Protective Effects of Lactobacillus plantarum C181 Isolated from Shanxi Aged Vinegar on Ethanol-induced Liver Injury in Mice

被引：0
|
作者：
Xu N. [1 ]
Sun J. [1 ]
Chen X. [1 ]
Wang J. [1 ]
Jia R. [1 ]
Zhang H. [1 ]
Wang R. [1 ]
机构：
[1] Food Science and Engineering College, Shanxi Agricultural University, Taigu
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 02期
关键词：
Ethanol-induced liver injury; Lactobacillus plantarum;
D O I：
10.16429/j.1009-7848.2021.02.015
中图分类号：
学科分类号：
摘要：
The protective effects of L. plantarum C181 against chronic alcohol-induced liver injury in mice were investigated. Oral administration of L. plantarum C181 significantly decreased the levels of liver triglyceride and free fatty acid, also, serum alanine transaminase(ALT) and aspartate aminotransferase(AST) were decreased in chronic alcohol-challenged mice. L. plantarum C181 was also found to suppress the content of malondialdehyde (MDA) and enhance the activity of superoxide dismutase (SOD) and glutathion reductase (GSH) in liver, which are well-correlated with the upregulation of hepatic nuclear factor erythroid 2-related factor (Nrf-2) and downregulation of (NF-κB) mRNA. Moreover, L. plantarum C181 significantly decreased levels of TNF-α, IL-6 and IFN-γ and increased levels of IL-10 in liver. Additionally, Effect of L. plantarum C181 on intestinal floras and ZO-1, Occludin and Claudin mRNA were studied. These results furtherly demonstrate that L. plantarum C181 could efficiently protects against alcoholic chronic liver injury through recovery of intestinal flora balance and intestinal barrier function. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：121 / 127
页数：6
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