title: Lactobacillus fermentum Suo Attenuates HCl/Ethanol Induced Gastric Injury in Mice through Its Antioxidant Effects.
abstract: The purpose of the study was to determine the inhibitory effects of Lactobacillus fermentum Suo (LF-Suo) on HCl/ethanol induced gastric injury in ICR (Institute for Cancer Research) mice and explain the mechanism of these effects through the molecular biology activities of LF-Suo. The studied mice were divided into four groups: healthy, injured, LF-Suo-L and LF-Suo-H group. After the LF-Suo intragastric administration, the gastric injury area was reduced compared to the injured group. The serum MOT (motilin), SP (substance P), ET (endothelin) levels of LF-Suo treated mice were lower, and SS (somatostatin), VIP (vasoactive intestinal peptide) levels were higher than the injured group mice. The cytokine IL-6 (interleukin 6), IL-12 (interleukin 12), TNF-α (tumor necrosis factor-α) and IFN-γ (interferon-γ) serum levels were decreased after the LF-Suo treatment. The gastric tissues SOD (superoxide dismutase), GSH-Px (glutathione peroxidase), NO (nitric oxide) and activities of LF-Suo treated mice were increased and MDA (malondialdehyde) activity was decreased compared to the injured group mice. By the RT-PCR assay, LF-Suo raised the occludin, EGF (epidermal growth factor), EGFR (epidermal growth factor receptor), VEGF (vascular endothelial growth factor), Fit-1 (fms-like tyrosine kinase-1), IκB-α (inhibitor kappaB-α), nNOS (neuronal nitric oxide synthase), eNOS (endothelial nitric oxide synthase), Mn-SOD, Cu/Zn-SOD, CAT (catalase) mRNA or protein expressions and reduced the COX-2, NF-κB (nuclear factor kappaB), and iNOS (inducible nitric oxide synthase) expressions in gastric tissues compared to the gastric injured group mice. A high concentration (1.0 × 10⁸ CFU/kg b.w.) of LF-Suo treatment showed stronger anti-gastric injury effects compared to a low concentration of (0.5 × 10⁸ CFU/kg b.w.) of LF-Suo treatment. LF-Suo also showed strong survival in pH 3.0 man-made gastric juice and hydrophobic properties. These results indicate that LF-Suo has potential use as probiotics for its gastric injury treatment effects.
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China. birget@swu.edu.cn.|College of Food Science, Southwest University, Chongqing 400715, China. birget@swu.edu.cn.
authors.forename: Huayi
authors.initials: H
authors.lastname: Suo
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.|Chongqing Engineering Technology Research Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. zhaoxin@cque.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhao
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. qianyu@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. qianyu@foods.ac.cn.|Chongqing Engineering Technology Research Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. qianyu@foods.ac.cn.
authors.forename: Yu
authors.initials: Y
authors.lastname: Qian
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. sunpeng@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. sunpeng@foods.ac.cn.|Chongqing Engineering Technology Research Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. sunpeng@foods.ac.cn.
authors.forename: Peng
authors.initials: P
authors.lastname: Sun
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China. zhukai@foods.ac.cn.|Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. zhukai@foods.ac.cn.|Chongqing Engineering Technology Research Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. zhukai@foods.ac.cn.
authors.forename: Kai
authors.initials: K
authors.lastname: Zhu
authors.affiliation: Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu 610041, China. baozhongsun@163.com.
authors.forename: Jian
authors.initials: J
authors.lastname: Li
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China. lijian@swun.cn.
authors.forename: Baozhong
authors.initials: B
authors.lastname: Sun
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D016207:Cytokines / Q000378:metabolism; D004195:Disease Models, Animal; D000431:Ethanol; D005750:Gastric Juice / Q000378:metabolism; D005753:Gastric Mucosa / Q000378:metabolism; D005768:Gastrointestinal Hormones / Q000378:metabolism; D015971:Gene Expression Regulation, Enzymologic; D006851:Hydrochloric Acid; D006863:Hydrogen-Ion Concentration; D018836:Inflammation Mediators / Q000378:metabolism; D052197:Limosilactobacillus fermentum / Q000502:physiology*; D008297:Male; D008813:Mice, Inbred ICR; D019936:Probiotics; D013270:Stomach / Q000382:microbiology*; D013276:Stomach Ulcer / Q000139:chemically induced / Q000382:microbiology / Q000473:pathology / Q000517:prevention & control*
chemical_list: D000975:Antioxidants; D016207:Cytokines; D005768:Gastrointestinal Hormones; D018836:Inflammation Mediators; D000431:Ethanol; D006851:Hydrochloric Acid
keywords: Lactobacillus fermentum Suo; antioxidant; ethanol; gastric injury; mice