title: Lactobacillus plantarum CCFM639 alleviates aluminium toxicity.
abstract: Aluminium (Al) is the most abundant metal in the earth's crust. Al exposure can cause a variety of adverse physiological effects in humans and animals. Our aim was to demonstrate that specific probiotic bacteria can play a special physiologically functional role in protection against Al toxicity in mice. Thirty strains of lactic acid bacteria (LAB) were tested for their aluminium-binding ability, aluminium tolerance, their antioxidative capacity, and their ability to survive the exposure to artificial gastrointestinal (GI) juices. Lactobacillus plantarum CCFM639 was selected for animal experiments because of its excellent performance in vitro. Forty mice were divided into four groups: control, Al only, Al plus CCFM639, and Al plus deferiprone (DFP). CCFM639 was administered at 10(9) CFU once daily for 10 days, followed by a single oral dose of aluminium chloride hexahydrate at 5.14 mg aluminium (LD50) for each mouse. The results showed that CCFM639 treatment led to a significant reduction in the mortality rates with corresponding decrease in intestinal aluminium absorption and in accumulation of aluminium in the tissues and amelioration of hepatic histopathological damage. This probiotic treatment also resulted in alleviation of hepatic, renal, and cerebral oxidative stress. The treatment of L. plantarum CCFM639 has potential as a therapeutic dietary strategy against acute aluminium toxicity.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Leilei
authors.initials: L
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.|UK-China Joint Centre on Probiotic Bacteria, Norwich, NR4 7UA, UK.
authors.forename: Qixiao
authors.initials: Q
authors.lastname: Zhai
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Gang
authors.initials: G
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Qiuxiang
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Zhao
authors.affiliation: UK-China Joint Centre on Probiotic Bacteria, Norwich, NR4 7UA, UK.|Gut Health and Food Safety Programme, Institute of Food Research, Norwich, NR4 7UA, UK.
authors.forename: Arjan
authors.initials: A
authors.lastname: Narbad
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.|UK-China Joint Centre on Probiotic Bacteria, Norwich, NR4 7UA, UK.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China. fwtian@jiangnan.edu.cn.|UK-China Joint Centre on Probiotic Bacteria, Norwich, NR4 7UA, UK. fwtian@jiangnan.edu.cn.
authors.forename: Fengwei
authors.initials: F
authors.lastname: Tian
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China. chenwei66@jiangnan.edu.cn.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, People's Republic of China. chenwei66@jiangnan.edu.cn.|UK-China Joint Centre on Probiotic Bacteria, Norwich, NR4 7UA, UK. chenwei66@jiangnan.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D000535:Aluminum / Q000378:metabolism* / Q000633:toxicity*; D000825:Animal Structures / Q000473:pathology; D000818:Animals; D004195:Disease Models, Animal; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D051379:Mice; D019936:Probiotics / Q000008:administration & dosage*; D016019:Survival Analysis; D016896:Treatment Outcome
chemical_list: D000535:Aluminum
keywords: Aluminium binding; Aluminium toxicity; Antioxidative activity; Lactobacillus plantarum