Limosilactobacillus fermentum XY18 Relieves CCl4-Induced Acute Liver Injury in Mice by Antioxidant and Anti-Inflammatory

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Ranran Wang, Liping Yang, Aijuan Xie, Ruokun Yi, Yongpeng He, Xin Zhao, Zhaofeng Tian
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引用次数: 0

Abstract

This study investigated whether Limosilactobacillus fermentum XY18 (LF-XY18) prevents carbon tetrachloride (CCl4)-induced mice acute liver injury (ALI) by alleviating oxidative stress and inflammation. LF-XY18 reduced liver weight, improved injury indices, and alleviated histological abnormalities in mice. LF-XY18 significantly reduced serum alanine triglycerides (TG), aspartate aminotransferase (AST), total cholesterol (TC), and aminotransferase (ALT) levels and reduced the myeloperoxidase (MPO) and malondialdehyde (MDA) concentrations in both serum and liver tissues, while increasing glutathione (GSH) and superoxide dismutase (SOD) levels in these compartments. Moreover, LF-XY18 activated the nuclear factor-erythroid-2-related-factor-2 (Nrf2) antioxidant pathway, upregulating heme oxygenase-1 (HO-1), copper-zinc superoxide dismutase (Cu/Zn-SOD), manganese-superoxide dismutase (Mn-SOD), and glutathione peroxidase (GSH-Px). Simultaneously, LF-XY18 modulated the nuclear factor κ-light-chain-enhancer of activated B cells (NF-κB)-mediated inflammatory responses, restoring the NF-κB, B-cell inhibitor-α (IκB-α), neuronal nitric oxide synthase (nNOS), endothelial NOS (eNOS), inducible NOS (iNOS), and cyclooxygenase-2 (COX-2) expressions. LF-XY18 dose-dependently ameliorated CCl4-induced ALI through oxidative stress and inflammation suppression, demonstrating probiotic properties suitable for development as hepatoprotective dietary supplements.

发酵乳酸杆菌XY18对ccl4诱导的小鼠急性肝损伤具有抗氧化和抗炎作用
本研究探讨发酵limmosilactobacillus fermentum XY18 (LF-XY18)是否通过减轻氧化应激和炎症来预防四氯化碳(CCl4)诱导的小鼠急性肝损伤(ALI)。LF-XY18减轻小鼠肝脏重量,改善损伤指标,减轻组织学异常。ldl - xy18显著降低血清丙氨酸甘油三酯(TG)、天冬氨酸转氨酶(AST)、总胆固醇(TC)和转氨酶(ALT)水平,降低血清和肝组织中髓过氧化物酶(MPO)和丙二醛(MDA)浓度,同时增加这些区室中谷胱甘肽(GSH)和超氧化物歧化酶(SOD)水平。此外,LF-XY18激活核因子-红细胞-2相关因子-2 (Nrf2)抗氧化途径,上调血红素氧化酶-1 (HO-1)、铜-锌超氧化物歧化酶(Cu/Zn-SOD)、锰-超氧化物歧化酶(Mn-SOD)和谷胱甘肽过氧化物酶(GSH-Px)。同时,LF-XY18调节活化B细胞核因子κ-轻链增强子(NF-κB)介导的炎症反应,恢复NF-κB、B细胞抑制剂-α (i -κB -α)、神经元型一氧化氮合酶(nNOS)、内皮型一氧化氮合酶(eNOS)、诱导型一氧化氮合酶(iNOS)和环氧化酶-2 (COX-2)的表达。LF-XY18通过氧化应激和炎症抑制,剂量依赖性地改善了ccl4诱导的ALI,显示出益生菌特性,适合作为肝保护膳食补充剂发展。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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