Fermented milk of cheese-derived Lactobacillus  subsp. bulgaricus displays potentials in alleviating alcohol-induced hepatic injury and gut dysbiosis in mice

Liu, Mingzhen; Liu, Miao; Yang, Shenrong; Shen, Chen; Wang, Xiaozhi; Liu, Wenzheng; Guo, Yuxing

doi:10.1016/j.foodres.2022.111283

Cited by 12 publications

(9 citation statements)

References 54 publications

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“…The DPPH radical scavenging capacity of L7 fermented milk was around 80% and the TEAC was around 0.15 mmol/L. In this study, strain L15 fermented milk had a DPPH radical scavenging capacity of >80% and TEAC of 0.348 ± 0.005 mmol/L, which is better than our previous study ( 36 ).…”

Section: Resultscontrasting

confidence: 66%

Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum

Chen²,

Fan³

et al. 2022

Front. Nutr.

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Dairy-derived peptides and corn-derived peptides have been identified as essential ingredients for health promotion in the food industry. The hydrolysis based on lactic acid bacteria (LAB) protease system is one of the most popular methods to prepare bioactive peptides. The objectives of this paper are to develop antioxidant fermented milk and to obtain natural antioxidant peptides. In our study, LAB with antioxidant capacity were screened in vitro, and the corn fermented milk with antioxidant capacity was achieved by the traditional fermentation method. Fermented milk was purified by ultrafiltration and molecular sieve, and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Our findings demonstrate that Limosilactobacillus fermentum L15 had a scavenging capacity of more than 80% of DPPH radicals, Trolox equivalent antioxidant capacity (TEAC) of 0.348 ± 0.005 mmol/L. Meanwhile, the peptide content of corn fermented milk prepared with L. fermentum L15 was 0.914 ± 0.009 mg/mL and TAEC of 0.781 ± 0.020 mmol/L. Particularly important, IGGIGTVPVGR and LTTVTPGSR isolated and extracted from fermented milk were found to have antioxidant capacity for the first time. The synthetic peptides IGGIGTVPVGR and LTTVTPGSR demonstrated a scavenging capacity of 70.07 ± 2.71% and 70.07 ± 2.77% for DPPH radicals and an antioxidant capacity of 0.62 ± 0.01 mmol/L and 0.64 ± 0.02 mmol/L Trolox equivalent, respectively. This research provides ideas and basis for the development and utilization of functional dairy products.

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Section: Resultscontrasting

confidence: 66%

Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum

Chen²,

Fan³

et al. 2022

Front. Nutr.

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“…This was seemingly discordant with the findings of Liu et al , who suggested that increased Clostridiaceae might be related to alcoholic liver disease. 35 However, previous studies have exploited several genera ( Clostridium acetobutylicum , C. beijerinckii , and C. butyricum ) in Clostridiaceae for the treatment of hypercholesterolemic disease and Clostridium difficile infection. 34 The enrichment of Moraxellaceae in continuously alcohol fed mice might be associated with alcohol resistance.…”

Section: Discussionmentioning

confidence: 99%

Kluyveromyces marxianus supplementation ameliorates alcohol-induced liver injury associated with the modulation of gut microbiota in mice

Cui,

Guo,

Ning

et al. 2023

Food Funct.

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“…The strain L. delbrueckii subsp. bulgaricus L7, isolated from traditional fermented Xinjiang cheese, showed relevant antioxidant capacity based on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reduction ability, trolox equivalent antioxidant capacity (TEAC), and antioxidant capacity in milk, so Liu et al [ 56 ] evaluated its effects in alcohol-induced oxidative stress and inflammatory responses in acute alcoholic liver disease (ALD) in C57BL/6 male mice [ 56 ].…”

Section: Lactobacillus Delbrueckii Subsp Bulgaricu...mentioning

confidence: 99%

“…Serum levels of the SCFAs butyric and acetic acids, significantly reduced by alcohol feeding, were restored at normal level by the fermented milk and GSH uptake. SCFAs production is critical in preventing and decreasing inflammation and can suppress the growth of pathogenic intestinal bacteria, modulate gut-microbiota, improve lipid metabolism and the human immune function, lower intestinal pH, and promote the bioavailability of minerals such as magnesium and calcium [ 56 ].…”

Section: Lactobacillus Delbrueckii Subsp Bulgaricu...mentioning

confidence: 99%

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In Vivo Functional Properties of Dairy Bacteria

et al. 2023

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This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial groups commonly present in high numbers in fermented milks or cheeses were taken into account, namely starter lactic acid bacteria (SLAB) Lactobacillus delbrueckii subsp. bulgaricus and lactis, L. helveticus, Lactococcus lactis, Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, dairy propionibacteria, and other less frequently encountered species. Only studies regarding strains of proven dairy origin were considered. Studies in animal models and clinical studies showed that dairy bacteria ameliorate symptoms of inflammatory bowel disease (IBD), mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. Immunomodulation and changes in the intestinal microbiota were the mechanisms most often involved in the observed effects. The results of the studies considered indicated that milk and dairy products are a rich source of beneficial bacteria that should be further exploited to the advantage of human and animal health.

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Fermented milk of cheese-derived Lactobacillus subsp. bulgaricus displays potentials in alleviating alcohol-induced hepatic injury and gut dysbiosis in mice

Cited by 12 publications

References 54 publications

Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum

Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum

Kluyveromyces marxianus supplementation ameliorates alcohol-induced liver injury associated with the modulation of gut microbiota in mice

In Vivo Functional Properties of Dairy Bacteria

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