Protective Mechanism of Lactobacillus plantarum KFY02 Preventing CCl₄-Induced Liver Injury by Transforming Geniposide into Genipin to Boost Antioxidant Defence | Chapter 5 | Molecular Mechanisms and Signaling Pathways of the Anti-inflammatory Effects of Functional Foods

 

Lactobacillus plantarum belongs to the genus Lactobacillus and is a lactic acid bacterium commonly found in the fermented products of milk, meat, and many vegetables. It can pass through the stomach and colonise the intestine to play a beneficial role. L. plantarum has a wide range of applications in various diseases, but there are few reports on its role in liver injury and as an antioxidant. This study investigated the mechanism by which Lactobacillus plantarum KFY02 (KFY02) alleviates CCl₄-induced liver injury in mice, focusing on its role in enhancing systemic antioxidant capacity through the bioconversion of geniposide to genipin. Experimental results confirmed that KFY02 partially converts geniposide into genipin in vitro. In the mouse model of liver injury, both KFY02 and geniposide significantly reduced the liver index and decreased serum levels of AST, ALT, TG, MDA, and the pro-inflammatory cytokines IL-6, IL-12, TNF-α, and IFN-γ, while up-regulating the activity of antioxidant enzymes SOD and GSH-Px. At the molecular level, KFY02 and geniposide up-regulated the mRNA and protein expression of Mn-SOD, Cu/Zn-SOD, CAT, GSH-Px, and IκB-α, and down-regulated the expression of COX-2, iNOS, and NF-κB in liver tissues. In summary, L. plantarum KFY02 mitigates CCl₄-induced hepatic damage by potentiating the body's antioxidant defences, an effect mediated through the microbial conversion of geniposide to its more active form, genipin.

 

Author(s) Details

Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, PR China and Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do 13488, Republic of Korea.

 

Hong Wang
Department of Cardiothoracic Surgery, First Affiliated Hospital of Chengdu Medical College, Chengdu 610500, PR China.

 

Fang Tan
Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.

 

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

 

Wenfeng Li
School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, PR China.

 

Xingyao Long

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

 

Jianfei Mu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, PR China.

 

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

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH5