title: Potential of Lactobacillus plantarum CCFM639 in Protecting against Aluminum Toxicity Mediated by Intestinal Barrier Function and Oxidative Stress.
abstract: Aluminum (Al) is a ubiquitous metal that can seriously harm the health of animals and humans. In our previous study, we demonstrated thatLactobacillus plantarumCCFM639 can decrease Al burden in the tissues of mice by inhibiting intestinal Al absorption. The main aim of the present research was to investigate whether the protection by the strain is also associated with enhancement of the intestinal barrier, alleviation of oxidative stress and modulation of the inflammatory response. In an in vitro cell model, two protection modes (intervention and therapy) were examined and the results indicated thatL. plantarumCCFM639 alleviated Al-induced cytotoxicity. In a mouse model,L. plantarumCCFM639 treatment was found to significantly alleviate oxidative stress in the intestinal tract, regulate the function of the intestinal mucosal immune system, restore the integrity of tight junction proteins and maintain intestinal permeability. These results suggest that in addition to Al sequestration,L. plantarumCCFM639 can also inhibit Al absorption by protecting the intestinal barrier, alleviating Al-induced oxidative stress and inflammatory response. Therefore,L. plantarumCCFM639 has the potential to be a dietary supplement ingredient that provides protection against Al-induced gut injury.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. edyulei@126.com.|UK-China Joint Centre on Probiotic Bacteria, Norwich NR4 7UA, UK. edyulei@126.com.
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, China. zhaiqixiao@sina.com.|UK-China Joint Centre on Probiotic Bacteria, Norwich NR4 7UA, UK. zhaiqixiao@sina.com.
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, 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, China. liuxm@jiangnan.edu.cn.
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, China. wanggang@jiangnan.edu.cn.
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, China. jxzhao@jiangnan.edu.cn.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. zhanghao@jiangnan.edu.cn.|UK-China Joint Centre on Probiotic Bacteria, Norwich NR4 7UA, UK. zhanghao@jiangnan.edu.cn.
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, China. arjan.narbad@ifr.ac.uk.|UK-China Joint Centre on Probiotic Bacteria, Norwich NR4 7UA, UK. arjan.narbad@ifr.ac.uk.|Gut Health and Food Safety Programme, Institute of Food Research, Norwich NR4 7UA, UK. arjan.narbad@ifr.ac.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, China. chenwei66@jiangnan.edu.cn.|UK-China Joint Centre on Probiotic Bacteria, Norwich NR4 7UA, UK. chenwei66@jiangnan.edu.cn.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. chenwei66@jiangnan.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D000535:Aluminum / Q000378:metabolism* / Q000633:toxicity; D000818:Animals; D007413:Intestinal Mucosa / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000502:physiology*; D051379:Mice; D018384:Oxidative Stress; D010539:Permeability; D019936:Probiotics / Q000008:administration & dosage*; D019108:Tight Junctions / Q000378:metabolism
chemical_list: D000535:Aluminum
keywords: Lactobacillus plantarum; aluminum; gut health; lactic acid bacteria; probiotic; protection