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Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats
Korean J. Food Sci. An. 2017;37:561-570
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Hyun-Joo Lee1, Hwan Lee, Yang-Il Choi2, and Jae-Joon Lee*

Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
1Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
2Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
Correspondence to: Jae-Joon Lee
Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
Tel: +82-62-230-7722 Fax: +82-62-225-7726 E-mail: leejj80@chosun.ac.kr
Received April 10, 2017; Revised July 21, 2017; Accepted July 26, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study examined the laxative effects of mulberry leaf extract (MLE) fermented by lactic acid bacteria (LAB), which contains high levels of polyphenolic and flavonoid compounds, against loperamide-induced constipation in rats. Sprague-Dawley rats were divided into a normal group (N) and three experimental groups; loperamide treated group (C), loperamide and LAB-fermented MLE 300 mg/kg treated group (MLEL), and loperamide and LAB-fermented MLE 600 mg/kg treated group (MLEH). After 33 d, fecal pellet amount, fecal weight, water content of fecal, gastrointestinal transit time and length, and serum lipid profiles were measured. Constipation was induced via subcutaneous injection of loperamide (2.0 mg/kg b. w., twice a day) for the final 5 d of the experiment. After loperamide administration, the LABfermented MLE groups showed a significantly increase in the fecal pellets number, wet weight, and water content in rats compared with the C group. Moreover, increases in the intestinal length and viable Lactobacillus numbers in the feces were observed in the LAB-fermented MLE groups. The intestinal transit time was shorter in the LAB-fermented MLE groups than in the C group. In addition, the LAB-fermented MLE groups showed a significant decrease in triglyceride and total cholesterol levels and an increase in HDL-cholesterol level. These results indicated that oral administration of LAB-fermented MLE shows laxative effect in loperamide-induced constipated rats.
Keywords : lactic acid bacteria-fermented mulberry leaf, laxative effect, constipation, gastrointestinal function


October 2017, 37 (5)