Abstract
Yak yogurt is mainly produced in Qinghai-Tibet Plateau. It is a kind of naturally fermented dairy product. It contains abundant microorganisms. Lactobacillus fermentum (LF) HFY03 is a lactic acid bacteria derived from it. Our main research content is to study the influence of LF-HFY03 on the antifatigue and antioxidation ability of running exhausted mice. We gave different doses of LF-HFY03 to mice by gavage for 4 weeks. We selected vitamin C as the positive control group, mainly to study the relationship between antioxidant capacity and fatigue resistance and LF-HFY03 in mice with running exhaustion. The results showed that LF-HFY03 and vitamin C could significantly improve the running time of mice. And with the increase in LF-HFY03 concentration, the exhaustion time of mice was also extended. LF-HFY03 can reduce the content of urea nitrogen and lactic acid and also can increase the content of free fatty acids and liver glycogen. The levels of alanine aminotransferase, serum creatine kinase, and aspartate aminotransferase in mice decreased gradually as the antioxidant peptide level of walnut albumin increased. LF-HFY03 can reduce malondialdehyde (MDA) levels in a quantification-dependent manner and can also increase catalase (CAT) and superoxide dismutase (SOD) levels. LF-HFY03 can also increase the expressions of CAT mRNA, Cu/Zn-SOD, and Mn-SOD in the liver of mice. At the same time, LF-HFY03 can also increase the expression of protein of threonine transporter 1 (AST1)/alanine/cysteine/serine, mRNA, nNOS, and eNOS. At the same time, the solution could reduce the expression of TNF-α, syncytin-1, and inducible nitric oxide synthase (iNOS). The results showed that LF-HFY03 has a high development and application prospect as an antifatigue probiotic nutritional supplement.
Highlights
Due to its unique geographical environment, the QinghaiTibet Plateau has formed a dietary habitat, which is different from those in other regions
Lactic acid bacteria were found to be the main microorganism in yak yogurt fermented in Qinghai-Tibet Plateau, and most of them were new strains that were different from the known lactic acid bacteria [2]
On analyzing the running exhaustion time of each group of mice (Figure 1), the different doses of Lactobacillus fermentum (LF)-HFY03 solution and vitamin C were used for intragastric treatment of mice, lasting for 4 weeks
Summary
Due to its unique geographical environment, the QinghaiTibet Plateau has formed a dietary habitat, which is different from those in other regions. The yogurt produced by yak milk naturally fermented by local herdsmen contains rich microorganisms [1]. Lactic acid bacteria were found to be the main microorganism in yak yogurt fermented in Qinghai-Tibet Plateau, and most of them were new strains that were different from the known lactic acid bacteria [2]. They had strong resistance toward gastric acid and bile salt [3]. The study showed that Lactobacillus in yak yogurt. It can be seen that yak yogurt has the potential to be used as microbial preparation and nutritional supplement, which needs to be further developed and utilized
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
