Protective Effect of Probiotic-fermented Gardenia jasminoides Ellis against Alcoholic Oxidative Damage in HepG2 Cells

Abstract

This study was to evaluate the effect of fermented Gardenia jasminoides Ellis by a mixture of Bacillus sp. DU-106 and Lactobacillus plantarum on alcoholic oxidative damage in HepG2 cells. The CCK-8 method was used to explore the optimal alcoholic oxidative damage modelling concentration and the intervention concentration of Gardenia jasminoides Ellis extract. The effect of fermented Gardenia jasminoides Ellis extract on antioxidant capacity indicators such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) activity, malondialdehyde (MDA), glutathione (GSH) content, as well as the release of transaminase-like enzymes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH), and indicators of evaluation of hepatic injury, such as pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α), were detected. The results showed that Gardenia jasminoides Ellis extract (GE) and fermented Gardenia jasminoides Ellis extract (FGE) significantly increased the viability of ethanol-induced HepG2 cells (P<0.05), and compared with the model group (MN), GE and FGE significantly increased the cellular antioxidative stress, attenuated lipid peroxidation, reduced GSH depletion, lowered cytokine levels (P<0.01), reduced the release of AST, ALT and LDH in the cells, and improved ethanol-induced damage to HepG2 cell membranes. Among them, FEG had significant antioxidant and anti-inflammatory properties, which were potentially valuable for protecting HepG2 cells from alcoholic oxidative damage, and the present study provided useful clues for the development of food products with hepatoprotective function.

Keywords

• bacillus sp. du-106
• liver injury
• oxidative stress
• anti-inflammatory
• hepg2 cells