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author:

Yang, Z. (Yang, Z..) [1] | Lian, J. (Lian, J..) [2] | Li, J. (Li, J..) [3] | Guo, W. (Guo, W..) [4] | Ni, L. (Ni, L..) [5] | Lv, X. (Lv, X..) [6]

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Scopus

Abstract:

In this study, we investigated the ameliorative effects of selenium-enriched Lactobacillus fermentum FZU3103 (Lf@Se) and its pathway on alcoholic liver injury (ALI) in mice. The results showed that Lf@Se was superior to Lf and inorganic selenium in alleviating ALI. Oral Lf@Se effectively prevented lipid metabolism disorders, improved liver function, promoted alcohol metabolism, and alleviated liver oxidative damage in mice. 16S amplicons sequencing indicated that Lf@Se intervention modulated intestinal flora homeostasis by increasing (decreasing) the abundance of beneficial bacteria (harmful bacteria), which is associated with the improvement of liver function. Besides, Lf@Se intervention altered the liver metabolic profile, and the characteristic biomarkers were mainly involved in tyrosine metabolism, retinol metabolism, galactose metabolism, and primary bile acid biosynthesis. Additionally, Lf@Se intervention regulated liver gene expression for lipid metabolism and oxidative stress. Western blot analysis revealed increased expression levels of intestinal tight junction proteins after Lf@Se intervention, thereby ameliorating alcohol-induced intestinal barrier damage. © 2024 American Chemical Society.

Keyword:

alcoholic liver injury intestinal microbiota Lactobacillus fermentum liver metabolomics selenium-rich probiotics

Community:

  • [ 1 ] [Yang Z.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 2 ] [Yang Z.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 3 ] [Lian J.]College of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
  • [ 4 ] [Li J.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 5 ] [Li J.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 6 ] [Guo W.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 7 ] [Guo W.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 8 ] [Ni L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 9 ] [Ni L.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 10 ] [Lv X.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 11 ] [Lv X.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China

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Source :

Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year: 2025

Issue: 5

Volume: 73

Page: 3232-3245

5 . 7 0 0

JCR@2023

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 4

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