Abstract
Lactobacillus plantarum ZS62 is a newly isolated strain from naturally fermented yogurt that might offer some beneficial effects in the setting of alcohol-induced subacute liver injury. The liver-protective effect of L. plantarum ZS62 was investigated by gavage feeding of mice with this Lactobacillus strain (1 × 109 CFU/kg BW) before alcohol administration daily for 7 days. We then compared hepatic morphology, liver function indexes, liver lipid levels, inflammation, oxidative stress levels, and mRNA expression of oxidative metabolism- and inflammation-related genes in mice that had been pretreated with Lactobacillus plantarum versus control mice that had not been pretreated. Our results showed that L. plantarum ZS62 attenuated alcohol-induced weight loss; prevented morphological changes in hepatocytes; reduced markers of liver damage including aspartate aminotransaminase (AST), alanine aminotransaminase (ALT), hyaluronidase (HAase), precollagen III (PC III), and inflammatory cytokines; and enhanced the antioxidative status. L. plantarum ZS62 also significantly downregulated inflammation-related genes and upregulated lipid- and oxidative-metabolism genes. Thus, Lactobacillus plantarum pretreatment appears to confer hepatic protection by reducing inflammation and enhancing antioxidative capacity. The protective effect of L. plantarum ZS62 was even better than that of a commonly used commercial lactic acid bacteria (Lactobacillus delbrueckii subsp. Bulgaricus). The L. plantarum ZS62 might be a potentially beneficial prophylactic treatment for people who frequently drink alcoholic beverages.
Highlights
Lactobacillus plantarum is one of the lactic acid bacteria (LAB) that can be isolated from plant-based foods and naturally fermented foods
L. plantarum ZS62 was isolated from naturally fermented yogurt in Zhaosu, Xinjiang, China, identified in NCBI based on the Basic Local Alignment Search Tool (BLAST), and preserved in the China General Microbiological Culture Collection Center (CGMCC, No 18228)
The bodyweight of the control group increased from 31:75 ± 1:29 g to 35:47 ± 1:34 g (Figure 2(a)), while that of the model significantly decreased from 32:13 ± 1:59 g to 23:62 ± 1:09 g (p < 0:05)
Summary
Lactobacillus plantarum is one of the lactic acid bacteria (LAB) that can be isolated from plant-based foods and naturally fermented foods It has been widely used in the food industry, as well as in the manufacturing of health products. The development/progression of ALD is affected by dose, drinking patterns, duration, and so forth, among which the total amount of ingested alcohol is the most important factor [13]. Another important factor, binge drinking pattern, raises the risk of ALD, as well as the all-cause mortality [14]. Enzymes involved in the metabolism of alcohol, including alcohol dehydrogenase and acetaldehyde dehydrogenase, are associated with the development of ALD
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