Probiotic cheese improves alcohol metabolism and alleviates alcohol-induced liver injury via the SIRT1/AMPK signaling pathway

Abstract

Excessive alcohol intake leads to alcoholic liver injury via hepatic acetaldehyde accumulation. Some probiotic bacteria, such as Lactiplantibacillus plantarum and Bifidobacterium, are known to have the ability to break down acetaldehyde; however, there is a lack of evidence on their efficacy in functional food applications. In this study, probiotic cheese containing Lactococcus lactis LB1022 and Lactiplantibacillus plantarum LB1418 was evaluated for its function in inducing alcohol metabolism and alleviating alcohol-induced hepatic injury. Probiotic cheese ameliorated alcohol metabolism induced by alcohol dehydrogenase and aldehyde dehydrogenase, enhanced the sirtuin-1 (SIRT1)/adenosine monophosphate-activated protein kinase (AMPK) signaling, and inhibited the nuclear factor kappa light chain enhancer of activated B cells (NF-κB) pathway. Interestingly, probiotic cheese also induced peroxisome proliferator-activated receptor α and prevented fat formation and inflammation in the liver. Taken together, probiotic cheese containing Lc. lactis LB1022 and Lb. plantarum LB1418 could induce alcohol metabolism and alleviate alcohol-induced liver injury by regulating SIRT1 in fatty acid oxidation, AMPK in lipogenesis, and NF-κB in inflammation.

Keywords

• Probiotic cheese
• Alcohol
• AMPK
• SIRT1
• NF-κB. PPARα