Effects of Lactobacillus casei on Iron Metabolism and Intestinal Microflora in Rats Exposed to Alcohol and Iron.
Study Goal
The researchers aimed to investigate the effect of Lactobacillus casei strain Shirota on iron metabolism and intestinal microflora in rats exposed to excessive alcohol and iron.
Results Summary
L. casei supplementation significantly improved iron metabolism by reducing serum ferritin, hepcidin, and protein expressions related to iron transport, while also restoring intestinal flora balance by increasing Lactobacillus and decreasing Bacteroides and E. coli.
Population
Male rats exposed to alcohol and high iron intake.
Effective Dosage
8 × 10^8 CFU/kg/day
Duration
12 weeks
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | levels of serum ferritin | male rats | - | significantly increased | #1 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | levels of hepcidin | male rats | - | significantly increased | #2 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | protein expressions of ferroportin 1 | male rats | - | significantly increased | #3 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | protein expressions of divalent metal transporter 1 | male rats | - | significantly increased | #4 |
L. casei (8 × 108 CFU/kg/day) | decrease | levels of serum ferritin | male rats | - | significantly decreased | #5 |
L. casei (8 × 108 CFU/kg/day) | decrease | levels of hepcidin | male rats | - | significantly decreased | #6 |
L. casei (8 × 108 CFU/kg/day) | decrease | protein expressions of ferroportin 1 | male rats | - | significantly decreased | #7 |
L. casei (8 × 108 CFU/kg/day) | decrease | protein expressions of divalent metal transporter 1 | male rats | - | significantly decreased | #8 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | decrease | amount of Lactobacillus | male rats | - | significantly decreased | #9 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | amount of Bacteroides | male rats | - | significantly increased | #10 |
alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet | increase | amount of Escherichia coli | male rats | - | significantly increased | #11 |
L. casei (8 × 108 CFU/kg/day) | increase | amount of Lactobacillus | male rats | - | increased significantly | #12 |
L. casei (8 × 108 CFU/kg/day) | decrease | amount of Bacteroides | male rats | - | decreased significantly | #13 |
L. casei (8 × 108 CFU/kg/day) | decrease | amount of Escherichia coli | male rats | - | decreased significantly | #14 |
L. casei | increase | iron metabolism | male rats | - | could effectively improve | #15 |
L. casei | increase | intestinal flora disorder | male rats | - | could effectively improve | #16 |
BACKGROUND: Higher alcohol consumption was reported in those who consumed more red meat. Both excessive alcohol and iron intake can cause damage to the liver. The purpose of this study is to investigate the effect of Lactobacillus casei strain Shirota (L. casei) on iron metabolism and intestinal microflora in rats after alcohol and iron co-exposure. METHODS: Sixty male rats were randomly divided into 3 groups for 12 weeks: the control group: treated with normal saline by gavage and normal diet; the model group: treated with alcohol (8-12 mL/kg/day) by gavage and iron (1500 mg/kg) in diet; the model group supple- mented with L. casei (8 × 108 CFU/kg/day) as the L. casei group. RESULTS: Compared with the control group, the levels of serum ferritin, hepcidin, the protein expressions of ferroportin 1 and divalent metal transporter 1 in the model group were significantly increased, while it was significantly decreased after L. casei supplement (P < .05). Compared with the control group, the amount of Lactobacillus of the model group was significantly decreased, while the amount of Bacteroides and Escherichia coli was significantly increased (P < .05). After the supplementation of L. casei, the amount of Lactobacillus increased significantly, while the amount of Bacteroides and E. coli decreased significantly (P < .05). CONCLUSION: L. casei could effectively improve iron metabolism and intestinal flora disorder induced by excessive alcohol and iron. The effective treatment of iron metabolism may be related to the changes of intestinal flora.