raw diet group. These results suggest that acidified small black soybeans may help improve intestinalfunction.
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KEYWORD
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small black soybean, short chain fatty acid, goblet cell, CD4+, CD8+, intestinal function
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