Preparation of different types of miso with mixture of starters and their effects on endogenous antioxidant of liver and kidney of mice

The present study was undertaken to evaluate the effects of feeding the male mice with miso that was prepared with a mixture of microbial starters on the level of lipid peroxidation as a marker of oxidative stress, antioxidant power of hepatocytes, the enzymatic and non‐enzymatic antioxidant. The st...

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Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2012-02, Vol.96 (1), p.102-110
Main Authors: El‐Shenawy, N. S, Abu Zaid, A, Amin, G. A
Format: Article
Language:English
Subjects:
Animal Feed
Animals
antioxidant activity
Antioxidants
Antioxidants - metabolism
Aspergillus oryzae
Bacillus subtilis
Diet - veterinary
enzymatic and non-enzymatic antioxidant
isoflavones
Kidney - metabolism
kidneys
Lipid Peroxidation
Liver
Liver - metabolism
Male
Mice
miso
Oxidative stress
Pleurotus
Pleurotus ostreaus
Random Allocation
Rodents
Soy Foods - analysis
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Summary:The present study was undertaken to evaluate the effects of feeding the male mice with miso that was prepared with a mixture of microbial starters on the level of lipid peroxidation as a marker of oxidative stress, antioxidant power of hepatocytes, the enzymatic and non‐enzymatic antioxidant. The starters that were used in the preparation of miso were Aspergillus oryzae and Pleurotus ostreaus or A. oryzae and Bacillus subtilis. The miso that was prepared with A. oryzae and Bacillus subtilis has more effect on suppressing the oxidative stress and enhancement of endogenous antioxidant of hepatocytes and renal tissue of mice.
ISSN:0931-2439
1439-0396
DOI:10.1111/j.1439-0396.2011.01129.x