Protective Effects of the Fermented Milk Kefir on X-ray Irradiation-induced Intestinal Damage in B6C3F1 Mice
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概要
- 論文の詳細を見る
Gastrointestinal damage associated with radiation therapy is currently an inevitable outcome. The protective effect of Kefir was assessed for its usefulness against radiation-induced gastrointestinal damage. A Kefir supernatant was diluted by 2- or 10-fold and administered for 1 week prior to 8 Gray (Gy) X-ray irradiation at a dose rate of 2 Gy/min, with an additional 15 days of administration post-irradiation. The survival rate of control mice with normal drinking water dropped to 70% on days 4 through 9 post-irradiation. On the other hand, 100% of mice in the 10- and 2-fold-diluted Kefir groups survived up to day 9 post-irradiation (p<0.05 and p<0.01, respectively). Examinations for crypt regeneration against 8, 10 and 12 Gy irradiation at a dose rate of 4 Gy/min revealed that the crypt number was significantly increased in the mice administered both diluted Kefir solutions (p<0.01 for each). Histological and immunohistochemical examinations revealed that the diluted Kefir solutions protected the crypts from radiation, and promoted crypt regeneration. In addition, lyophilized Kefir powder was found to significantly recover the testis weights (p<0.05), but had no effects on the body and spleen weights, after 8 Gy irradiation. These findings suggest that Kefir could be a promising candidate as a radiation-protective agent.
著者
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WATANABE Hiromitsu
Department of Cancer Research, Hiroshima University
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TOKUMARU SENNOSUKE
Nihon Kefir Co. Ltd.
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Shimamoto Fumio
Department Of Pathology Hiroshima Prefectural Womens University School Of Health Sciences
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NAKAMICHI NOBORU
Department of Pharmacology, The Jikei University School of Medicine
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Shirahata Sanetaka
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Teruya Kiichiro
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Maekawa Yuki
Department of Health Science, Hiroshima Prefecture University
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Tokumaru Koichiro
Nihon Kefir Co. Ltd.
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Shimamoto Fumio
Department of Health Science, Faculty of Human Culture and Science, Prefectural University of Hiroshima
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Myojin-Maekawa Yuki
Department of Health Science, Faculty of Human Culture and Science, Prefectural University of Hiroshima
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Nakamichi Noboru
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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