Tofuyo (fermented soybean food) extract prolongs the survival of mice infected with influenza virus.
Tofuyo (fermented soybean food) extract prolongs the survival of mice infected with influenza virus.
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Tofuyo（发酵大豆食品）提取物可延长感染流感病毒的小鼠的存活时间。
DOI：
10.3892/br.2012.29
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发表时间：
2013
影响因子：
2.3
通讯作者：
Masayasu Sesoko
中科院分区：
文献类型：
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作者：
A. Sakudo;Masayasu Sesoko
发酵大豆，被称为豆腐叶，是冲绳（日本）的传统食品。豆腐叶提取物是从发酵大豆的上清液中经过均质、过滤和离心获得的。在这项研究中，我们分析了在流感病毒核蛋白（NP）的免疫层析在体外的效果，豆腐提取物对流感病毒。结果表明，豆腐叶提取物对NP没有很强的抑制作用。这一发现通过使用鸡胚进行的病毒活性测定得到证实。为了研究豆腐叶在体内的潜在抗流感病毒活性，在鼻内接种流感病毒的前一天，向5只裸鼠（BALB/cSlc-nu/nu）施用补充有豆腐叶提取物的饮用水，而对照组（5只小鼠）施用不含豆腐叶提取物的水。对照组小鼠（40%）在14天内死亡，而给予含有豆腐叶提取物的水的小鼠存活。营养成分分析表明，豆腐提取物含有蛋白质，碳水化合物，维生素和矿物质，提供营养价值，有助于保持良好的健康。
Fermented soybean, known as tofuyo, is a traditional food in Okinawa (Japan). Tofuyo extract is obtained from the supernatant of fermented soybean after homogenization, filtration and centrifugation. In this study, we analyzed the in vitro effect of tofuyo extract on influenza virus using immunochromatography of the influenza virus nucleoprotein (NP). The results showed that tofuyo extract does not have a strong inhibitory effect on NP. This finding was confirmed by an assay for virus activity using embryonated eggs. To investigate the potential anti-influenza virus activity of tofuyo in vivo, 5 nude mice (BALB/cSlc-nu/nu) were administered drinking water supplemented with tofuyo extract the day prior to intranasal inoculation with influenza virus, while the control group (5 mice) was administered tofuyo extract-free water. Control group mice (40%) were dead within 14 days, while the mice that were administered water containing tofuyo extract survived. Nutrient component analysis showed that tofuyo extract contains proteins, carbohydrates, vitamins and minerals that provide nutritional value, which may help to maintain good health.
DOI：
10.3136/nskkk.42.38
发表时间：
1995
影响因子：
0.2
作者：
M. Yasuda;Tetsuya Matsumoto;Maki Sakaguchi;Sakie Kinjyo
通讯作者：
M. Yasuda;Tetsuya Matsumoto;Maki Sakaguchi;Sakie Kinjyo