Protective effects and antioxidant mechanisms of lactobacillus combined with carnosine on the stomach and small intestine

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106687

Jian Qin , Ziyi Luo , Xu Yang , Yunqing Zhang , Huiying Li , Conghui Wang , Zhiqiang Zou , Yue Ma , Jing Ma , Daoyou Yue , Dipeng Zhao , Sen Qin , Rong Du

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Abstract

Oxidative stress is intricately related to gastrointestinal diseases. Although both lactobacillus (LAB) and carnosine (CAR) contribute to combating oxidative stress and attenuating gastrointestinal disorders, little is known about the effects and mechanisms of their combined treatment. Here, we report the protective effects of LAB and/or CAR on the gastrointestinal tissues in normal or dexamethasone (Dex)-induced stress mice. The combination of LAB and CAR protected the structures of stomach and small intestine, alleviating the Dex-induced tissue damages. Additionally, this combined treatment increased the activity of antioxidant enzymes and up-regulated the expression of antioxidant genes in the Nrf2 signaling pathway in stress mice. Our study sheds light on the synergetic and complementary roles of LAB and CAR in maintaining the structural and functional integrity of stomach and small intestine, offering clues for understanding the regulation of antioxidant enzyme genes through the Nrf2 pathway as a potential mechanism.

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氧化应激与胃肠道疾病密切相关。虽然乳酸菌（LAB）和肌肽（CAR）都有助于对抗氧化应激和减轻胃肠道疾病，但人们对它们联合治疗的效果和机制知之甚少。在此，我们报告了 LAB 和/或 CAR 对正常或地塞米松（Dex）诱导的应激小鼠胃肠道组织的保护作用。LAB 和 CAR 的联合治疗保护了胃和小肠的结构，减轻了地塞米松引起的组织损伤。此外，这种联合疗法还提高了应激小鼠体内抗氧化酶的活性，并上调了Nrf2信号通路中抗氧化基因的表达。我们的研究揭示了LAB和CAR在维持胃和小肠的结构和功能完整性方面的协同和互补作用，为了解通过Nrf2途径调控抗氧化酶基因的潜在机制提供了线索。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.

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propylene oxide

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2.5 % glutaraldehyde