Repression of Acute Gastric Mucosal Lesions by Antioxidant-Containing Fraction from Fermented Products of Okara (Bean-Curd Residue)

抄録

A crude antioxidant preparation from fermented okara (NTX) was examined for its protection against the pathogenesis of gastric ulcer in water-immersed rats. The areas of gastric mucosal lesions as well as the levels of thiobarbituric acid-reactive substances, prostaglandin E₂ and hyaluronic acid in the gastric mucosa were measured in relation to the time elapsed after the imposition of stress. Comparison with those parameters in α-tocopherol-treated groups revealed that NTX exerted an anti-inflammatory effect on gastric injury, probably by functioning as a free radical scavenger.