Short-Term Intake of Theobroma grandiflorum Juice Fermented with Lacticaseibacillus rhamnosus ATCC 9595 Amended the Outcome of Endotoxemia Induced by Lipopolysaccharide

Abstract

Endotoxemia is a condition caused by increasing levels of lipopolysaccharide (LPS) characterized by an impaired systemic response that causes multiple organ dysfunction. Lacticaseibacillus rhamnosus ATCC 9595 is a strain with probiotic potential which shows immunomodulatory properties. The incorporation of this bacterium in food rich in bioactive compounds, such as cupuaçu juice (Theobroma grandiflorum), could result in a product with interesting health properties. This work evaluated the effects of the oral administration of cupuaçu juice fermented with L. rhamnosus on the outcome of LPS-induced endotoxemia in mice. C57BL/6 mice (12/group) received oral doses (100 µL) of saline solution and unfermented or fermented cupuaçu juice (108 CFU/mL). After 5 days, the endotoxemia was induced by an intraperitoneal injection of LPS (10 mg/kg). The endotoxemia severity was evaluated daily using a score based on grooming behavior, mobility, presence of piloerection, and weeping eyes. After 6 h and 120 h, the mice (6/group) were euthanized for analysis of cell counts (in peritoneal lavage and serum) and organ weight. L. rhamnosus grew in cupuaçu juice and produced organic acids without the need for supplementation. The bacteria counts were stable in the juice during storage at 4 °C for 28 days. The fermentation with L. rhamnosus ATCC 9595 changed the metabolites profile of cupuaçu juice due to the biotransformation and enhancement of some compounds. In general, the administration of L. rhamnosus-fermented juice allowed a significant improvement in several characteristics of endotoxemic status (weight loss, hypothermia, severity index, cell migration). In addition, treatment with fermented juice significantly reduced the weight of the spleen, liver, intestine, and kidneys compared to the saline-treated endotoxemic group. Taken together, our data show that short-term intake therapy of cupuaçu juice fermented with L. rhamnosus ATCC 9595 can reduce systemic inflammation in an experimental model of LPS-induced endotoxemia in mice.

Análise bromatológica e avaliação das propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595

“…The juice pH after fermentation was 4.2 ± 0.03, indicating the production of organic acids. These data are consistent with those obtained in the fermentation of cupuaçu juice sterilized by autoclaving 9 . The use of probiotics in food products in Brazil requires a prior analysis by the National Health Surveillance Agency (ANVISA), which recommends that the probiotic population should be in the range of 8 to 9 Log CFU/mL in the product ready for consumption [17][18][19] .…”

“…Additionally, fermentation by L. rhamnosus ATCC 9595 increased the antiinflammatory properties observed in murine models of lipopolysaccharide-induced endotoxemia 9 . Fermentation with L. rhamnosus ATCC 9595 was also employed to improve the functional characteristics of bacuri juice.…”

“…Fruits are considered excellent sources of bioactive compounds (such as proteins, vitamins, soluble carbohydrates, flavonoids, and other phenolic compounds) 6 . For example, cupuaçu juice and pulp (Theobroma grandiflorum) possess compounds with antioxidant, anti-inflammatory, and hypoglycemic properties [7][8][9] .…”

“…Recently, the development of a potentially probiotic cupuaçu juice was reported based on the incorporation of Lacticaseibacillus rhamnosus ATCC 9595 (= Lactobacillus rhamnosus) 9 . This strain was selected due to its antimicrobial and immunomodulatory properties 10,11 .…”

“…Fermentation of cupuaçu juice with L. rhamnosus ATCC 9595 caused alterations in the metabolite profile of cupuaçu juice due to biotransformation and an increased concentration of some bioactive compounds 9 .…”