Effects of fermented food on the body weight and behavior after repeated LPS administration in mice
2021
Autori:
Vukojević, AnđelaPrvulović, Milica
Todorović, Smilja
Mladenović, Aleksandra
Jović, Milena
Jovanović-Macura, Irena
Perović, Milka
Milanović, Desanka
Ostala autorstva
Spasojević, IvanTip dokumenta:
Konferencijski prilog (Objavljena verzija)
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© 2021 by the Faculty of Chemistry and the Serbian Biochemical Society
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
Non-communicable chronic diseases are largely driven by chronic inflammation, which can be in relation with poor diet and toxic products of commensal bacteria in guts. Diet intervention can change gut microbiota function and composition (Wastyk et al., 2021). The fermented foods containing microorganisms able to remodel host microbiota, can improve inflammatory status of the organism, including brain. Sauerkraut, produced by spontaneous fermentation of cabbage with lactic acid bacteria (LAB), is an important dietary ingredient, but studies of its effects are rather scarce (Zubaidah et al., 2020). Here, we aim to examine whether sauerkraut brine is able to change physiological and behavioral response to systemic inflammation in mice induced by lipopolysaccharides (LPS), a constituent of the Gram-negative bacteria cell wall (Kubera et al., 2016).
Three-month-old C57BL/6 mice were given 150 l of sauerkraut brine (SB) or pasteurized sauerkraut brine (PSB) for 5 weeks by oral gavage. Control animals (CON) received the equivalent amount of water. During last week, animals were challenged by 5 injections of LPS (0.5 mg/kg, i.p.) Before and after LPS, behavior of animals was tested by open field, light-dark box, Y-maze, tail-suspension and rota rod tests. Food consumption and body weight were measured throughout the experiment.
Quality analysis of in-home made sauerkraut produced by tradiotional spontaneous fermentation show that sauerkraut brine counts 2x105 colony forming units (CFU/ml) of LAB. SB and PSB treatments did not influence body weights and behavior compared to CON mice. LPS induced sick behavior characterized by weight loss and decreased food intake, where the fastest recovery was observed in the SB group. Behavioral analysis revealed similar response to LPS challenge between groups. However, further intra-group analysis and molecular screening is required to assess the possible subtle impact of sauerkraut on the mice behavior and immune status
Ključne reči:
LPS; Fermented food; BehaviorFinansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200007 (Univerzitet u Beogradu, Institut za biološka istraživanja 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
U:
- Spasojević I, editor. Serbian Biochemical Society Tenth Conference: with international participation: Biochemical Insights into Molecular Mechanisms; 2021 Sep 24; Kragujevac, Serbia. Belgrade: Faculty of Chemistry: Serbian Biochemical Society; 2021. p. 179.