Abstract
Yogurt from Xinjiang, China, is a traditional Chinese fermented food rich in beneficial microorganisms, such as Lactobacillus plantarum KSFY06. In this study, the effect of KSFY06 on oxidative aging was investigated using live animal experiments. Molecular biological methods were used to analyze the serum and tissues of mice with oxidative aging induced by d‐galactose, which showed that KSFY06 can inhibit the decline of heart, liver, spleen, and kidney caused by aging. The KSFY06 strain increased the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px), catalase (CAT), and glutathione (GSH) in serum and liver of aging mice, while the content of malondialdehyde (MDA) is reduced. Pathological observation showed that KSFY06 alleviated damage to the liver, spleen, and skin of oxidative aging mice. qPCR showed that, at high dose (2 × 109 cfu/kg per day), KSFY06 upregulates copper/zinc superoxide dismutase (SOD1), manganese superoxide dismutase (SOD2), endothelial nitric oxide synthase (eNOS), neuronal nitric oxide synthase (nNOS), catalase (CAT) mRNA expression, and its downstream inducible nitric oxide synthase (iNOS) mRNA expression in liver and spleen tissues induced by d‐gal. To a certain extent, these findings indicate that L. plantarum KSFY06 is able to protect against oxidative stress in the d‐gal‐induced aging model. In conclusion, L. plantarum KSFY06 may provide a potential research value in the prevention or alleviation of related diseases caused by oxidative stress.
Highlights
Xinjiang is located in the northwest border of China
Lactic acid bacteria have special physiological functions through organic acids, special enzymes, acid bacteria, and other substances produced by fermentation
Lactic acid bacteria strains isolated from fermented foods may have antioxidant activity (Kenfack et al, 2018; Leite et al, 2015; Tang, Xing, Li, Wang, & Wang, 2017)
Summary
Xinjiang is located in the northwest border of China. Animal husbandry is one of the most distinctive traditional basic industries in Xinjiang. Lactic acid bacteria (LAB) are the most commonly used microorganisms in fermented foods (Chen et al, 2018, 2017). Probiotics are more and more accepted because they can stimulate the host immune system, reduce the risk of cancer, and resist hypertension, antioxidant, cholesterol, and other functions by preventing nosocomial microbial infection (Abushelaibi, Al-Mahadin, El-Tarabily, Shah, & Ayyash, 2017; Li et al, 2012; Linares, Martín, Ladero, Alvarez, & Fernández, 2011). Accumulated galactitol leads to metabolic disorders in cells, producing reactive oxygen species (ROS), which induces aging (Ho, Liu, & Wu, 2003; Zhao et al, 2017). D-galactose-induced oxidative stress is often prevented by probiotics such as Lactobacillus and Bifidobacterium. A new strain of LAB was isolated from yogurt from Xinjiang, China, and named Lactobacillus plantarum KSFY06. The inhibition of KSFY06 on experimental oxidative senescence was observed by analyzing the serum and tissues of mice, which laid a theoretical foundation for further research on human and industrial development
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