Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice

Author(s):Show less -

Vasconcelos, Felipe M. ^[1] ; Silva, Hugo L. A. ^[2] ; Poso, Sara M. V. ^[1] ; Barroso, Marina V. ^[1] ; Lanzetti, Manuella ^[1] ; Rocha, Ramon S. ^{[3, 2]} ; Graca, Juliana S. ^[4] ; Esmerino, Erick A. ^[2] ; Freitas, Monica Q. ^[2] ; Silva, Marcia C. ^[3] ; Raices, Renata S. L. ^[3] ; Granato, Daniel ^[5] ; Pimentel, Tatiana C. ^[6] ; Sant'Ana, Anderson S. ^[4] ; Cruz, Adriano G. ^[3] ; Valenca, Samuel S. ^[1]

Affiliation

^[1] Univ Fed Rio de Janeiro, Inst Ciencias Biomed, Rio De Janeiro - Brazil

^[2] Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

^[3] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil

^[4] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[5] UEPG, Dept Engn Alimentos, BR-84030900 Ponta Grosso - Brazil

^[6] Inst Fed Parana, Paranavai, Parana - Brazil

• Document type: Journal article
• Source: Food Research International; v. 123, p. 697-703, SEP 2019.
• Web of Science Citations: 4

Abstract

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. (AU)

• FAPESP's process: 16/12001-0 - Probiomics: health and technological impacts caused in the metabolome of probiotic microorganisms submitted to stress conditions
• Grantee: Juliana Silva da Graça
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)