Pretreatment with water kefir reduces the development of acidified ethanol-induced gastric ulcers

Abstract To evaluate the gastroprotective and antioxidant effects of pretreatment with water kefir on ulcers induced with HCl/ethanol. All pretreatments lasted 14 days. Male mice were separated into five groups: the control (C) group received vehicle without ulcer induction; the ulcerated (U) group received vehicle; the lansoprazole (L) group received 30 mg/kg/day lansoprazole; the water kefir (WK15 and WK30) groups received WK at a dose of 0.15 or 0.30 ml/kg/day, respectively. Gastroprotection was measured by ulcer area, ulcer index and ulcer reduction percentage. Antioxidant effects were quantified by measuring advanced oxidized protein products (AOPPs), superoxide dismutase (SOD), and catalase activity in the stomach. Pretreatment with WK at both doses promoted gastroprotection against HCl/ethanol-induced ulcers much like the pretreatment with lansoprazole. In addition, WK decreased protein oxidation while increasing SOD and catalase activity. We concluded that pretreatment with water kefir increases the activity of antioxidant enzymes, preventing gastric lesions induced by HCl/ethanol by maintaining the antioxidant performance in gastric tissue.

摘要：为评估水克菲尔（water kefir）预处理对盐酸（HCl）/乙醇（ethanol）诱导型胃溃疡的胃保护与抗氧化功效，本研究采用为期14天的预处理方案。将雄性小鼠分为5组：对照组（C）给予溶媒且不诱导溃疡；溃疡模型组（U）给予溶媒并诱导溃疡；兰索拉唑组（L）每日给予30 mg/kg兰索拉唑；水克菲尔低剂量组（WK15）与高剂量组（WK30）分别每日给予0.15 ml/kg、0.30 ml/kg的水克菲尔。胃保护效果通过溃疡面积、溃疡指数及溃疡抑制率进行评估；抗氧化效应则通过检测胃组织中晚期氧化蛋白产物（advanced oxidized protein products, AOPPs）、超氧化物歧化酶（superoxide dismutase, SOD）及过氧化氢酶（catalase）的活性进行量化。两种剂量的水克菲尔预处理均可发挥对抗盐酸/乙醇诱导胃溃疡的胃保护作用，效果与兰索拉唑预处理相当。此外，水克菲尔可降低蛋白氧化水平，同时提升超氧化物歧化酶与过氧化氢酶活性。本研究结论为：水克菲尔预处理可通过维持胃组织的抗氧化功能，提升抗氧化酶活性，从而预防盐酸/乙醇诱导的胃黏膜损伤。