Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function

Yun Ma; Xiao Chen; Ruiyu Xu; Hongyan Niu; Qun Huang; Yan Zhou

doi:10.1016/j.fochx.2023.101025

Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function

Food Chem X. 2023 Dec 5:20:101025. doi: 10.1016/j.fochx.2023.101025. eCollection 2023 Dec 30.

Authors

Yun Ma¹, Xiao Chen¹, Ruiyu Xu¹, Hongyan Niu¹, Qun Huang¹, Yan Zhou¹

Affiliation

¹ The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China.

Abstract

Fermented foods have protective effects on body health. In our previously study, we found Lactiplantibacillus plantarum fermentation enhanced antioxidant activity of kiwifruit in vitro digestion. Then, in this work we explored the protective effect of fermented kiwi on intestinal injury induced by acute lipopolysaccharide (LPS) stress. Compared to non-fermented kiwi pulp (KP), Lactiplantibacillus plantarum fermented kiwi pulp (FKP-LP) contained more peptides, hormones and vitamins contents, lesser nucleic acid and carbohydrate contents. FKP-LP could relieve the intestinal injury by improving morphological of tight junction and upregulating tight junction proteins mRNA expression. Fermented kiwi maintained the mitochondrial morphology, mitochondrial respiratory function, and mitochondrial homeostasis, and relieved the LPS induced injury by regulating the contents of energy substances, and the respiratory chain complex enzyme activity through the pathway of AMPK and its downstream factors including PGC-1α, NRF1, NRF2, TFAM, and ULK2.

Keywords: Fermented kiwifruit; Intestinal barrier function; Intestinal injury; Lactic acid bacteria; Mitochondria.