Protective effect of Lactobacillus plantarum ATCC8014 on acrylamide-induced oxidative damage in rats

Sijia Zhao, Xiaoduo Zhao, Qingbo Liu, Yujun Jiang, Yanhua Li, Wenxiao Feng, Honghua Xu, Meili Shao
2020 Applied Biological Chemistry  
Acrylamide (AA), which is mainly found in fried foods, causes neurotoxicity, genetic toxicity, carcinogenic effects, and DNA damage. This study confirms that a strain of lactic acid bacteria (Lactobacillus plantarum ATCC8014) could alleviate the toxicity of rats by inhibiting the AA-induced oxidative damage. Forty-eight adult male SD rats were randomly divided into eight groups: control group, AA group (40 mg/kg), three different doses (1 × 10 7 CFU/ml, 1 × 10 8 CFU/ ml, 1 × 10 9 CFU/ml of
more » ... 10 9 CFU/ml of Lactobacillus plantarum ATCC8014) of prevention groups and therapeutic groups, respectively. At the end of three-week experiment, AA treatment produced a significant reduction in the rate of weight gain along with the symptoms of hind limb splay and ataxia. Histological examinations revealed various degrees of injury in five tissues. Levels of superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) in group AA rats were significantly decreased, but the level of lipid peroxidation (LPO) was significantly increased (p < 0.05). Both prevention and therapeutic groups with 1 × 10 9 CFU/ml of Lactobacillus plantarum ATCC8014 could effectively reduce the injury of AA to the body. However, reductions in both groups were not statistically significant.
doi:10.1186/s13765-020-00527-9 fatcat:wjpbytfkxvd33gcqo72zimuxd4