1
|
Zhang N, Tian Y, Wang Y, Fan Y, Zhang Y, Xing X, Nan B, Ai Z, Li X, Wang Y. Ameliorative effect of Lactobacillus plantarum Lp2 against cyclophosphamide-induced liver injury in mice. Food Chem Toxicol 2022; 169:113433. [PMID: 36122811 DOI: 10.1016/j.fct.2022.113433] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/03/2022] [Accepted: 09/11/2022] [Indexed: 11/29/2022]
Abstract
Cyclophosphamide (CTX) is a widely used anticancer drug that can cause liver injury, but there is no effective treatment available at present. The antioxidant properties of Lactobacillus plantarum Lp2 in vitro and its effect on CTX-induced liver injury in mice were investigated thoroughly. The order of antioxidant capacity of the fermentate of Lp2 was as followed: fermented supernatant > cell-free extract > intact cell. BALB/c mice were intraperitoneally injected with 80 mg/kg BW/d CTX for 3 days to build a liver injury model, then treated with Lp2 fermented supernatant (Lp2-s) and Lp2 culture broth (Lp2). After 10 days, the indicators of oxidative stress and liver injury were measured. Both Lp2-s and Lp2 restored the levels of T-SOD, CAT, GSH-Px, MDA, GSH, ALT, and AST. The western blotting results showed that Lp2-s and Lp2 ameliorated CTX-induced oxidative damage and hepatocyte apoptosis via inhibiting MAPKs pathway and strengthening Nrf2/HO-1/NQO1 antioxidant defense system, thus inhibiting the mitochondrial-mediated apoptosis pathway. Therefore, both Lp2-s and Lp2 had similar protective effects on CTX-induced liver injury.
Collapse
Affiliation(s)
- Nan Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Yuan Tian
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Yuling Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Yue Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Xinyue Xing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Bo Nan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Zhiyi Ai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China
| | - Xia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China.
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, 130118, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, 130118, China.
| |
Collapse
|