ABSTRACT
A growing body of evidence has linked the gut microbiota to liver metabolism. The manipulation of intestinal microflora has been considered as a promising avenue to promote liver health. However, the effects of Lactobacillus gasseri LA39, a potential probiotic, on liver metabolism remain unclear. Accumulating studies have investigated the proteomic profile for mining the host biological events affected by microbes, and used the germ-free (GF) mouse model to evaluate host-microbe interaction. Here, we explored the effects of L. gasseri LA39 gavage on the protein expression profiles of the liver of GF mice. Our results showed that a total of 128 proteins were upregulated, whereas a total of 123 proteins were downregulated by treatment with L. gasseri LA39. Further bioinformatics analyses suggested that the primary bile acid (BA) biosynthesis pathway in the liver was activated by L. gasseri LA39. Three differentially expressed proteins (cytochrome P450 family 27 subfamily A member 1 (CYP27A1), cytochrome P450 family 7 subfamily B member 1 (CYP7B1), and cytochrome P450 family 8 subfamily B member 1 (CYP8B1)) involved in the primary BA biosynthesis pathway were further validated by western blot assay. In addition, targeted metabolomic analyses demonstrated that serum and fecal β-muricholic acid (a primary BA), dehydrolithocholic acid (a secondary BA), and glycolithocholic acid-3-sulfate (a secondary BA) were significantly increased by L. gasseri LA39. Thus, our data revealed that L. gasseri LA39 activates the hepatic primary BA biosynthesis and promotes the intestinal secondary BA biotransformation. Based on these findings, we suggest that L. gasseri LA39 confers an important function in the gut‒liver axis through regulating BA metabolism.
Subject(s)
Mice , Animals , Bile Acids and Salts/metabolism , Lactobacillus gasseri , Proteomics , Liver/metabolism , BiotransformationABSTRACT
Objective: To examine the survivability and stability of probiotic strains in presence and absence of pharmaceutical excipients for a long period of time at (4 ± 1) ℃. Methods: The survival rates of probiotic strains, Pediococcus pentosaceus GS4 (MTCC12683)(NCBI HM044322),GS17(NCBI KJ608061)and Lactobacillus gasseri (ATCC 19992), were evaluated. Probiotic strains were lyophilized individually and in combination of excipients (sorbitol, ascorbic acid, fructose and skim milk). The prepa-ration was monitored for 120 d storing at(4 ± 1) ℃.During storage,all the preparations were evaluated for viability and stability of probiotic properties like lactic acid produc-tion, antimicrobial effect,water activity,and adherence to epithelial cells. Results: Sorbitol,ascorbic acid and skim milk favoured the viability of freeze-dried cells and sustained probiotic properties during storage. Without excipients (control group), strains showed percentage of survivability not more than 70% while strains with excip-ients survived for 73%–93% for a long period of time. Conclusions: Commonly used excipients can be considered as a vehicle for delivering active principle in probiotic formulation and for sustaining the viability and stability of probiotic strains for a period of 120 d.
ABSTRACT
Objective To examine the survivability and stability of probiotic strains in presence and absence of pharmaceutical excipients for a long period of time at (4 ± 1) °C. Methods The survival rates of probiotic strains, Pediococcus pentosaceus GS4 (MTCC12683) (NCBI HM044322), GS17 (NCBI KJ608061) and Lactobacillus gasseri (ATCC 19992), were evaluated. Probiotic strains were lyophilized individually and in combination of excipients (sorbitol, ascorbic acid, fructose and skim milk). The preparation was monitored for 120 d storing at (4 ± 1) °C. During storage, all the preparations were evaluated for viability and stability of probiotic properties like lactic acid production, antimicrobial effect, water activity, and adherence to epithelial cells. Results Sorbitol, ascorbic acid and skim milk favoured the viability of freeze-dried cells and sustained probiotic properties during storage. Without excipients (control group), strains showed percentage of survivability not more than 70% while strains with excipients survived for 73%–93% for a long period of time. Conclusions Commonly used excipients can be considered as a vehicle for delivering active principle in probiotic formulation and for sustaining the viability and stability of probiotic strains for a period of 120 d.