The ameliorative effects of probiotic‐fermented soymilk on acute alcoholic liver injury

Abstract

In this study, the conditions for processing fermented soymilk (FSM) with mixed strains of Lactobacillus rhamnosus B10, L. bulgaricus, and Streptococcus thermophilus (2:1:2, v/v/v) were optimized by orthogonal test. Our results showed that the recommended optimum fermentation conditions were solid-to-liquid ratio of 1:8 (w/v), inoculum size of 5% (v/v), fermentation time of 5 hr, and sucrose addition of 8% (w/v). The FSM with favourable flavor was given to male C57BL/6N mice that were fed with Lieber-DeCali liquid diet to study the hepatoprotective effect of FSM. After 5 days, FSM involved in significantly reducing the concentrations of liver enzymes and proinflammatory factors including ALT, AST, LDH, LPS, and TNF-α in serum. Furthermore, FSM also inhibited liver steatosis and hepatic reactive oxygen species formation, which decreased the levels of FFA, TG, and TC in acute alcohol-induced mice effectively. Practical applications Soymilk as a convenient and traditional food has health-promoting effects, which arouses peopleʹs strong interest in obtaining multifarious soymilk products. It is worth noting that the mixed strains on fermented soymilk (FSM) can improve the beany flavor, which promotes to be widely accepted as a substitute for milk in worldwide gradually. The present study optimized the fermentation conditions of FSM which relieved acute alcoholic liver injury by decreasing the levels of liver enzymes and proinflammatory factors. This functional and nutritional FSM can promote the application of soybeans as agricultural product, and provide an original strategy for alleviating acute alcoholic liver injury.