title: Inhibition of Fe-induced colon oxidative stress by lactobacilli in mice.
abstract: Iron (Fe) can promote hydrogen peroxide (H(2)O(2)) and hydroxyl radical generation in the colonic surface and promote growth of Fe-dependent bacteria. Some Lactobacillus strains are resistant to oxygen free-radicals, allowing them to survive in a Fe-modulated mucosal environment and influence colon microbial ecology and redox state. Here, we investigated the capacity of lactobacilli with different antioxidant abilities to modify the bacterial profile and prevent oxidative stress in the colon of Fe-overloaded mice. Survival time of Lactobacillus rhamnosus LGG (LGG) in the presence of H(2)O(2) and hydroxyl radical was significantly longer compared with the mid- and non-antioxidative strains, Lactobacillus paracasei Fn032 and Lactobacillus plantarum Fn001, respectively. Different Lactobacillus strains are specific in free-radical scavenging activities of their cell-free extracts, which increased to varying extent depending on strains when bacteria were exposed to simulated gastric and pancreatic juice. Fe-overloaded mice showed increased colonic luminal ferrous Fe content, Enterococcus and Escherichia coli concentrations, mucosal malondialdehyde and free-radicals, and decreased mucosal total antioxidative capacity and oxidative enzymatic activity. Translocation of endotoxin to the liver was also significantly increased (P < 0.05). Lactobacilli inhibited ferrous Fe accumulation, especially in LGG and Fn032. LGG significantly inhibited the increase of colonic mucosal free-radicals and malondialdehyde content (P < 0.05). Fn032 only inhibited malondialdehyde (P < 0.05). LGG and Fn032 significantly inhibited increases in colonic Enterococcus (P < 0.05). Fn001 showed no significant antioxidative ability in vivo. The difference of these effects in vivo were well agreed with scavenging activities against reactive oxygen species (ROS) of simulated gastrointestinals fluid pretreated cells in vitro. In conclusion, ROS scavenging activities was essential for Lactobacillus to prevent oxidative stress in vivo and inhibition of ROS-producing bacterial growth and mucosal barrier injury.
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China. sunj@jiangnan.edu.cn
authors.forename: Jin
authors.initials: J
authors.lastname: Sun
authors.forename: Xiao-Li
authors.initials: XL
authors.lastname: Hu
authors.forename: Guo-Wei
authors.initials: GW
authors.lastname: Le
authors.forename: Yong-Hui
authors.initials: YH
authors.lastname: Shi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D001419:Bacteria / Q000254:growth & development / Q000378:metabolism; D003106:Colon / Q000378:metabolism* / Q000382:microbiology*; D015536:Down-Regulation; D006801:Humans; D006861:Hydrogen Peroxide / Q000378:metabolism*; D017665:Hydroxyl Radical / Q000378:metabolism; D019266:Iron, Dietary / Q000378:metabolism*; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D008297:Male; D008315:Malondialdehyde / Q000378:metabolism; D051379:Mice; D018384:Oxidative Stress
chemical_list: D000975:Antioxidants; D019266:Iron, Dietary; D017665:Hydroxyl Radical; D008315:Malondialdehyde; D006861:Hydrogen Peroxide