Lactic acid bacteria (LAB) have been used as ingredients of functional foods to promote health and prevent diseases because of their beneficial effects. This study aimed to investigate the antioxidative effects of LAB on the hepatotoxicity in D-galactose-induced aging mice. LAB were isolated from the traditional Chinese fermented foods and screened by the tolerance of hydrogen peroxide (H2 O2 ). Male ICR (Institute of Cancer Research) mice were subcutaneously injected with D-galactose for 5 weeks and then gastric gavage with LAB for 6 weeks. The results showed that Lactobacillus plantarum AR113 and AR501, and Pediococcu pentosaceus AR243 could tolerate up to 1.5 mM H2 O2 in vitro, and they could live through simulated gastrointestinal tract (GIT) to colonizing the GIT of host. In vivo, oral administration of L. plantarum AR113 and AR501 improved the antioxidant status of D-galactose-induced oxidative stress mice such as alleviated liver damages and reduced abnormal activities of superoxide dismutase, glutathione peroxidase, and catalase to normal levels. In addition, L. plantarum AR501 markedly elevated the gene expression of nuclear factor erythroid-2-related factor 2 and upregulated the expressions of several antioxidant genes such as glutathione reductase, glutathione S-transferase, glutamate-cysteine ligase catalytic subunit, glutamate-cysteine ligase modifier subunit, and NAD(P)H quinone oxidoreductase 1 in the liver of an aging mice. Therefore, L. plantarum AR501 could be a good candidate for producing antiaging functional foods.
Keywords: D-galactose; antioxidant activity in vivo; hepatotoxicity; lactic acid bacteria; nuclear factor erythroid-2-related factor 2.
© 2018 Institute of Food Technologists®.