TY - JOUR
T1 - Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice
AU - Vasconcelos, Felipe M.
AU - Silva, Hugo L.A.
AU - Poso, Sara M.V.
AU - Barroso, Marina V.
AU - Lanzetti, Manuella
AU - Rocha, Ramon S.
AU - Graça, Juliana S.
AU - Esmerino, Erick A.
AU - Freitas, Monica Q.
AU - Silva, Marcia C.
AU - Raices, Renata S.L.
AU - Granato, Daniel
AU - Pimentel, Tatiana C.
AU - Sant'Ana, Anderson S.
AU - Cruz, Adriano G.
AU - Valença, Samuel S.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/9
Y1 - 2019/9
N2 - The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.
AB - The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.
KW - Cigarette smoke-induced injury
KW - Prato cheese
KW - Probiotic
UR - http://www.scopus.com/inward/record.url?scp=85066959401&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2019.06.001
DO - 10.1016/j.foodres.2019.06.001
M3 - Article
C2 - 31285019
AN - SCOPUS:85066959401
SN - 0963-9969
VL - 123
SP - 697
EP - 703
JO - Food Research International
JF - Food Research International
ER -