Beneficial Effects of Viable and Heat-Inactivated Lactobacillus rhamnosus GG Administration on Oxidative Stress and Inflammation in Diet-Induced NAFLD in Rats
dc.contributor.author | Arellano García, Laura | |
dc.contributor.author | Trepiana Arin, Jenifer | |
dc.contributor.author | Martínez, J. Alfredo | |
dc.contributor.author | Portillo Baquedano, María Puy | |
dc.contributor.author | Milton Laskibar, Iñaki | |
dc.date.accessioned | 2023-03-30T14:08:53Z | |
dc.date.available | 2023-03-30T14:08:53Z | |
dc.date.issued | 2023-03-14 | |
dc.identifier.citation | Antioxidants 12(3) : (2023) // Article ID 717 | es_ES |
dc.identifier.issn | 2076-3921 | |
dc.identifier.uri | http://hdl.handle.net/10810/60567 | |
dc.description.abstract | Oxidative stress and inflammation are well-known triggers of NAFLD onset and progression. The aim of this study is to compare the potential benefits of a viable probiotic (Lactobacillus rhamnosus GG) and its parabiotic (heat-inactivated) on oxidative stress, inflammation, DNA damage and cell death pathways in the liver of rats featuring diet-induced NAFLD. The consumption of the steatotic diet led to increased final body and liver weights, higher hepatic triacylglycerol content, altered serum transaminase levels and enhanced oxidative and inflammatory status. Administration of the probiotic and the parabiotic partially prevented the body weight increase induced by the steatotic diet, whereas the probiotic caused more effective decreasing hepatic triglyceride content. Sharp but nonstatistically significant decreases in serum transaminase levels were also observed for both treatments. The reduction in antioxidant enzyme activities found in the nontreated animals fed the steatotic diet was partially prevented by both treatments (GPx activity). Similarly, the reductions in nonenzymatic antioxidant protection (GSH content) and total antioxidant capacity (ORAC) found in the nontreated rats were restored by the administration of both treatments. These results show that both viable and heat-inactivated Lactobacillus rhamnosus GG administration partially prevent steatotic diet-induced liver oxidative stress and inflammation induced in rats. | es_ES |
dc.description.sponsorship | This study was supported by Instituto de Salud Carlos III (CIBERobn) under Grant CB12/03/30007, The Basque Government under Grant IT1482-22 and Synergic R&D Projects in New and Emerging Scientific Areas on the Frontier of Science and Interdisciplinary Nature of The Community of Madrid (METAINFLAMATIONY2020/BIO-6600). Laura Isabel Arellano-García is a recipient of a doctoral fellowship from the Gobierno Vasco. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | NAFLD | es_ES |
dc.subject | liver steatosis | es_ES |
dc.subject | probiotics | es_ES |
dc.subject | parabiotics | es_ES |
dc.subject | Lactobacillus rhamnosus GG | es_ES |
dc.subject | oxidative stress | es_ES |
dc.subject | inflammation | es_ES |
dc.title | Beneficial Effects of Viable and Heat-Inactivated Lactobacillus rhamnosus GG Administration on Oxidative Stress and Inflammation in Diet-Induced NAFLD in Rats | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-03-28T12:55:59Z | |
dc.rights.holder | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2076-3921/12/3/717 | es_ES |
dc.identifier.doi | 10.3390/antiox12030717 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | |
dc.departamentoeu | Farmazia eta elikagaien zientziak |
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Except where otherwise noted, this item's license is described as © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).