Antioxidant Effect of Saccharomyces cerevisiae Enriched with Selenium Against Pseudomonas aeruginosa Infection

Khadijeh Mansouri-Habibabadi, M. Fatemi, F. Ghandehari
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引用次数: 1

Abstract

Background: The reaction of immune cells to the introduction of pathogens into the body is an increase in reactive oxygen species, which leads to the induction of oxidative stress. Reducing the level of oxidative stress through the use of antioxidants strengthens the immune system. Objectives: This study aimed to investigate the antioxidant effects of Saccharomyces cerevisiae and selenium-enriched S. cerevisiae against the oxidative stress induced by Pseudomonas aeruginosa in rats. Methods: A total of 36 rats were randomly divided into six groups, including control (A), S. cerevisiae (B), S. cerevisiae enriched with selenium (C), P. aeruginosa infection treated with S. cerevisiae (D), P. aeruginosa infection treated with S. cerevisiae enriched with selenium (E), and P. aeruginosa infection (F). At the end of the treatment period, the blood samples were collected to evaluate hematological parameters, total antioxidant capacity, glutathione concentration, and glutathione peroxidase activity. Results: The concentration and activity of antioxidant agents in group F were significantly decreased compared to those of the control group; however, in groups D and E, the levels of the aforementioned factors showed a significant increase compared to those of the infected group. The number of white blood cells in group F showed a significant increase, compared to that of the control group. In other groups, the observed differences in antioxidant factors and blood parameters were not significant, compared to those reported for the control group. Conclusions: The results showed that the induction of oxidative stress by P. aeruginosa was partially reduced by treatment with yeast and selenium-enriched yeast. Further studies are essential to confirm the aforementioned results.
富硒酿酒酵母抗铜绿假单胞菌感染的研究
背景:当病原体进入机体时,免疫细胞的反应是增加活性氧,从而诱导氧化应激。通过使用抗氧化剂来降低氧化应激水平,增强免疫系统。目的:探讨酿酒酵母菌和富硒酿酒酵母菌对铜绿假单胞菌诱导的氧化应激的抗氧化作用。方法:将36只大鼠随机分为对照组(A)、酿酒葡萄球菌组(B)、富硒酿酒葡萄球菌组(C)、铜绿假单胞菌感染组(D)、富硒酿酒葡萄球菌感染组(E)、铜绿假单胞菌感染组(F) 6组。治疗期结束时,采集大鼠血液,测定其血液学指标、总抗氧化能力、谷胱甘肽浓度、谷胱甘肽过氧化物酶活性。结果:与对照组相比,F组抗氧化剂的浓度和活性显著降低;然而,在D组和E组中,上述因素的水平与感染组相比有显著增加。与对照组相比,F组的白细胞数量明显增加。在其他组中,与对照组相比,观察到的抗氧化因子和血液参数的差异并不显著。结论:经酵母和富硒酵母处理后,铜绿假单胞菌对氧化应激的诱导作用部分减弱。需要进一步的研究来证实上述结果。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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