Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Yam Yogurt on Colon Mucosal Tissue of Rats with Loperamide-induced Constipation

  • Jeon, Jeong-Ryae (Department of Pathology, Yeungnam University, College of Medicine) ;
  • Kim, Joo-Young (Department of Food and Nutrition, Institute of Medical Science, Yeungnam University) ;
  • Choi, Joon-Hyuk (Department of Anatomy, Yeungnam University, College of Medicine)
  • Published : 2007.08.31
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Abstract

The effects of lactic acid fermented yam yogurt (Yam/YG) on colon mucosal tissue were investigated in a loperamide-induced constipation rat models. Sprague-Dawley rats were fed for 6 weeks with 3 types of diets (normal, supplemented with lactic acid bacteria, and supplemented with Yam/YG), and were then administered loperamide intraperitoneally twice daily for 5 days. Administration of loperamide decreased fecal excretion and the moisture content of feces with increasing of numbers of pellets in the colon. On the histopathologic findings from hematoxylin and eosin (H& E) and alcian blue stainings, supplementation with Yam/YG resulted in the recovery of depleted goblet cells and mucin, and increased the numbers of Ki-67 positive cells, indicating restoration of colonic mucosa through cell proliferation and crypt regeneration against damages observed in crypt epithelial cells of loperamide-induced rats. These results indicate that Yam/YG improves evacuation and mucus production in the gastrointestinal tracts of constipated-induced rats.

Keywords

References

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