Lactobacillus balances gut microbiome and improves chronic-alcohol-induced liver injury
Credit: Mary Ann Liebert, Inc., publishers
New Rochelle, NY, December 9, 2019–Researchers demonstrated that Lactobacillus rhamnosus can dose-dependently reestablish a balanced intestinal microbiome and counter the liver-damaging effects of alcohol consumption in mice to reverse the results of chronic alcohol-induced liver injury. The design, results, and implications of this new study are published in Journal of Medicinal Food, a peer-reviewed journal from Mary Ann Liebert, Inc., publishers. Click here to read the full-text article free on the Journal of Medicinal Food website through January 9, 2019.
The article entitled “Lactobacillus rhamnosus Granules Dose-Dependently Balance Intestinal Microbiome Disorders and Ameliorate Chronic Alcohol-Induced Liver Injury” was coauthored by Yuhua Wanga and colleagues from Jilin Agricultural University, National Processing Laboratory for Soybean Industry and Technology, and National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China.
In this study, mice consumed alcohol for 8 weeks and were fed Lactobacillus rhamnosus granules (LGG) the last 2 weeks, in varying doses (low, medium, and high) together with a high fat diet. The researchers showed that LGG administration dose-dependently improved alcohol-induced liver injury by reducing fat accumulation and the inflammatory response in liver. LGG consumption also ameliorated the liver damage. The probiotic effect of the LGG restored a healthy balance in the gut microbiome, which was damaged by the alcohol consumption. LGG reduced the number of gram-negative bacteria and increased gram-positive bacteria, including in the ileum and cecum.
“This demonstration of the impact of a probiotic intervention correcting alcohol-induced dysbiosis and reducing liver inflammation and fat accumulation has exciting potential in the prevention and treatment of alcohol-induced liver disease as well as non-alcoholic fatty liver disease,” states Journal of Medicinal Food Editor-in-Chief Michael Zemel, PhD, Professor Emeritus, The University of Tennessee and Chief Scientific Officer, NuSirt Biopharma.
About the Journal
Journal of Medicinal Food is an the only peer-reviewed journal focusing exclusively on the medicinal value and biomedical effects of food materials. Led by Editors-in-Chief Michael Zemel, PhD, Professor Emeritus, The University of Tennessee and Chief Scientific Officer, NuSirt Biopharma, and Jeongmin Lee, PhD, Department of Medical Nutrition, Kyung Hee University, Yongin, South Korea, the Journal publishes original scientific research on the bioactive substances of functional and medicinal foods, nutraceuticals, herbal substances, and other natural products. The Journal explores the chemistry and biochemistry of these substances, as well as the methods for their extraction and analysis, the use of biomarkers and other methods to assay their biological roles, and the development of bioactive substances for commercial use. Tables of content and a sample issue may be viewed on the Journal of Medicinal Food website.
About the Publisher
Mary Ann Liebert, Inc., publishers is a privately held, fully integrated media company known for establishing authoritative peer-reviewed journals in many promising areas of science and biomedical research, including The Journal of Alternative and Complementary Medicine and Cannabis and Cannabinoid Research. Its biotechnology trade magazine, GEN (Genetic Engineering & Biotechnology News), was the first in its field and is today the industry’s most widely read publication worldwide. A complete list of the firm’s 90 journals, books, and newsmagazines is available on the Mary Ann Liebert, Inc., publishers website.
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