Abstract
Chinese pickled cabbage is a traditional fermented food that contains abundant microbes produced during the process of fermentation. In this work, an in vivo animal study was conducted to investigate the effects of a newly isolated lactic acid bacterium (Lactobacillus plantarum CQPC11, LP-CQPC11) on d-galactose-induced oxidation and aging in mice. Analysis of the serum and tissue samples of these mice using molecular biology approaches showed that LP-CQPC11 suppressed the decrease in thymus, brain, heart, liver, spleen, and kidney indices caused by oxidation and aging. Furthermore, LP-CQPC11 increased the levels of SOD (superoxide dismutase), GSH-Px (glutathione peroxidase), and GSH (glutathione), whereas it reduced the levels of NO (nitric oxide) and MDA (malondialdehyde) in the serum, liver, and spleen of oxidation and aging mouse models. Pathological observation indicated that LP-CQPC11 alleviated the damage caused by oxidation and aging on the liver and spleen of mice. qPCR analysis indicated that LP-CQPC11 effectively upregulated the expression of nNOS (neuronal nitric oxide synthase), eNOS (endothelial nitric oxide synthase), Cu/Zn-SOD (cuprozinc-superoxide dismutase), Mn-SOD (manganese superoxide dismutase), CAT (catalase), HO-1 (heme oxygenase-1), Nrf2 (nuclear factor-erythroid 2 related factor 2), γ-GCS (γ-glutamylcysteine synthetase), and NQO1 (NAD(P)H dehydrogenase [quinone] 1), but downregulated the expression of iNOS (inducible nitric oxide synthase) in the mouse liver and spleen. Western blot analysis showed that LP-CQPC11 effectively upregulated SOD1 (Cu/Zn-SOD), SOD2 (Mn-SOD), CAT, GSH1 (c-glutamylcysteine synthetase), and GSH2 (glutathione synthetase) protein expression in mouse liver and spleen tissues. These findings suggest that LP-CQPC11 can effectively prevent d-galactose-induced oxidation and aging in mice, and the effect is even better than that of the commonly used Lactobacillus delbruechii subsp. bulgaricus (LDSB) and vitamin C in the industry. Thus, LP-CQPC11 may be potentially employed as a probiotic strain.
Highlights
Chinese Sichuan pickled cabbages are made from fresh vegetables with salt, seasoning, and water through anaerobic fermentation by the naturally occurring flora on the surface of the vegetables.Fermentation occurs in unglazed clay jars that are sealed by cold boiled water [1]
Previous studies have shown that lactic acid bacteria can decompose and neutralize harmful chemicals in the intestines, clean the intestines, prevent constipation, and suppress cell senescence, slowing aging [45]
The novel LP-CQPC11 that was identified in this study showed good anti-aging effects in the mouse model of oxidation-induced aging
Summary
Chinese Sichuan pickled cabbages are made from fresh vegetables with salt, seasoning, and water through anaerobic fermentation by the naturally occurring flora on the surface of the vegetables.Fermentation occurs in unglazed clay jars that are sealed by cold boiled water [1]. During the middle and late stages of fermentation, acid-resistant and non-gas-producing lactic acid bacteria L. plantarum and L. brevis gradually become the predominant flora in the pickled cabbages [6]. These lactic acid bacteria utilize the soluble nutrients such as sugars and nitrogenous substances in the brine to produce acidic substances as well as other flavor substances, giving Sichuan pickled cabbages a unique flavor [7]. These lactic acid bacteria are crucial to the quality and flavor of Sichuan pickled cabbages, but are probiotics that can help maintain human health
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