Snack on lactobacilli
Scientists have found out what restores the liver when drinking alcohol
Scientists have found out that lactobacilli, which are part of probiotics and fermented milk products, not only have a beneficial effect on the intestinal microflora, but also restore the liver in case of damage associated with alcohol consumption.
The results of the study are published in the Journal of Medicinal Food (Gu et al., Lactobacillus rhamnosus Granules Dose-Dependent Balance Intestinal Microbiome Disorders and Ameliorate Chronic Alcohol-Induced Liver Injury).
Long-term alcohol consumption is one of the main causes of chronic liver diseases, such as fatty liver disease, steatosis, cirrhosis and liver cancer.
Chinese scientists led by Yuhua Wang from Jilin Agricultural University, during experiments on mice, found that Lactobacillus rhamnosus lactobacilli are able to repair liver damage associated with prolonged alcohol consumption.
Lactobacilli are found in many fermented milk products, such as yogurt, kefir, fermented baked milk, curd, sour cream, soft cheeses. They are also part of probiotics that regulate the composition of the intestinal microbiota and enhance immunity. The most common strain of lactobacilli used in probiotics is Lactobacillus rhamnosus.
In their previous studies, the authors found that L.rhamnosus enhances intestinal barrier function, improves the immune system of its mucous membrane and lipid metabolism in the liver by regulating the expression of a signaling factor in the intestine and liver. Now they have decided to find out whether lactobacilli will help restore alcoholic liver damage.
In the study, mice consumed alcohol for eight weeks and for the last two weeks received L.rhamnosus (LGG) granules in various doses (low, medium and high) along with a high-fat diet.
LGG granules consisted of starch, skimmed milk powder, whey powder, microcrystalline cellulose, maltose and L.rhamnosus fermented liquid, which accounted for 30-50 percent of the total weight of the granules.
The results showed that after eight weeks of chronic alcohol consumption, the number of lactobacilli and bifidobacteria decreased in mice, the intestinal pH increased (acidity decreased) and excessive growth of pathogenic bacteria was observed.
The introduction of LGG granules contributed to the restoration of intestinal microflora, reduced fat accumulation and reduced the degree of inflammation in the liver. The probiotic effect was expressed in a decrease in the number of gram-negative and an increase in the number of gram-positive bacteria in the intestine, a decrease in the level of lipopolysaccharides, suppression of the production of triglycerides, free fatty acids and malonic dialdehyde in the liver. Scientists note that lactobacilli eliminate alcoholic dysbiosis, reduce the accumulation of fat in the liver and its inflammation.
The authors hope that their discovery will help to create new drugs for the treatment of liver diseases.
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