PMID- 34249992 OWN - NLM STAT- PubMed-not-MEDLINE LR - 20210713 IS - 2296-861X (Print) IS - 2296-861X (Electronic) IS - 2296-861X (Linking) VI - 8 DP - 2021 TI - Hepatoprotective Effect of Lactobacillus plantarum HFY09 on Ethanol-Induced Liver Injury in Mice. PG - 684588 LID - 10.3389/fnut.2021.684588 [doi] LID - 684588 AB - Lactobacillus plantarum is a bacterial strain that is used as a probiotic with health-promoting effects. Our study investigated the hepatoprotective effect of Lactobacillus plantarum HFY09 (LP-HFY09) in mice with ethanol-induced liver injury. The protection afforded by LP-HFY09 was evaluated by observing the morphology of hepatic tissue and measuring liver lipid indexes and function indexes, levels of anti-oxidative enzymes, and anti-inebriation enzymes, as well as oxidative metabolism-related gene expression. Gavage administration of LP-HFY09 [1 x 10(9) CFU/kg body weight (bw)] limited the loss of bw, alcohol damage to the liver, and maintained the normal hepatic tissue morphology. Lactobacillus plantarum HFY09 intervention in ethanol-induced mice led to decreases in serum triglyceride (TG), total cholesterol (TC), aspartic transaminase, alanine transaminase, hyaluronidase (HAase), and precollagen III (PC III), and increases in liver alcohol dehydrogenase (ADH), and acetaldehyde dehydrogenase (ALDH). Lactobacillus plantarum HFY09 assisted with alleviating inflammation by elevating the level of interleukin 10 (IL-10) and decreasing the levels of pro-inflammatory factors [IL-6, IL-1beta, and tumor necrosis factor-alpha (TNF)-alpha]. Lactobacillus plantarum HFY09 significantly elevated hepatic levels of superoxide dismutase (SOD) and glutathione (GSH), and decreased liver malondialdehyde (MDA) from 3.45 to 1.64 nmol/mg protein. Lactobacillus plantarum HFY09 exhibited an overall strong regulatory effect on liver protection when compared to that of commercial Lactobacillus delbrueckii subsp. bulgaricus. The hepatoprotective effect of LP-HFY09 was reflected by the upregulated expression of peroxisome proliferator activated-receptors alpha, SOD1, SOD2, glutathione peroxidase (GSH-Px), nicotinamide adenine dinucleotide phosphate (NADPH), and catalase (CAT), and the downregulated expression of cyclooxygenase-1 (COX1), c-Jun N-terminal kinase (JNK), and extracellular regulated protein kinases (ERK). Administration of LP-HFY09 at a concentration of 1.0 x 10(9) CFU/kg bw could be a potential intervention, for people who frequently consume alcohol. CI - Copyright (c) 2021 Gan, Tong, Zhou, Long, Pan, Liu and Zhao. FAU - Gan, Yi AU - Gan Y AD - Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China. FAU - Tong, Jin AU - Tong J AD - Department of Gastroenterology and Hepatology, Chongqing Emergency Medical Center, Chongqing University Central Hospital, Chongqing, China. FAU - Zhou, Xianrong AU - Zhou X AD - Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China. FAU - Long, Xingyao AU - Long X AD - Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China. FAU - Pan, Yanni AU - Pan Y AD - Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China. FAU - Liu, Weiwei AU - Liu W AD - School of Public Health and Management, Chongqing Medical University, Chongqing, China. FAU - Zhao, Xin AU - Zhao X AD - Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China. AD - Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China. LA - eng PT - Journal Article DEP - 20210624 PL - Switzerland TA - Front Nutr JT - Frontiers in nutrition JID - 101642264 PMC - PMC8264191 OTO - NOTNLM OT - alcoholic liver injury OT - anti-inflammatory OT - antioxidant OT - hepatoprotective effect OT - lactic acid bacteria COIS- The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. EDAT- 2021/07/13 06:00 MHDA- 2021/07/13 06:01 PMCR- 2021/01/01 CRDT- 2021/07/12 05:57 PHST- 2021/03/23 00:00 [received] PHST- 2021/05/28 00:00 [accepted] PHST- 2021/07/12 05:57 [entrez] PHST- 2021/07/13 06:00 [pubmed] PHST- 2021/07/13 06:01 [medline] PHST- 2021/01/01 00:00 [pmc-release] AID - 10.3389/fnut.2021.684588 [doi] PST - epublish SO - Front Nutr. 2021 Jun 24;8:684588. doi: 10.3389/fnut.2021.684588. eCollection 2021.