Oral administration of Lactobacillus rhamnosus MP108 ameliorates hemolytic jaundice in rats

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-03 DOI:10.1111/1750-3841.17671
Gaohong Wu, Qing Ai, Yuan Shi
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引用次数: 0

Abstract

Accumulating evidence suggests that specific probiotic strains exert effects on hemolytic jaundice (HJ), and probiotic strains of Lactobacillus rhamnosus exhibit potential beneficial effects against HJ. This study aimed to determine the effects of L. rhamnosus MP108 (MP108) on rats with acetylphenylhydrazine (APH)-induced HJ. One week of oral MP108 administration (16 × 109 CFU/kg·day) significantly reversed the HJ-induced body-weight reduction and normalized serum levels of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), total bilirubin (TBIL), total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), hydrogen peroxide (H2O2), and superoxide anion (O2−) in HJ rats. Furthermore, significant improvements were observed in the pathological changes of liver and intestinal tissues. 16S rRNA high-throughput sequencing of fecal samples demonstrated that MP108 altered gut microbiota composition by increasing Lacticaseibacillus spp. abundance, which correlated with the serum levels of ALT, AST, TBIL, T-SOD, GSH-PX, H2O2, and O2−. In summary, these results provide evidence that MP108 has the potential to improve HJ symptoms by alleviating hepatic impairment, which is associated with changes in gut microbiota composition.

Practical Application

The study indicates that MP108 can modulate the gut microbiota, improve liver function, and thereby alleviate the symptoms of hemolytic jaundice (HJ). These findings suggest a promising therapeutic approach for HJ, offering potential benefits to patients with related conditions.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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