Lactobacillus acidophilus attenuates Aeromonas hydrophila induced cytotoxicity in catla thymus macrophages by modulating oxidative stress and inflammation

Patel, Bhakti; Kumar, Pranaw; Banerjee, Rajanya; Basu, Madhubanti; Pal, Arttatrana; Samanta, Mrinal; Das, Surajit

doi:10.1016/j.molimm.2016.05.012

Cited by 46 publications

(17 citation statements)

References 66 publications

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“…Down-regulated COX-2 was found in helicobacter pylori-infected mongolian gerbils with a commercial probiotic Lacidofil treatment [103]. Patel and colleagues demonstrated that Lactobacillus acidophilus pretreatment decreased COX-2 expression in catla thymus macrophages compared to Aeromonas hydrophila and co-stimulated macrophages [104]. …”

Section: Modes Of Action Of Probiotic Bacteria In Antioxidationmentioning

confidence: 99%

Antioxidant Properties of Probiotic Bacteria

et al. 2017

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Oxidative stress defines a condition in which the prooxidant–antioxidant balance in the cell is disturbed, resulting in DNA hydroxylation, protein denaturation, lipid peroxidation, and apoptosis, ultimately compromising cells’ viability. Probiotics have been known for many beneficial health effects, and the consumption of probiotics alone or in food shows that strain-specific probiotics can present antioxidant activity and reduce damages caused by oxidation. However, the oxidation-resistant ability of probiotics, especially the underling mechanisms, is not properly understood. In this view, there is interest to figure out the antioxidant property of probiotics and summarize the mode of action of probiotic bacteria in antioxidation. Therefore, in the present paper, the antioxidant mechanisms of probiotics have been reviewed in terms of their ability to improve the antioxidant system and their ability to decrease radical generation. Since in recent years, oxidative stress has been associated with an altered gut microbiota, the effects of probiotics on intestinal flora composition are also elaborated.

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Section: Modes Of Action Of Probiotic Bacteria In Antioxidationmentioning

confidence: 99%

Antioxidant Properties of Probiotic Bacteria

et al. 2017

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“…These byproducts are involved in a number of events. In the human body, free radicals are involved in oxidative stress [ 4 ]. Many factors, namely nitrogen oxides, herbicides, ozonization, radiation, and some metals, induce oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

et al. 2020

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In recent years, studies have focused on the therapeutic properties of probiotics to eliminate pathogenic microorganisms associated with various diseases. Lactobacilli are important probiotics groups that have been found to possess many health-promoting activities. This study was carried out to isolate LactobacillusreuteriLR12 and L. lactisLL10 from pineapple puree. The invitro analysis to evaluate probiotic characteristics of the isolated bacteria included survival in bile and acid tolerance. The cell-free supernatant of L. reuteri LR12 was effective against various pathogenic bacteria and fungi compared with L. lactisLL10. These two bacterial strains have strong anti-biofilm activity (100%) against Enterococcus faecalis, Staphylococcus aureus, and Bacillus cereus. The bacterial strains exhibited adhesion properties to HT-29 cells (human colorectal adenocarcinoma). These bacteria showed DPPH- (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, scavenging of hydroxyl radical activity, superoxide radical scavenging activity, and reducing power activity in the range of 72% ± 3%to 89.3% ± 1.7%, 64% ± 2.7%to 66.8% ± 1.5%, 59.8% ± 4.1%to 63.8% ± 2.1%, and 60.4% ± 1.8%to 66.1% ± 3.3%, respectively. Pineapple puree was used as the starter culture with milk for 2 days for yogurt preparation. Pineapple puree increased flavor and showed the physicochemical properties of yogurt. The finding of the sensory evaluation revealed no significant change compared with the control, except the appearance of yogurt. These findings show that Lactobacilli and pineapple puree have potential use in various probiotic preparations for the fermentation industry.

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“…[29][30][31][32] Patel et al conrmed that L. acidophilus intervention reduced ROS expression in calf thymus macrophages to enhance the immune response. 33 In this study, the LAB pre-treatment groups that had the strongest protective effect against H 2 O 2 -or juglone-mediated oxidative stress in nematodes also signicantly reduced the levels of ROS (P < 0.005) compared with the groups treated only with E. coli OP50. Effects of LAB pre-treatment on CAT, SOD and MDA levels in C. elegans exposed to H 2 O 2 .…”

Section: Discussionmentioning

confidence: 54%