关键词: 干酪乳杆菌, 枯草芽孢杆菌, 肠道菌群, 抗氧化, 酒精性肝损伤

Abstract:

Objective: To study the beneficial effects of the probiotic bacteria Lactobacillus casei K1 and Bacillus subtilis JS01 on
serum antioxidant capacity and intestinal flora of mice gavaged with alcohol. Methods: Sixty 5-week-old male Kunming mice were
randomly divided into five groups (n = 12). Group I was gavaged with alcohol alone as a positive control and groups II, III, IV and
V with alcohol plus normal saline, Lactobacillus casei K1 (1×108 CFU/mL) alone, Bacillus subtilis JS01 (1×108 CFU/mL) alone
and both probiotic strains, respectively. The mice from each group were gavaged for 8 consecutive weeks. Microbial populations
were enumerated in the intestinal flora of mice at the end of the experimental period and some serum antioxidant parameters were
examined as well. Results: Compared with group I, the mice from group III showed a significant reduction in MDA content and
a significant increase in SOD activity as well as an extremely significant difference in CAT activity (P ＜ 0.01), and significant
changes in SOD and MDA levels were also observed for those from group. However, the mice from the group V exhibited no
significant difference in MDA level from those from the positive control group, though the differences in SOD and CAT activities
were significant (P ＜ 0.05) and extremely significant (P ＜ 0.01), respectively. In the mice from groups III and V, significantly
higher amounts of intestinal lactic acid bacteria, bifidobacteria and anaerobic bacteria were observed as compared with the positive
control mice (P ＜ 0.05). Similarly, the mice from group IV presented a significant increase in the number of intestinal lactic acid
bacteria (P ＜ 0.05), although there were no significant differences in bifidobacteria or anaerobic bacteria (P ＞ 0.05). Conclusion:
Lactobacillus casei K1 and Bacillus subtilis can not only improve serum antioxidant capacity but also reduce hepatic damage and
intestinal flora imbalance in mice gavaged with alcohol.

Key words: Lactobacillus casei, Bacillus subtilis, intestinal flora, antioxidant capacity, alcoholic hepatic injury