Protective Effects of Lactobacillus fermentum CQPC08 against 4-Nitroquinoline-1-Oxide–Induced Tongue Cancer in Mice | Chapter 8 | Molecular Mechanisms and Signaling Pathways of the Anti-inflammatory Effects of Functional Foods

 

Tongue cancer is a malignant tumour originating in the anterior part of the tongue and is one of the most common malignant tumours in the oral and maxillofacial region. Lactic acid bacteria (LAB) have been of great importance in preserving vegetables, since the fermentation process results in lactic acid production, leading to a decrease in pH, which makes the environment unsuitable for the growth of microorganisms and pathogens that cause spoilage. This study investigated the in vivo chemopreventive efficacy and mechanistic actions of Lactobacillus fermentum CQPC08 (LF-CQPC08), a novel strain isolated from traditional Sichuan pickled vegetables, against experimental tongue cancer. A mouse model of tongue carcinogenesis was established using the carcinogen 4-nitroquinoline 1-oxide (4-NQO), with the commercial strain Lactobacillus delbrueckii subsp. bulgaricus serving as a comparative positive control. Biochemical analyses of serum and tissue samples revealed that LF-CQPC08 administration significantly mitigated the tumour-associated decline in systemic immunity. This was evidenced by the attenuation of reduced splenic and thymic indices, enhanced macrophage phagocytic function, and elevated serum levels of immunomodulatory factors, including granulocyte colony-stimulating factor (G-CSF), granulocyte-macrophage colony-stimulating factor (GM-CSF), immunoglobulins (IgG, IgM), interleukin (IL)-4, IL-12, tumour necrosis factor-alpha (TNF-α), and interferon-gamma (IFN-γ). Furthermore, LF-CQPC08 treatment ameliorated oxidative stress in tongue tissues, as indicated by increased activities of the antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), coupled with a decrease in malondialdehyde (MDA) levels. At the molecular level, quantitative PCR analysis demonstrated that LF-CQPC08 upregulated the mRNA expression of cytoprotective and pro-apoptotic genes—nuclear factor erythroid 2–related factor 2 (Nrf2), heme oxygenase-1 (HO-1), glutathione S-transferase pi (GST-π), and Bcl-2-associated X protein (Bax). Conversely, it downregulated the expression of tumour-associated genes p53, p63, p73, phosphatase and tensin homolog (PTEN), and the anti-apoptotic genes B-cell lymphoma 2 (Bcl-2) and B-cell lymphoma-extra large (Bcl-xL). Collectively, these findings suggest that LF-CQPC08 attenuates 4-NQO–associated pathological and molecular changes in a mouse model, potentially via immunomodulatory, redox, and apoptosis-related pathways. Further studies (including validation of tumour endpoints and human studies) are required to assess translational relevance.

 

 

Author(s) Details

Bihui Liu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.

 

Jing Zhang
Environment and Quality Inspection College, Chongqing Chemical Industry Vocational College, Chongqing 401228, China.

 

Ruokun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Xianrong Zhou
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Food Science, Southwest University, Chongqing 400715, China.

 

Xingyao Long
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Science and Biotechnology, Cha University, Gyeongghi-do, Seongnam 13488, Korea.

 

Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Science and Biotechnology, Cha University, Gyeongghi-do, Seongnam 13488, Korea.

 

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH8