The Ameliorative Effects of Probiotics on the Sperm Quality and Testicular Structure After Ischemia/Reperfusion Injury Following Testicular Torsion/Detorsion

Abstract

Oxidative stress is a critical contributor to the pathophysiology of ischemia/reperfusion (I/R) injury associated with testicular torsion (TT) and detorsion (D) (TT/D). This study examines the antioxidative properties of the probiotics Lactobacillus (L.) reuteri and Lactobacillus (L.) rhamnosus in ameliorating TT/D-induced oxidative and histological damage. Male Sprague–Dawley rats (n = 6 per group) were allocated into five experimental groups: a sham-operated group, a torsion/detorsion (T/D) group, and three T/D groups treated with L. reuteri (T/D+LRe), L. rhamnosus (T/D+LRm), or a combination of both (T/D+LRe+LRm). TT was induced by rotating the right testis 720° clockwise for 2 h, followed by 60 days of reperfusion. The testis was then excised for further analysis. The evaluated parameters included sperm quality, hormone levels (FSH, LH, and testosterone), as well as levels of malondialdehyde (MDA) and glutathione (GSH). Additionally, the activities of myeloperoxidase (MPO) catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD), as well as histological changes, were assessed. The findings demonstrated that TT/D significantly increased the FSH and LH levels, reduced sperm quality and testosterone levels, elevated MDA levels, and enhanced MPO activity. Additionally, TT/D reduced the GSH levels and the activities of GPx, CAT, and SOD. Probiotic treatment, particularly with L. rhamnosus, significantly increased testicular GSH levels and the activities of antioxidant enzymes GPx and CAT while reducing MDA levels and MPO activity. Histopathological analysis revealed severe testicular damage, including reductions in spermatogenic, sertoli, and Leydig cells following TT/D, mitigated by L. rhamnosus. These results suggest that probiotics, especially L. rhamnosus, may protect against I/R injury in a rat model of testicular T/D, likely due to their antioxidant properties.