RESUMO
Objective To explore the protective effect of Qimei Fermented Beverage against alcohol‐induced liver injury in mice .Methods Alcohol‐induced liver injury mouse model was established by continuously intragastric administration .Totally 60 male mice were randomly divided into five groups ,blank control group ,model group ,low ,middle and high doses groups(adding 5 , 25 ,50 mL/kg Qimei Fermented Beverage) .After continuous intragastric administration for 9 weeks ,the levels of serum aspartate transaminases(AST ) and alanine transaminases (ALT ) were detected in each group ,moreover the levels of malondialdehyde (MDA) ,triglyceride(TG) ,glutathione(GSH) and alcohol dehydrogenase(ADH) ,aldehyde dehydrogenase (ALDH) of liver ho‐mogenate ,and liver index change were measured .Liver histopathological changes were observed .Results The alcohol‐induced liver injury model in mice was successfully established .Compared wit model group ,different doses groups of Qimei Fermented Beverage could effectively reduce the levels of serum AST ,ALT and liver tissue TG ,increased the levels of ADH ,ALDH ,GSH .In addition , the pathological examination results of liver were consistent with those in enzymology .Conclusion Qimei Fermented Beverage has certain protective effect against alcohol‐induced liver injury and can obviously improve the alcohol‐induced liver injury .
RESUMO
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5 percent) were the major isolated group identified, followed by yeasts (30.6 percent) and acetic acid bacteria (8.9 percent). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates) were the microbial species isolated. Scanning electron microscopy showed that the microbiota was dominated by bacilli (short and curved long) cells growing in close association with lemon-shaped yeasts cells. During the 24 h of fermentation, the protein content increased, while lactose and fat content decreased. The concentration of lactic acid ranged from 1.4 to 17.4 mg/ml, and that of acetic acid increased from 2.1 to 2.73 mg/ml. The production of ethanol was limited, reaching a final mean value of 0.5 mg/ml.