Lactobacillus fermentum MCC2760 Attenuates Heated Oil-Induced Brain Oxidative Stress and Inflammation via Modulation of NRF2 and NF-kB in Rats

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-11-03 DOI:10.1002/mnfr.202400656

Vyshali Ramesh Keremane, Manasa Hassan Yashwanthkumar, Vinayak Uppin, Prakash Halami, Ramaprasad Ravichandra Talahalli

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引用次数: 0

Abstract

Scope

Reusing deep-fried oil is a common practice to cut costs, and their consumption may affect brain function. Hence, the study investigates the modulatory potential of Lactobacillus fermentum MCC2760 (LF) on heated oil-induced brain oxidative stress (OS) and inflammation that may have a bearing on cognition in experimental rats.

Methods and results

Female Wistar rats are fed with diets containing native sunflower oil (N-SFO), native canola oil (N-CNO), heated sunflower oil (H-SFO), heated canola oil (H-CNO), heated sunflower oil with probiotic (H-SFO + LF), or heated canola oil with probiotic (H-CNO + LF} for 60 days. Compared to respective controls, heated oils significantly (p < 0.05) increased OS by decreasing antioxidant defense enzymes and nuclear factor erythroid 2-related factor 2 (NRF2) activity. Further, heated oil elevates brain expression of cytosolic phospholipase A2 (cPLA₂), cyclooxygenase-2 (COX-2), prostaglandin-E receptor 4 (EP-4), intercellular adhesion molecule 1 (ICAM-1), nitric oxide synthase 2 (NOS-2), followed by an increased production of proinflammatory eicosanoids (prostaglandin E2 [PGE₂] and leukotriene B4 [LTB₄]) and cytokines (tumor necrosis factor-α [TNF-α], monocyte chemoattractant protein-1 [MCP-1], interleukin-1β [IL-1β], and interleukin-6 [IL-6]). The increased nuclear translocation of nuclear factor kappa beta (NF-kB) in heated oil-fed groups’ brains corroborates the heightened inflammatory response. Heated oils decrease neurotrophins and neuron development markers. However, administration of LF abrogates the heated oil-induced alterations significantly (p < 0.05).

Conclusions

The present study is novel in demonstrating the protective role of probiotic LF against heated-oil-induced brain OS and inflammation in rats.

Abstract Image

查看原文本刊更多论文

乳酸菌发酵体 MCC2760 通过调节 NRF2 和 NF-kB 减轻加热油诱导的大鼠脑氧化应激和炎症反应

范围为降低成本，重复使用炸油是一种常见做法，而食用炸油可能会影响大脑功能。因此，本研究调查了乳酸杆菌发酵体 MCC2760（LF）对加热油引起的脑氧化应激（OS）和炎症的调节潜力，这可能会对实验鼠的认知能力产生影响：用含有原生葵花籽油（N-SFO）、原生菜籽油（N-CNO）、加热葵花籽油（H-SFO）、加热菜籽油（H-CNO）、加热葵花籽油加益生菌（H-SFO + LF）或加热菜籽油加益生菌（H-CNO + LF）的食物喂养雌性 Wistar 大鼠 60 天。与各自的对照组相比，加热的油明显（p 2）增加了环氧化酶-2（COX-2）、前列腺素-E 受体 4（EP-4）、细胞间粘附分子 1（ICAM-1）、一氧化氮合酶 2（NOS-2）、随后，促炎性二十烷酸（前列腺素 E2 [PGE2]和白三烯 B4 [LTB4]）和细胞因子（肿瘤坏死因子-α [TNF-α]、单核细胞趋化蛋白-1 [MCP-1]、白细胞介素-1β [IL-1β]和白细胞介素-6 [IL-6]）的产生增加。在加热油喂养组的大脑中，核因子卡巴-β（NF-kB）的核转位增加，这证实了炎症反应的加剧。加热油会减少神经营养素和神经元发育标记物。然而，施用低密度脂蛋白能显著缓解加热油引起的改变（p 结论）：本研究新颖地证明了益生菌 LF 对加热油引起的大鼠脑 OS 和炎症具有保护作用。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.