The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury

Zhang, Xiaolei; Wu, Yanfeng; Wang, Yushan; Wang, Xinzhe; Piao, Chunhong; Liu, Junmei; Liu, Yanlong; Wang, Yuhua

doi:10.1016/j.jff.2017.01.002

Cited by 66 publications

(41 citation statements)

References 45 publications

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“…The inhibition of the growth of pathogens may be through the generation of antimicrobial compounds, antimicrobial peptides, and organic acids during fermentation (Singh et al, 2015). Some previous reports support this statement that specific strain of Lactobacillus species such as L. plantarum and L. rhamnosus are able to produces some antimicrobial compounds (Lin & Pan, 2017; Zhang, Wu, et al, 2017). Also, unfermented soy milk used as control in our study did not show inhibition against any of the pathogenic microorganism (Table 1).…”

Section: Resultsmentioning

confidence: 75%

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

2020

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Soy milk, a derivative of soybean, is an alternative to dairy beverage, but its acceptability is limited worldwide due to unpleasant beany flavour. Fermentation may, however, improve the nutritional and sensory values of soy milk. Thus, post‐fermentation improvement in functional attributes of soy milk were investigated via antioxidant, ACE inhibitory, and antimicrobial activities in this study using five test and one control strains of lactobacilli. Results indicated that soy milk fermented by Lactobacillus rhamnosus strain C25 (LR C25) effectively scavenged more than 60% of the ABTS, DPPH and Hydroxyl radicals generated in in vitro models. Moreover, all the strains showed significantly higher (p < 0.05) antioxidant activity as compared to unfermented soy milk in all three assays performed. Further, Lactobacillus plantarum strain C6 (LP C6) fermented soy milk displayed significantly higher (p < 0.05) percent ACE inhibitory activity (68.40 ± 0.93%) as compared to other tested Lactobacillus isolates, reference strain and unfermented soy milk. It was also observed that LP C6 strongly inhibited the growth of indicator strain of E. coli in the agar well diffusion assay. These strains can therefore be further explored in the preparation of beneficial soy foods and bioactive food supplements for wellbeing.

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Section: Resultsmentioning

confidence: 75%

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

2020

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“…The mechanisms responsible for LPS-induced ALI are complicated, and previous studies have shown that oxidative stress, inflammation, and lipid metabolism are implicated in LPS-induced liver injury [ 32 , 33 , 34 , 35 ]. In terms of oxidative stress, MDA (anindicator of reactive oxygen species (ROS), SOD (an enzyme that can catalyze hydrogen peroxide reaction), and GSH-Px (an enzyme that can catalyze the reduction of hydrogen peroxide and other peroxides) were all markedly improved, and the release of ROS was reduced after TFs pretreatment [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Protection by the Total Flavonoids from Rosa laevigata Michx Fruit against Lipopolysaccharide-Induced Liver Injury in Mice via Modulation of FXR Signaling

Dong

Han

Tao

et al. 2018

Foods

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We previously reported the effects of the total flavonoids (TFs) from Rosa laevigata Michx fruit against carbon tetrachloride-induced liver damage, non-alcoholic fatty liver disease, and liver ischemia-reperfusion injury. However, there have been no papers reporting the role of R. laevigata TFs against lipopolysaccharide (LPS)-induced liver injury. In this paper, liver injury in mice was induced by LPS, and R. Laevigata extract was intragastrically administered to the mice for 7 days. Biochemical parameters in serum and liver tissue were examined, and pathological changes were observed by transmission electron microscopy, hematoxylin and eosin (H&E) and Oil Red O staining. The results showed that the TFs markedly reduced serum ALT (alanine transferase), AST (aspartate transaminase), TG (total triglyceride), and TC (total cholesterol) levels and relative liver weights and improved liver pathological changes. In addition, the TFs markedly decreased tissue MDA (malondialdehyde) level and increased the levels of SOD (superoxide dismutase) and GSH-Px (glutathione peroxidase). A mechanistic study showed that the TFs significantly increased the expression levels of Nrf2 (nuclear erythroid factor2-related factor 2), HO-1 (heme oxygenase-1), NQO1 (NAD(P)H dehydrogenase (quinone 1), GCLC (glutamate-cysteine ligase catalytic subunit), and GCLM (glutamate-cysteine ligase regulatory subunit) and decreased Keap1 (Kelch-like ECH-associated protein 1) level by activating FXR (farnesoid X receptor) against oxidative stress. Furthermore, the TFs markedly suppressed the nuclear translocation of NF-κB (nuclear factor-kappa B) and subsequently decreased the expression levels of IL (interleukin)-1β, IL-6, HMGB-1 (high -mobility group box 1), and COX-2 (cyclooxygenase-2) by activating FXR and FOXO3a (forkhead box O3) against inflammation. Besides, the TFs obviously reduced the expression levels of SREBP-1c (sterol regulatory element-binding proteins-1c), ACC1 (acetyl-CoA carboxylase-1), FASN (fatty acid synthase), and SCD1 (stearoyl-coenzyme A desaturase 1), and improved CPT1 (carnitine palmitoyltransferase 1) level by activating FXR to regulate lipid metabolism. Our results suggest that TFs exhibited protective effect against LPS-induced liver injury by altering FXR-mediated oxidative stress, inflammation, and lipid metabolism, and should be developed as an effective food and healthcare product for the therapy of liver injury in the future.

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“…Obesity is associated with dyslipidemia, which increases TAG and free fatty acids (FFA) and decreases HDL-C. In previous studies, ginseng [15] and probiotics [16] have been reported to improve the lipid profile by inhibiting hyperlipidemia. In the present study, there was no significant difference between TAG and HDL-C.…”

Section: Discussionmentioning

confidence: 99%

Anti-Obesity Effects of a Mixture of Fermented Ginseng, Bifidobacterium longum BORI, and Lactobacillus paracasei CH88 in High-Fat Diet-Fed Mice

Kang¹,

Li²,

Ji³

2018

Journal of Microbiology and Biotechnology

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Ginseng and probiotics have anti-obesity effects in mice fed a high-fat diet (HFD). Absorption of ginsenoside and colonization of probiotics occur in the intestine. In this study, a mixture of fermented ginseng and two probiotics, BORI and CH88, was administered to HFD-fed mice for 9 weeks. The mixture significantly suppressed weight gain ( < 0.05, = 8) and lipid deposition in the liver and adipose tissues as well as increased the mice's food intake. The adipocyte size of the adipose tissue was significantly decreased in the mixture-fed group, especially when 0.5% fermented ginseng and 5 × 10⁸/ml of the two probiotics were used ( < 0.05, = 10). The expression of TNF-α in adipose tissue was efficiently downregulated in the mixture-fed group ( < 0.05, = 4). The supplement also improved the mice's fasting blood glucose levels ( < 0.05, = 8) and total cholesterol feces excretion ( < 0.05, = 8). The mixture of fermented ginseng and BORI and CH88 could have an anti-obesity effect and suppress lipid deposit in the liver and adipose tissues.

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The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury

Cited by 66 publications

References 45 publications

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli

Protection by the Total Flavonoids from Rosa laevigata Michx Fruit against Lipopolysaccharide-Induced Liver Injury in Mice via Modulation of FXR Signaling

Anti-Obesity Effects of a Mixture of Fermented Ginseng, Bifidobacterium longum BORI, and Lactobacillus paracasei CH88 in High-Fat Diet-Fed Mice

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