scholarly journals Lactic Acid Bacteria Exert a Hepatoprotective Effect against Ethanol-Induced Liver Injury in HepG2 Cells

2021 ◽  
Vol 9 (9) ◽  
pp. 1844
Author(s):  
Ji Yeon Lee ◽  
Hyemin Kim ◽  
Yulah Jeong ◽  
Chang-Ho Kang
Keyword(s):  
Lactic Acid ◽  
Alcohol Consumption ◽  
Lactic Acid Bacteria ◽  
Hepg2 Cells ◽  
Intestinal Microflora ◽  
Cell Damage ◽  
Lipid Synthesis ◽  
Protective Effects ◽  
Adhesion Ability ◽  
Hepatic Portal

Alcoholic liver fatty disease (ALFD) is caused by excessive and chronic alcohol consumption. Alcohol consumption causes an imbalance in the intestinal microflora, leading to liver disease induced by the excessive release of endotoxins into the hepatic portal vein. Therefore, research on the intestinal microflora to identify treatments for ALFD is increasing. In this study, the protective effects of lactic acid bacteria (LAB) strains, including Levilactobacillus brevis, Limosilactobacillus reuteri, and Limosilactobacillus fermentum, were evaluated in ethanol-induced HepG2 cells. Among the evaluated LAB, nine strains increased aldehyde dehydrogenase (ALDH) levels and downregulated lipid peroxidation and liver transferase in the ethanol-induced HepG2 cells. Moreover, L. brevis MG5280 and MG5311, L. reuteri MG5458, and L. fermentum MG4237 and MG4294 protected against ethanol-induced HepG2 cell damage by regulating CYP2E1, antioxidant enzymes (SOD, CAT, and GPX), lipid synthesis factors (SREBP1C and FAS), and lipid oxidation factors (PPARα, ACO, and CPT-1). Moreover, five LAB were confirmed to be safe probiotics based on antibiotic susceptibility and hemolysis assays; their stability and adhesion ability in the gastrointestinal tract were also established. In conclusion, L. brevis MG5280 and MG5311, L. reuteri MG5458, and L. fermentum MG4237 and MG4294 may be useful as new probiotic candidates for ALFD prevention.

The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria

2015 ◽  
Vol 76 ◽  
pp. 478-488 ◽  
Author(s):  
Xufeng Zheng ◽  
Nan Fu ◽  
Manlei Duan ◽  
Meng Wai Woo ◽  
Cordelia Selomulya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Protective Effects ◽  
Droplet Drying

Screening of lactic acid bacteria with potential protective effects against cadmium toxicity

Food Control ◽  
2015 ◽  
Vol 54 ◽  
pp. 23-30 ◽  
Author(s):  
Qixiao Zhai ◽  
Ruijie Yin ◽  
Leilei Yu ◽  
Gang Wang ◽  
Fengwei Tian ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cadmium Toxicity ◽  
Protective Effects

scholarly journals Protective effects of a cocktail of lactic acid bacteria on microcystin-LR-induced hepatotoxicity and oxidative damage in BALB/c mice

RSC Advances ◽  
2017 ◽  
Vol 7 (33) ◽  
pp. 20480-20487 ◽  
Author(s):  
Jichun Zhao ◽  
Fengwei Tian ◽  
Qixiao Zhai ◽  
Ruipeng Yu ◽  
Hao Zhang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oxidative Damage ◽  
Protective Effects ◽  
And Oxidative Stress

The aim of this study was to investigate the effects of mixed lactic acid bacteria (LAB) against microcystin-LR-exposed hepatotoxicity and oxidative stress in BALB/c mice.

scholarly journals MANFAAT KESEHATAN BAKTERI ASAM LAKTAT

2019 ◽  
Vol 2 (1) ◽  
pp. 54-60
Author(s):  
Siti Nur Purwandhani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Nutritional Value ◽  
Intestinal Microflora ◽  
Lactobacillus Reuteri ◽  
Health Benefits ◽  
Vitamin B ◽  
Antimicrobial Substances ◽  
Cell Components

Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

scholarly journals Formulasi Kefir Rendah Lemak dari Kacang Bambara (Vigna subterranae) dengan Variasi Waktu Fermentasi dan Konsentrasi Starter

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dwi Aryanti Nur Utami ◽  
Sri Rejeki Retna Pertiwi ◽  
Nurul Syarifah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Microflora ◽  
Skim Milk ◽  
Bambara Groundnut ◽  
Raw Material ◽  
Low Fat ◽  
Fermentation Time ◽  
Animal Milk ◽  
Probiotic Product

Kefir is one of probiotic product which contains yeast and lactic acid bacteria as the agent of fermentation and a good intestinal microflora. It makes kefir really good for health. But kefir usually made from animal milk, which make the kefir contains high fat. And to make it become low fat product, it should made from plant-based milk. Bogor was famous with its Bambara groundnut, the citizen always called kacang bogor. But they only use it just to be a snack, so to make them become more valuable, it can be made into kefir. The aim of this research was to find out the best formulation of Bambara groundnut kefir with a variety of fermentation time and concentration of starter. There were two kind of raw material that was used, such as 100% Bambara groundnut extract and Bambara groundnut extract with skim milk addition (50:50). The raw material were added with 10% sugar and kefir grains / starter with variety concentration about 2.5%, 5%, and 7.5%. The fermentation process was carried out for 24, 48, and 72 hours. The results showed that the best formulation of the kefir were made from 100% Bambara groundnut with 7.5% starter addition and 72 hours of fermentation. It showed that Bambara groundnut kefir has low fat about 2,43% and the amount of lactic acid bacteria and yeast about 1,5x109 CFU/gram and 4,3x107 CFU/gram respectively. The protein content of it still low, it was about 1,87%.

The Influence of Probiotic on Dadiah as Fermented Buffalo Milk Product for Breastfeeding Women with Normal Bacterial Flora of the Gastrointestinal Tract

2020 ◽  
Vol 8 (B) ◽  
Author(s):  
Netti Suharti ◽  
Linosefa Linosefa ◽  
Asih Kumala ◽  
Eva Chundrayetti ◽  
Andani Eka Putra
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Microflora ◽  
Bacterial Flora ◽  
Ice Cream ◽  
Buffalo Milk ◽  
Milk Product ◽  
The Mean ◽  
Normal Bacterial Flora

INTRODUCTION: Dadiah is a fermented buffalo milk product containing many potential lactic acid bacteria as probiotics. Lactic acid bacteria and their derivative products can prevent the onset of various diseases such as spur health and heart work, good food to increase stamina and endurance, prevent colorectal cancer, and improve intestinal microflora. AIM: This study aims to determine the influence of probiotic on dadiah as fermented buffalo milk products for breastfeeding women with normal bacterial flora of the gastrointestinal tract. METHODS: The study was conducted on 28 breastfeeding mothers who were divided into two groups with the same proportion, i.e., mothers who received dadiah ice cream and not. Interventions were performed for 1 month and analysis was performed on an infant’s feces. DNA isolated from feces and Lactobacillus plantarum concentrations were analyzed using real-time polymerase chain reaction. The standard curve designed to get the concentration of bacteria appropriately. Data analysis used SPSS version 20.0. Numerical data were analyzed by used unpaired t-test and paired t-test. A p < 0.05 was considered statistically significant. RESULTS: The results showed that the mean intestinal microflora from the infant before the dadiah ice cream given was 4.2 × 107 CFU/g and after the dadiah ice cream was 8.6 × 108 CFU/g (p < 0.05) while in the control group, the mean L. plantarum intestinal infants before administered whey ice cream is 2.6 × 107 CFU/g and thereafter 1.3 × 107 CFU/g (p > 0.05). CONCLUSION: Based on the results of this study, it can be concluded that there is an increase in L. plantarum concentration after the provision of dadiah ice cream in breastfeeding mothers.

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