To decrease the climbing rate of alcoholic liver disease, the protective effect in subacute alcoholic liver injury of newly isolated Lactiplantibacillus pentosus CQZC01 has been investigated. Lactiplantibacillus pentosus CQZC01 (1 × 109 CFU/kgbw) administered orally could keep weight of mice at 30.54 ± 1.15 g; alleviate alcoholic damage on hepatic morphology; decrease the activities of hyaluronidase (147 ± 19 U/L), procollagen III (4.82 ± 0.54 ng/mL), alanine transaminase (10.66 ± 2.32 U/L), and aspartate aminotransferase (15.18 ± 1.98 U/L); enhance the activities of alcohol dehydrogenase (65.15 ± 3.2 U/mgprot), aldehyde dehydrogenase (16.50 ± 0.96 U/mgprot), superoxide dismutase (623 ± 39 U/mgprot), and glutathione (19.54 ± 2.46 µmol/gprot); and decrease liver total cholesterol (3.59 ± 0.50 mmol/gprot) and triglyceride (0.88 ± 0.24 mmol/gprot) (p < 0.05). Moreover, L. pentosus CQZC01 elevated the level of interleukin-10 (IL-10; 807 ± 44 pg/mL) but significantly decreased the levels of IL-1β (29.75 ± 5.27pg/mL), IL-6 (58 ± 8 pg/mL), and tumor necrosis factor-α (TNF-α, 564 ± 13 pg/mL). Liver malondialdehyde was also significantly decreased by treatment with L. pentosus CQZC01 from 3.61 ± 0.14 to 2.03 ± 0.49 nmol/mgprot. The relative expression of C-Jun N-terminal kinase, extracellular regulated protein kinases, and cyclooxygenase-1 was downregulated, and the SOD1, SOD2, peroxisome proliferator-activated receptor-α, glutathione peroxidase, catalase, nuclear factor erythroid-2-related factor 2, heme oxygenase-1 and nicotinamide adenine dinucleotide phosphate were upregulated by L. pentosus CQZC01. The overall protective effect of L. pentosus CQZC01 was comparable to commercial Lactobacillus delbrueckii subsp. Bulgaricus. Lactobacillus pentosus CQZC01 might be a suitable hepatoprotective measure for people who frequently ingest alcoholic drinks. PRACTICAL APPLICATION: L. pentosus CQZC01 can alleviate subacute alcoholic liver injury by raising the antioxidant status and upregulating the antioxidant-related genes.
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http://dx.doi.org/10.1111/1750-3841.16560 | DOI Listing |
Food Chem X
January 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
This study evaluated the effects of zinc protoporphyrin-producing lactic acid bacteria specifically JX11, MDJ8, and Q on nitrite substitution and the quality characteristics of Harbin dry sausage. The redness ( values in the bacteria-inoculated groups were significantly higher than those in the control group ( < 0.05) during fermentation.
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November 2024
Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal- 576104, Karnataka, India.
Hypercholesterolemia is a risk factor of coronary heart disease and cholesterol-lowering probiotics are seen as alternative to drugs for the management of this condition. In the present study, we evaluated the cholesterol-lowering activity of KS6I1 in high-cholesterol diet-induced hypercholesterolemic mice. The mice were fed with high-cholesterol diet (HCD) and were divided into three groups: HCD group, KS6I1 group (fed with HCD + 200 μl of 10 CFU/ml KS6I1), and L.
View Article and Find Full Text PDFPeerJ
January 2025
Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
Lactic acid bacteria (LAB), known for their health benefits, exhibit antimicrobial and antibiofilm properties. This study investigated the cell-free supernatant (CFS) of spp., particularly KR3, against the common foodborne pathogens , and spp.
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November 2024
Department of Food Science, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan.
Essential oils (EOs), regarded as secondary metabolites from plants, possess effective antibacterial properties. This study investigates the antibacterial efficacy of seven citrus EOs against six spoilage bacteria: , , , , , and . The antibacterial activity of these EOs was evaluated using solid- and vapor-phase applications.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Food Biotechnology Department, Instituto de la Grasa (CSIC) Campus Universitario Pablo de Olavide Seville Spain.
The process of biofilm formation during table olive fermentation is crucial to turning this fermented vegetable into a probiotic food. Some phenolic compounds have been described as important quorum-sensing molecules during biofilm development. The present in vitro study examined the effects of three phenolic compounds widely found in table olive fermentations (Oleuropein 0-3000 ppm, Hydroxytyrosol 0-3000 ppm, and Tyrosol 0-300 ppm) on the development of single biofilm by diverse microorganisms isolated from table olives ( 13B4, Lp119, and LPG1; Lp15 and LAB23; and yeasts Y12, Y13, and Y18).
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