Protective Effects of Japanese Black Vinegar “Kurozu” and Its Sediment “Kurozu Moromimatsu” on Dextran Sulfate Sodium-induced Experimental Colitis
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Protective effects of fermented rice vinegar sediment (Kurozu moromimatsu) in a diethylnitrosamine-induced hepatocellular carcinoma animal model
Kurozu moromimatsu is the sediment of Kurozu, a jar-fermented Japanese black vinegar produced from unpolished rice. Here, we examined the protective effects of Kurozu moromimatsu in a diethylnitrosamine-induced model of hepatocellular carcinoma. Thirty-two F344 rats were divided into two groups; the control group received basal CE-2 diet, and the Kurozu moromimatsu group received CE-2 diet cont...
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Kurozu (or Kurosu) is traditional Japanese black vinegar made by prolonged fermentation of unpolished rice that contains rice germ and rice bran [1]. While there are several preparation methods, one native to Kagoshima prefecture involves drying the fermented product in the sun for more than a year in earthenware jars. The liquid concentrate after drying is called Kurozu and the sediment at the...
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Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) con...
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The aim of the present study is to investigate the preventive effect of pioglitazone on colitis induced with dextran sulfate sodium (DSS) in rats. Twenty-four male Sprague-Dawley rats weighing 180-200 g were randomized into four groups. Rats of the 1st group received only saline and served as normal group. Colitis was induced in the remaining 3 groups by 1.5% DSS administered in drinking water ...
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