Effects of Koumiss on Intestinal Immune Modulation in Immunosuppressed Rats

Li, Qinyu; Zhang, Chunjie; Xilin, Tuya; Ji, Minjun; Meng, Xiangxi; Zhao, Yulian; Siqin, Bateer; Zhang, Na; Li, Min-Hui

doi:10.3389/fnut.2022.765499

Cited by 12 publications

(6 citation statements)

References 34 publications

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“…Xcalibur software version 4.0 was utilized to calculate the possible chemical compositions with an error of less than 5 ppm. Additionally, Mass Frontier software was employed to infer the structure by examining the cleavage pattern [ 39 ]. This allowed for the qualitative identification of the chemical compositions of the four extracted parts of AJH.…”

Section: Methodsmentioning

confidence: 99%

Discovery of the Active Compounds of the Ethyl Acetate Extract Site of Ardisia japonica (Thunb.) Blume for the Treatment of Acute Lung Injury

Sun,

Liu,

Zhao

et al. 2024

Molecules

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The objective of this study was to identify and evaluate the pharmacodynamic constituents of Ardisiae Japonicae Herba (AJH) for the treatment of acute lung injury (ALI). To fully analyze the chemical contents of various extraction solvents (petroleum ether site (PE), ethyl acetate site (EA), n-butanol site (NB), and water site (WS)) of AJH, the UPLC–Orbitrap Fusion–MS technique was employed. Subsequently, the anti-inflammatory properties of the four extracted components of AJH were assessed using the lipopolysaccharide (LPS)-induced MH-S cellular inflammation model. The parts that exhibited anti-inflammatory activity were identified. Additionally, a technique was developed to measure the levels of specific chemical constituents in the anti-inflammatory components of AJH. The correlation between the “anti-inflammatory activity” and the constituents was analyzed, enabling the identification of a group of pharmacodynamic components with anti-inflammatory properties. ALI model rats were created using the tracheal drip LPS technique. The pharmacodynamic indices were evaluated for the anti-inflammatory active portions of AJH. The research revealed that the PE, EA, NB, and WS extracts of AJH included 215, 289, 128, and 69 unique chemical components, respectively. Additionally, 528 chemical components were discovered after removing duplicate values from the data. The EA exhibited significant anti-inflammatory activity in the cellular assay. A further analysis was conducted to determine the correlation between anti-inflammatory activity and components. Seventeen components, such as caryophyllene oxide, bergenin, and gallic acid, were identified as potential pharmacodynamic components with anti-inflammatory activity. The pharmacodynamic findings demonstrated that the intermediate and high doses of the EA extract from AJH exhibited a more pronounced effect in enhancing lung function, blood counts, and lung histology in a way that depended on the dosage. To summarize, when considering the findings from the previous study on the chemical properties of AJH, it was determined that the EA contained a group of 13 constituents that primarily contributed to its pharmacodynamic effects against ALI. The constituents include bergenin, quercetin, epigallocatechingallate, and others.

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Section: Methodsmentioning

confidence: 99%

Discovery of the Active Compounds of the Ethyl Acetate Extract Site of Ardisia japonica (Thunb.) Blume for the Treatment of Acute Lung Injury

Sun,

Liu,

Zhao

et al. 2024

Molecules

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“…Kumys is a fermented milk drink that is popular in Central Asia and Eastern Europe ( Kim et al, 2017 ). Kumys is naturally fermented by LAB and yeast ( Li et al, 2022 ). Lactobacillus strains derived from kumys have shown potential as probiotics ( Wu et al, 2009 ).…”

Section: Dairy-based Milk Drinkmentioning

confidence: 99%

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

Jang,

Lee,

Paik

2024

Food Sci Anim Resour

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Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

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“…Immunosuppressive rats Correct the atrophy of the thymus and spleen Li et al (2022) Increase the number of leukocytes, lymphocytes, and the CD4/CD8 ratio of peripheral blood lymphocytes Hyperlipidemia patients Some of the natural nutrients in koumiss were active ingredients associated with the beneficial blood lipid-lowering effect Dahi, the oldest fermented dairy product in India, originated around 4000-6000 years ago. As cow is a sacred symbol in India, the cow's milk fermented dahi was also given religious significance and was eaten during a number of religious ceremonies and festivals (Mallappa et al, 2021).…”

Section: Koumissmentioning

confidence: 99%

From the past to the future: Fermented milks and their health effects against human diseases

Zhang,

Geng,

Cheng

et al. 2023

Food Frontiers

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The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.

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Effects of Koumiss on Intestinal Immune Modulation in Immunosuppressed Rats

Cited by 12 publications

References 34 publications

Discovery of the Active Compounds of the Ethyl Acetate Extract Site of Ardisia japonica (Thunb.) Blume for the Treatment of Acute Lung Injury

Discovery of the Active Compounds of the Ethyl Acetate Extract Site of Ardisia japonica (Thunb.) Blume for the Treatment of Acute Lung Injury

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

From the past to the future: Fermented milks and their health effects against human diseases

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