Abstract
Lactobacillus fermentum CQPC08 (LF-CQPC08) is a newly discovered strain of bacteria isolated and identified from traditional pickled vegetables in Sichuan, China. We used 4-nitroquinoline 1-oxide to establish an experimental tongue cancer mouse model to evaluate the preventive effect of LF-CQPC08 on tongue cancer in vivo. Lactobacillus delbruechii subsp. bulgaricus, is a common commercial strain and is used as a positive control to compare the effect with LF-CQPC08. The preventive strength and mechanism of LF-CQPC08 on tongue cancer were determined by measuring the biochemical indicators in mouse serum and tissues. Our results showed LF-CQPC08 inhibits the decline of splenic index, thymus index, percentage of phagocytic macrophages, and phagocytic index effectively. LF-CQPC08 also increased levels of mouse serum granulocyte-colony stimulating factor (G-CSF), granulocyte-macrophage-CSF (GM-CSF), immunoglobulin (Ig)G, IgM levels of serum interleukin (IL)-4, IL-12, tumor necrosis factor-alpha, and interferon-gamma levels, thereby inhibiting the decline in immunity caused by tongue cancer. It also increased the activity levels of superoxide dismutase and glutathione peroxidase and decreased the levels of malondialdehyde in the tissues of the tongue cancer mouse model, thereby suppressing the oxidative stress damage in the tissue caused by tongue cancer. Through quantitative PCR, LF-CQPC08 upregulated the mRNA expression of nuclear factor-erythroid 2 related factor 2 (Nrf2), heme oxygenase-1 (HO-1), glutathione-S-transferases-π (GST-π), and Bcl-2-associated X protein (Bax), and downregulated the mRNA expression of p53, p63, p73, phosphatase and tensin homolog (PTEN), B-cell lymphoma 2 (Bcl-2) and B-cell lymphoma-extra large (Bcl-xL) in the tongue tissues of the tongue cancer mouse. These results indicated that LF-CQPC08 reduced the influence of tongue cancer on the immune system and oxidative balance and improved the immunity and enhanced antioxidant capacity of the mouse model, thereby preventing tongue cancer. LF-CQPC08 could be used as a microbial resource with a preventive effect on tongue cancer.
Highlights
Fermentation has been used to prolong the storage life of vegetables in many cultures, includingChina
This study evaluated the inhibitory effects of the newly discovered, lactic acid bacteria LF-CQPC08 on tongue cancer mouse model and explored the mechanism underlying the action of LF-CQPC08 on 4-nitroquinoline 1-oxide (4NQO)-induced tongue cancer through immunomodulation
A band approximately 1500 bp long was observed in the lane of the bacterial strain, which was consistent with the anticipated size of the amplified fragment
Summary
Fermentation has been used to prolong the storage life of vegetables in many cultures, includingChina. Sichuan-style pickled vegetables are as famous as French cornichons and German sauerkraut [1]. Sichuan-style pickling relies mainly on the fermentation of lactic acid bacteria to produce high concentrations of lactic acid instead of on the osmotic pressure of salt to inhibit putrefying microorganisms. Low-concentration saline is used to preserve fresh vegetables for Sichuan-style pickling. This is followed by fermentation by lactic acid bacteria. Long as the product is in an airtight environment and the lactic acid reaches a certain concentration, long-term preservation and flavorful taste can be achieved [2]. Because Sichuan-style pickling involves reusing the salt solution, long-term and repeated fermentation produces a complex microbial system containing abundant bacterial flora, including such known species as Lactobacillus brevis, L. plantarum, ethanol-resistant
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