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Drug Design, Development and Therapy Volume 14, 2020 - Issue
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Original Research

Pretreatment with Lactobacillus fermentum XY18 Relieves Gastric Injury Induced by HCl/Ethanol in Mice via Antioxidant and Anti-Inflammatory Mechanisms

Ranran Wang1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China
,
Kexiang Zhou5 Gastroenterology, The Third Affiliated Hospital, Chongqing Medical University, Chongqing, People’s Republic of China
,
Rongrong Xiong1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China
,
Yi Yang1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China
,
Ruokun Yi1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
,
Jing Hu1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;4 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People’s Republic of China
,
Wei Liao1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;6 Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines
&
Xin Zhao1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9798-7865
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Pages 5721-5734 | Published online: 30 Dec 2020
 
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Abstract

Aim

Lactobacillus fermentum XY18 (LF-XY18) is a bacterial strain with satisfactory antioxidant properties in vitro that we previously isolated from Xinjiang yogurt. This article will explore the preventive effect of LF-XY18 on acute gastric injury and provide the basis for the innovative development and application of lactic acid bacteria (LAB).

Methods

Kunming mice underwent gastric injury induced by hydrochloric acid and ethanol. LF-XY18 isolated from yogurt in Xinyuan County in the Yili region of Xinjiang was subsequently administered intragastrically to mice for 2 weeks to explore the mechanism of LF-XY18 in preventing gastric injury via its antioxidant effects.

Results

There was decreased gastric juice volume, gastric injury area, and formation of gastric mucosal lesions in the LF-XY18 mice as compared to those in the control mice, while LF-XY18 prevented the decrease in the gastric juice pH value in mice. Compared with the gastric injury model group mice, LF-XY18 reduced the serum levels of motilin, substance P, interleukin-6, interleukin-12, tumor necrosis factor-α, and interferon-γ but increased the serum levels of somatostatin and vasoactive intestinal peptide. The activities of superoxide dismutase, glutathione peroxidase, glutathione, and nitric oxide were increased in the gastric tissue of the LF-XY18 mice compared with the control mice, but malondialdehyde activity was decreased in the LF-XY18 mice. Quantitative polymerase chain reaction analysis illustrated that in the gastric tissue of LF-XY18 mice, the messenger RNA (mRNA) expression of occludin, epidermal growth factor (EGF), EGF receptor, vascular EGF, inhibitor kappa-B-α, neuronal nitric oxide synthase, endothelial nitric oxide synthase, cuprozinc superoxide dismutase, manganese superoxide dismutase, and catalase was stronger than that in the control mice, but the mRNA expression of activated B cells (NF-κB), inducible nitric oxide synthase, and cyclooxygenase-2 was weaker than in the control mice.

Conclusion

These results indicate that LF-XY18 has a potential role in the prevention of gastric injury through antioxidant effects, and a high concentration (1.0 × 109 CFU/kg b.w.) of LF-XY18 has a stronger anti-gastric injury effect than a low concentration (1.0 × 108 CFU/kg b.w.).

Acknowledgments

This research was funded by the Chongqing University Innovation Research Group Project (CXQTP20033) and the Science and Technology Project of the Chongqing Education Commission (KJQN202001604), China.

Disclosure

The authors declare no conflicts of interest.

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