Effect of sauerkraut brine in central and peripheral LPS-induced inflammation in C57BL/6 mice
2023
Authors:
Vukojević, AnđelaPrvulović, Milica
Todorović, Smilja
Mladenović, Aleksandra
Sokanović, Srđan
Simeunović, Valentina
Jović, Milena
Milanović, Desanka
Contributors
Kanazir, SelmaSavić, Danijela
Document Type:
Conference object (Published version)
,
© 2023 by Serbian Neuroscience Society and associates
Metadata
Show full item recordAbstract:
Systemic inflammation can be triggered by structural components of gut bacteria such
as LPS, leading to a cascade of inflammatory pathways involving cytokines and other
pro-inflammatory molecules. Dietary interventions have been shown to influence
these pathways. Fermented food as a rich source of nutrients, phytochemicals and
bioactive compounds, have the significant biological activities, such as anti inflammatory and immunomodulatory functions. In addition, some of these functions
are due to the high content of lactic acid bacteria (LAB) and their products.
The aim of this study was to investigate the effects of sauerkraut brine (SB) on
lipopolysaccharides (LPS)-induced central and peripheral inflammation in C57BL/6
mice. Ninety postnatal day-old mice were divided into 3 groups: naive, treated with
either 150 µl sauerkraut brine and pasteurized sauerkraut brine (PSB) by oral
administration for 5 weeks. Control animals (CON) received an equivalent amount of
saline. Both groups received LPS (0.5 mg/kg. i.p.) 3 hours before sacrifice. Brain and
liver were isolated for PCR and Western blot analyzes.
The SB and PSB treatments did not affect body weight and behavior of mice
compared with CON mice. At the molecular level, the sauerkraut brine affected the
TLR4-MyD88 signaling pathway, resulting in a reduction of cytokines and other
inflammatory molecules in mice cortex, which was not the case in the liver. Since
analysis of sauerkraut revealed a high abundance of lactic acid bacteria (LAB)
(1.8x106
/gr), future studies should clarify whether the anti-inflammatory effect of
sauerkraut brine is mediated by the mouse microbiota.
Keywords:
Inflammation; Fermented food; Sauerkraut brine; LPS; MicrobiotaFunding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200017 (University of Belgrade, Institute of Nuclear Sciences 'Vinča', Belgrade-Vinča) (RS-MESTD-inst-2020-200017)
In:
- Kanazir S, Savić D, editors. Book of abstracts: 8th Congress of Serbian Neuroscience Society with international participation; 2023 May 31 - Jun 2; Belgrade, Serbia. Belgrade: Serbian Neuroscience Society; 2023. p. 68.