Lactobacillus plantarum Lp2 improved LPS-induced liver injury through the TLR-4/MAPK/NFκB and Nrf2-HO-1/CYP2E1 pathways in mice

Yiying Chen; Wuyang Guan; Nan Zhang; Yu Wang; Yuan Tian; Haiyue Sun; Xia Li; Yuhua Wang; Jingsheng Liu

doi:10.29219/fnr.v66.5459

Food & Nutrition Research (Jul 2022)

Lactobacillus plantarum Lp2 improved LPS-induced liver injury through the TLR-4/MAPK/NFκB and Nrf2-HO-1/CYP2E1 pathways in mice

Yiying Chen,
Wuyang Guan,
Nan Zhang,
Yu Wang,
Yuan Tian,
Haiyue Sun,
Xia Li,
Yuhua Wang,
Jingsheng Liu

Affiliations

Yiying Chen: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Wuyang Guan: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Nan Zhang: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Yu Wang: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Yuan Tian: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Haiyue Sun: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Xia Li: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Yuhua Wang: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Jingsheng Liu: College of Food Science and Engineering, Jilin Agricultural University, Changchun, China

DOI: https://doi.org/10.29219/fnr.v66.5459
Journal volume & issue: Vol. 66
pp. 1 – 12

Abstract

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Background: Inflammatory liver diseases present a significant public health problem. Probiotics are a kind of living microorganisms, which can improve the balance of host intestinal flora, promote the proliferation of intestinal beneficial bacteria, inhibit the growth of harmful bacteria, improve immunity, reduce blood lipids and so on. Probiotics in fermented foods have attracted considerable attention lately as treatment options for liver injury. Objective: The aim of this study was selected probiotic strain with well probiotic properties from naturally fermented foods and investigated the underlying mechanisms of screened probiotic strain on lipopolysaccharide (LPS)-induced liver injury, which provided the theoretical foundation for the development of probiotics functional food. Design: The probiotic characteristics of Lactobacillus plantarum Lp2 isolated from Chinese traditional fermented food were evaluated. Male KM mice were randomly assigned into three groups: normal chow (Control), LPS and LPS with L. plantarum Lp2. L. plantarum Lp2 were orally administered for 4 weeks before exposure to LPS. The liver injury of LPS-induced mice was observed through the evaluation of biochemical indexes, protein expression level and liver histopathology. Results and discussions: After treatment for 4 weeks, L. plantarum Lp2 administration significantly reduced the LPS-induced liver coefficient and the levels of serum or liver aspartate transaminase (AST), alanine aminotransferase (ALT), tumor necrosis factor α (TNF-α), interleukin-6 (IL-6) and LPS, as well as decreasing the histological alterations and protein compared with the LPS group. Western-blotting results showed that L. plantarum Lp2 activated the signal pathway of TLR4/MAPK/NFκB/NRF2-HO-1/CYP2E1/Caspase-3 and regulated the expression of related proteins. Conclusions: In summary, L. plantarum Lp2 suppressed the LPS-induced activation of inflammatory pathways, oxidative injury and apoptosis has the potential to be used to improve liver injury.

Published in Food & Nutrition Research

ISSN: 1654-6628 (Print); 1654-661X (Online)
Publisher: Swedish Nutrition Foundation
Country of publisher: Sweden
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: http://foodandnutritionresearch.net/index.php/fnr

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