Exopolysaccharides produced by <i>Lactobacillus rhamnosus</i> GG alleviate hydrogen peroxide-induced intestinal oxidative damage and apoptosis through the Keap1/Nrf2 and Bax/Bcl-2 pathways <i>in vitro</i>

Li, Jinze; Li, Qiuke; Gao, Nan; Wang, Zhihua; Li, Feng; Shan, Anshan

doi:10.1039/d1fo00277e

Cited by 47 publications

(26 citation statements)

References 43 publications

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“…These results are consistent with previous reports that probiotics participate in the modulation of inflammation-related diseases by regulating oxidative stress [20,21]. Compare to previous studies, the probiotics screened in the present study exhibited both strong anti-inflammatory and antioxidative properties [61][62][63][64], which were largely attributed to their secondary metabolites. Therefore, herein, we provide a possibility that the metabolites of probiotics maybe functional substances in alleviating inflammation and oxidative stress, which needs to be further explored, however.…”

Section: Discussionsupporting

confidence: 92%

“…Bacterial strains were incubated in MRS broth supplemented with different final concentrations (2,4,8,16,32,64,128,256, 512 and 1024 µg/mL) of antibiotics for 24 h incubation at 37 • C, and assayed in triplicate in a microplate reader (OD at 610 nm) [29]. MICs (minimum inhibitory concentrations) were considered the lowest concentrations of antibiotics that could inhibit strain growth, which was used to evaluate the antibiotic resistance of selected strains.…”

Section: Antibiotic Resistance Assaymentioning

confidence: 99%

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Novel Probiotic Lactic Acid Bacteria Were Identified from Healthy Infant Feces and Exhibited Anti-Inflammatory Capacities

Pan

Sun

2022

Antioxidants

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The current study aims to evaluate the probiotic potential of lactic acid bacteria isolated from infant feces, and select candidates to be used as potential antioxidants for the treatment of oxidative stress-related diseases; To meet the criteria for probiotic attributes, the isolates were subjected to various in vitro tests and 16S rRNA genotypic characterization. Besides, anti-inflammatory and anti-oxidative effects of selected isolates were separately assessed by real-time quantitative PCR and Western blot; The selected strains belonged to Lactobacillus gasseri, Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus. Notably, three selected strains (L. gasseri FWJL-4, L. plantarum Fjias-5 and L. rhamnosus FSJ-13) particularly L. gasseri FWJL-4 significantly down-regulated mRNA expression levels of tumor necrosis factor α (TNFα), Interleukin-6 (IL-6) and IL-1β. Most importantly, three strains-treated RAW 264.7 murine macrophages displayed enhanced activities of antioxidant enzymes and reduced H2O2 production, which were associated with the enhanced expression levels of nuclear factor-erythroid 2 related factor 2 and heme oxygenase-1; Three selected strains, particularly L. gasseri FWJL-4, are good candidates that merit additional in vivo investigation for the validation and application of their health-promoting effects.

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Section: Discussionsupporting

confidence: 92%

Section: Antibiotic Resistance Assaymentioning

confidence: 99%

Novel Probiotic Lactic Acid Bacteria Were Identified from Healthy Infant Feces and Exhibited Anti-Inflammatory Capacities

Pan

Sun

2022

Antioxidants

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“…Exopolysaccharides (EPS) produced by LAB may effectively modify the rheological properties and concomitantly the mouthfeel of the products [7]. In addition, health promoting activity has been claimed for some of them [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

Tsigkrimani

Panagiotarea

Paramithiotis

et al. 2022

Foods

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The aim of the present study was to examine 189 LAB strains belonging to the species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus, Lp. plantarum, Levilactobacillus brevis, and Weissella paramesenteroides isolated form sheep milk, Feta and Kefalograviera cheeses at different ripening stages, for their technological compatibility with dairy products manufacturing, their activities that may compromise safety of the dairy products as well as their capacity to survive in the human gastrointestinal tract. For that purpose, milk acidification and coagulation capacity, caseinolytic, lipolytic, hemolytic, gelatinolytic, and bile salt hydrolase activity, production of exopolysaccharides, antimicrobial compounds, and biogenic amines, as well as acid and bile salt tolerance and antibiotic susceptibility were examined. The faster acidifying strains were Lc. lactis DRD 2658 and P. pentosaceus DRD 2657 that reduced the pH value of skim milk, within 6 h to 5.97 and 5.92, respectively. Strains able to perform weak caseinolysis were detected in all species assessed. On the contrary, lipolytic activity, production of exopolysaccharides, amino acid decarboxylation, hemolytic, gelatinase, and bile salt hydrolase activity were not detected. Variable susceptibility to the antibiotics examined was detected among LAB strains. However, in the majority of the cases, resistance was evident. None of the strains assessed, managed to survive to exposure at pH value 1. On the contrary, 25.9 and 88.9% of the strains survived after exposure at pH values 2 and 3, respectively; the reduction of the population was larger in the first case. The strains survived well after exposure to bile salts. The strain-dependent character of the properties examined was verified. Many strains, belonging to different species, have presented very interesting properties; however, further examination is needed before their potential use as starter or adjunct cultures.

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“…Moreover, LAB can maintain intestinal stability, coordinate digestion, regulate cholesterol content [ 93 ], and regulate Nrf2-Keap1-ARE [ 94 ], NFκB [ 95 ], and MAPK [ 96 ] signaling pathways through antioxidant characteristics to alleviate oxidative stress, improve inflammation, reduce toxins, and alleviate injury.…”

Section: Regulatory Role Of Labmentioning

confidence: 99%

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Wang

Cheng

Wang

et al. 2022

Foods

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Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.

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Exopolysaccharides produced by Lactobacillus rhamnosus GG alleviate hydrogen peroxide-induced intestinal oxidative damage and apoptosis through the Keap1/Nrf2 and Bax/Bcl-2 pathways in vitro

Abstract: The purpose of the study was to explore the effect of exopolysaccharides (EPSs) of Lactobacillus rhamnosus GG (LGG) on the antioxidative and antiapoptotic activities of intestinal porcine epithelial cells (IPEC-J2)....

Cited by 47 publications

References 43 publications

Novel Probiotic Lactic Acid Bacteria Were Identified from Healthy Infant Feces and Exhibited Anti-Inflammatory Capacities

Novel Probiotic Lactic Acid Bacteria Were Identified from Healthy Infant Feces and Exhibited Anti-Inflammatory Capacities

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

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