Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health
In the study of Lactobacillus paracasei subsp. paracasei NTU101 and Lactobacillus plantarum NTU 102 used as starter to ferment soy-skim milk, and the optimal mixing ratio and the influence of lactic acid bacteria (LAB)-fermented soy-skim milk on mucosal integrity in a gastric mucosal lesion rat model, posted in PubMed, researchers found that administration of the fermented soy-skim milk enhanced superoxide dismutase (SOD) activity and prostaglandin E(2) (PGE(2)) synthesis. Therefore, LAB-fermented soy-skim milk at 10(9) CFU/day protects against gastric injury.
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