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논문 기본 정보

자료유형
학술저널
저자정보
최영진 (동아대학교) Fan Meiqi (Division of Food Bioscience College of Biomedical and Health Sciences Konkuk University Chungju 274) Tang Yujiao (School of Bio-science and Food Engineering Changchun University of Science and Technology Changchun) Iwasa Masahiro (R&D Center Korea BeRM Co. Ltd. Wonju 26362 Republic of Korea) Han Kwon-Il (R&D Center Korea BeRM Co. Ltd. Wonju 26362 Republic of Korea) 이홍찬 (Wiebien hospital Seoul 06035 Korea) 황지영 (동의대학교) 이보경 (동아대학교) 김은경 (동아대학교)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제31권 제8호
발행연도
2021.8
수록면
1,134 - 1,143 (10page)
DOI
10.4014/jmb.2102.02032

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In the present study, we investigated the inhibitory effect of heat-killed Enterococcus faecalis (E. faecalis) and live E. faecalis on benign prostatic hyperplasia (BPH). The BPH rat model was established by administering male rats with testosterone propionate (TP, 5 mg/kg, in corn oil) via subcutaneous injections daily for four weeks after castration. The rats were divided into five groups: Con, corn oil-injected (s.c.) + DW administration; BPH, TP (5 mg/kg, s.c.) + DW administration; BPH+K_EF, TP (5 mg/kg, s.c.) + heat-killed E. faecalis (7.5 × 1012 CFU/g, 2.21 mg/kg) administration; BPH+L_EF, TP (5 mg/kg, s.c.) + live E. faecalis (1 × 1011 CFU/g, 166 mg/kg) administration; BPH+Fi, TP (5 mg/kg, s.c.) + finasteride (1 mg/kg) administration. In both of BPH+K_EF and BPH+L_EF groups, the prostate weight decreased and histological changes due to TP treatment recovered to the level of the Con group. Both of these groups also showed regulation of androgen-signaling factors, growth factors, and apoptosis-related factors in prostate tissue. E. faecalis exhibited an inhibitory effect on benign prostatic hyperplasia, and even heat-killed E. faecalis showed similar efficacy on the live cells in the BPH rat model. As the first investigation into the effect of heat-killed and live E. faecalis on BPH, our study suggests that heat-killed E. faecalis might be a food additive candidate for use in various foods, regardless of heat processing.

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