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Molecules 2016, 21(11), 1456; doi:10.3390/molecules21111456

Heat-Killed Lactobacillus salivarius and Lactobacillus johnsonii Reduce Liver Injury Induced by Alcohol In Vitro and In Vivo

1
Department of Nutrition, Master Program of Biomedical Nutrition, Hungkuang University, 1018 Sec. 6 Taiwan Boulevard, Taichung 43302, Taiwan
2
Department of Food Science and Technology, Hungkuang University, Taichung 43302, Taiwan
3
Department of Beauty Science, National Taichung University of Science and Technology, No. 193, Sec. 1, San-Min Rd., Taichung 40343, Taiwan
4
Department of Health and Nutrition Biotechnology, Asia University, 500 Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
5
Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 40402, Taiwan
6
New Bellus Enterprises Co., Ltd. No. 48, Industrial Rd., Erh Chen Vil., Kuan Tien Dist., Tainan 72042, Taiwan
*
Author to whom correspondence should be addressed.
Academic Editors: Dong-Kug Choi and Palanivel Ganesan
Received: 20 September 2016 / Revised: 26 October 2016 / Accepted: 27 October 2016 / Published: 31 October 2016
(This article belongs to the Special Issue Natural Products and Chronic Diseases)
View Full-Text   |   Download PDF [1722 KB, uploaded 31 October 2016]   |  

Abstract

The aim of the present study was to determine whether Lactobacillus salivarius (LS) and Lactobacillus johnsonii (LJ) prevent alcoholic liver damage in HepG2 cells and rat models of acute alcohol exposure. In this study, heat-killed LS and LJ were screened from 50 Lactobacillus strains induced by 100 mM alcohol in HepG2 cells. The severity of alcoholic liver injury was determined by measuring the levels of aspartate transaminase (AST), alanine transaminase (ALT), gamma-glutamyl transferase (γ-GT), lipid peroxidation, triglyceride (TG) and total cholesterol. Our results indicated that heat-killed LS and LJ reduced AST, ALT, γ-GT and malondialdehyde (MDA) levels and outperformed other bacterial strains in cell line studies. We further evaluated these findings by administering these strains to rats. Only LS was able to reduce serum AST levels, which it did by 26.2%. In addition LS significantly inhibited serum TG levels by 39.2%. However, both strains were unable to inhibit ALT levels. In summary, we demonstrated that heat-killed LS and LJ possess hepatoprotective properties induced by alcohol both in vitro and in vivo. View Full-Text
Keywords: alcoholic liver disease; γ-glutamyl transferase; heat-killed Lactobacillus; malondialdehyde; Lactobacillus salivariu; Lactobacillus johnsonii alcoholic liver disease; γ-glutamyl transferase; heat-killed Lactobacillus; malondialdehyde; Lactobacillus salivariu; Lactobacillus johnsonii
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Chuang, C.-H.; Tsai, C.-C.; Lin, E.-S.; Huang, C.-S.; Lin, Y.-Y.; Lan, C.-C.; Huang, C.-C. Heat-Killed Lactobacillus salivarius and Lactobacillus johnsonii Reduce Liver Injury Induced by Alcohol In Vitro and In Vivo. Molecules 2016, 21, 1456.

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