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

Antioxidant and Immunomodulatory Effects of Lactobacillus plantarum ZS62 in a Mouse Model of Colitis | Chapter 4 | Molecular Mechanisms and Signaling Pathways of the Anti-inflammatory Effects of Functional Foods

 

Lactobacillus plantarum belongs to the genus Lactobacillus, which is the largest genus of lactic acid bacteria. Previous research revealed that L. plantarum  ZS62 has a protective effect on the stomach, and the stomach and intestine are often considered to be two inseparable organs that ensure the normal function of the gut. In this study, a dextran sulfate sodium (DSS)-induced inflammatory bowel disease (IBD) mouse model was established to investigate the preventive effect of Lactobacillus plantarum ZS62 against IBD, with a focus on its modulatory roles in oxidative stress and immune responses. The alleviative effect of this strain on IBD was evaluated by assessing colon length, histopathological alterations, serum antioxidant capacity, inflammatory cytokine levels, as well as mRNA and protein expression of relevant genes in colon tissues. The results demonstrated that L. plantarum ZS62 significantly alleviated colon shortening and reduced histological damage in IBD mice. It downregulated serum levels of malondialdehyde (MDA), myeloperoxidase (MPO), interleukin-1β (IL-1β), IL-6, IL-12, tumour necrosis factor-α (TNF-α), and interferon-γ (IFN-γ), and decreased the relative mRNA and protein expression of IL-1β, IL-12, TNF-α, cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and nuclear factor-κB p65 (NF-κB p65) in colon tissues. Conversely, L. plantarum ZS62 upregulated serum levels of catalase (CAT), total superoxide dismutase (T-SOD), and IL-10, and enhanced the expression of copper/zinc superoxide dismutase (Cu/Zn SOD), manganese superoxide dismutase (Mn SOD), glutathione peroxidase (GSH-Px), CAT, IL-10, and inhibitor of κB-α (IκB-α) at both transcriptional and protein levels in the colon. In summary, Lactobacillus plantarum ZS62 exerted a notable preventive effect against DSS-induced IBD by modulating oxidative stress and inflammatory pathways, highlighting its potential as a probiotic candidate for intestinal health management.

 

 

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, China and Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do 13488, Republic of Korea.

 

Yujing Ning
Anorectal Department of Traditional Chinese Medicine, People’s Hospital of Chongqing Banan District, Chongqing 401320, China.

 

Jing Hu
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, China.

 

Zhiying Wang
School of Pharmacy, Heilongjiang University of Traditional Chinese Medicine, Harbin, 150040 Heilongjiang, China.

 

Xiufeng Chen
Gastrointestinal Cancer Center, Chongqing University Cancer Hospital, Chongqing 400044, 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, China.

 

Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH4

Antagonistic Efficacy of Lactic Acid Bacteria against the Human and Fish-borne Microbiota of Fresh Indian Mackerel Fish Chunks | Chapter 9 | Current Strategies in Biotechnology and Bioresource Technology Vol. 2

Various strains of lactic acid bacteria (LAB) namely Lactobacillus acidophilus NCIM 2287, Lactobacillus plantarum NCIM 2085, Lactobacillus helveticus NCIM 2126 and Lactococcus lactis NCIM 2114 were procured from the National Chemical Laboratory (NCL) Pune, India. These LAB cells were individually (107cfu/ml) sprayed using a sterile syringe on the dressed fresh mackerel fish chunks and incubated at 37°C for 2 days. The growth pattern of each LAB and their antagonism against fish-borne spoilage bacteria namely, specific spoilage bacteria, halophilic bacteria, coliforms, lipolytic, proteolytic bacteria and total plate count were estimated for three days. Pathogenic Staphylococcus aureus was inhibited by Lb. acidophilus on the second day with 4.30 log difference as compared to control. The growth of specific spoilage bacteria was decreased by Lb. plantarum spray on the first day by 1.0 log difference. Lb. helveticus inhibited S. aureus on the third day by 3.5 log difference. Out of the four LABs tried, Lb. helveticus showed the best inhibitory effect against the fishborne bacteria. All three LABs exhibited inhibition against the fish-borne spoilage bacteria, they may thus be potentially used as bio-preservative bacteria to preserve the whole fish meat or minced meat products etc. for a shorter duration. 

Author (s) Details

Dr. Kannappan Sudalayandi
Central Institute of Brackishwater Aquaculture (CIBA-ICAR), 75 Santhome High Road, MRC Nagar, Chennai 600 028, India.  

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/206