Hepatoprotective effects of Lactococcus chungangensis CAU 1447 in alcoholic liver disease

J Dairy Sci. 2019 Dec;102(12):10737-10747. doi: 10.3168/jds.2019-16891. Epub 2019 Sep 11.

Abstract

Alcoholic liver disease (ALD) is correlated with alcohol consumption, and ALD progression depends on various factors. Some lactic acid bacteria (LAB) are beneficial for mitigating ALD. However, the valuable effects of LAB-derived dairy products remain unclear. Here, we evaluated the effects of Lactococcus chungangensis CAU 1447 dry cells (CAU 1447) and cream cheese derived from CAU 1447 on ALD progression following long-term alcohol consumption in rats. Oral administration of CAU 1447 and CAU 1447 cream cheese significantly reduced alkaline phosphatase, aspartate aminotransferase, alanine aminotransferase, and triglyceride levels. We found that CAU 1447 and CAU 1447 cream cheese downregulated mRNA encoding various cytokines and antioxidative factors in the liver. Oral CAU 1447 cream cheese administration increased short-chain fatty acid, butyrate, and acetate levels in feces. Thus, administration of CAU 1447 and CAU 1447 cream cheese induced hepatoprotective effects, indicating potential applications as a supplement for ALD mitigation.

Keywords: Lactococcus chungangensis CAU 1447; alcoholic liver disease; antioxidant activity; cream cheese; toll-like receptor.

MeSH terms

  • Animals
  • Biological Factors / therapeutic use
  • Cheese / microbiology
  • Dietary Supplements
  • Feces / chemistry
  • Fermentation
  • Lactococcus*
  • Liver Diseases, Alcoholic / therapy*
  • Male
  • Probiotics / therapeutic use*
  • Protective Agents / therapeutic use
  • Rats
  • Rats, Sprague-Dawley

Substances

  • Biological Factors
  • Protective Agents