Abstract:
:To investigate the effect of fermented black barley on cooking oil fume (COF)-induced lung injury, male ICR mice were randomized into five groups: normal control (NC), fermented black barley treatment (NF), COF exposure (O), COF + fermented black barley treatment (OF) and COF + Lactobacillus treatment (OL). The exposure of mice to COF was performed for 5 min per day and 4 days per week for a total of 9 weeks, and the mice in the OF, NF and OL groups were administered fermented black barley or Lactobacillus continuously for 9 weeks (1 mL/100 g). Our results showed that the gamma-aminobutyric acid (GABA), total phenolic, and flavonoid contents significantly increased after fermentation (P < 0.01). In addition, fermented black barley significantly increased SOD activity in the lung tissue, decreased the wet pulmonary coefficient, inhibited the reduction of microbial diversity and richness, and upregulated genes involved in cilium assembly and the cilium axoneme. These findings support the notion that fermented black barley can ameliorate COF-induced lung injury in mice.
journal_name
Ecotoxicol Environ Safjournal_title
Ecotoxicology and environmental safetyauthors
Ding X,Yang L,Guan Q,Zeng H,Song C,Wu J,Song Ldoi
10.1016/j.ecoenv.2020.110473subject
Has Abstractpub_date
2020-06-01 00:00:00pages
110473eissn
0147-6513issn
1090-2414pii
S0147-6513(20)30312-2journal_volume
195pub_type
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