Lacticaseibacillus rhamnosus CCFM1060 Modulates gut microbiota and intestinal barrier Function: Alcoholic liver disease Mitigation through Nrf2/HO-1 and NF-κB Pathways
Ben Niu , Lijuan Huang , Xu Cheng , Zhangming Pei , Hongchao Wang , Fengwei Tian , Wenwei Lu
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引用次数: 0
Abstract
Long-term and/or excessive ethanol intake can lead to alcoholic liver disease (ALD). Gut dysbiosis contributes to a critical role in the pathogenesis of ALD. Here, we explored the impact of viable and dead Lacticaseibacillus rhamnosus CCFM1060 on the gut microbiota of alcohol-treated mice. The findings indicated that CCFM1060 V and D (viable and dead) administration improved the gut microbiota composition. Specifically, CCFM1060 D restored the abundance of butyric acid-producing bacteria, Alistipes, Lachnospiraceae, and Ruminococcaceae in ethanol-induced mice; CCFM1060 V improved the abundance of g_Dubsiela, g_Bifdobacterium, g_Ruminococcaceae_UCG_014_2, the SCFA-producing bacteria which were decreased in alcoholic hepatitis. Furthermore, the interventions improved the microstructure of the ileum, including the villi and crypts. They reinforced the intestinal barrier by increasing the RNA and protein expression of claudin-1, occludin, and ZO-1 in the colon. Also, they have been shown to enhance the liver’s antioxidant function by suppressing the synthesis of MDA and boosting the concentrations of GSH and SOD through the Nrf2/HO-1 pathway. In addition, interventions can suppress mice’s levels of TNF-α and IL-6, IL-1β in serum, presumably via the TRL4/MyD88/NF-κB pathway. Together, these results suggest that CCFM1060 can modulate the gut microbiota structure, reinforce the intestinal barrier, improve intestinal homeostasis, enhance liver antioxidant capacity, and mitigate inflammation response, eventually protecting the liver from ethanol-induced injury.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.