{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T03:49:37Z","timestamp":1792036177782,"version":"4.4.0"},"reference-count":35,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2018,7,29]],"date-time":"2018-07-29T00:00:00Z","timestamp":1532822400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>The aim of this study was to investigate and compare the effects of heat-killed and live Lactobacillus on carbon tetrachloride (CCl4)-induced acute liver injury mice. The indexes evaluated included liver pathological changes, the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), superoxide dismutase (SOD), glutathione (GSH), and malondialdehyde (MDA) in the serum, related gene expression (IL-1\u03b2, TNF-\u03b1, Bcl-2, and Bax), and related proteins levels (Bax, Bcl-2, Caspase 3, and NF-\u03baB p65). Compared with the model group, the results indicated that the levels of ALT, AST, and MDA in the serum, the expression levels of IL-1\u03b2, TNF-\u03b1, and Bax, and the protein levels of Bax, Caspase 3, and NF-\u03baB p65 significantly decreased, and the pathologic damage degree all significantly reduced after live Lactobacillus fermentum (L-LF) and live Lactobacillus plantarum (L-LP) treatment. Additionally, the levels of SOD and GSH in the serum, the gene expression of Bcl-2, and the protein level of Bcl-2 significantly increased after L-LF and L-LP treatment. Although HK-LF and HK-LP could also have obvious regulating effects on some of the evaluated indexes (ALT, AST, the expression levels of TNF-\u03b1 and Bax, and the protein level of Bcl-2) and play an important role in weakening liver damage, the regulating effects of L-LF or L-LP on these indexes were all better compared with the corresponding heat-killed Lactobacillus fermentum (HK-LF) and heat-killed Lactobacillus plantarum (HK-LP). Therefore, these results suggested that LF and LP have an important role in liver disease.<\/jats:p>","DOI":"10.3390\/ijms19082212","type":"journal-article","created":{"date-parts":[[2018,7,30]],"date-time":"2018-07-30T11:55:08Z","timestamp":1532951708000},"page":"2212","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":70,"title":["Hepatoprotective Effects of Lactobacillus on Carbon Tetrachloride-Induced Acute Liver Injury in Mice"],"prefix":"10.3390","volume":"19","author":[{"given":"Xiaoyong","family":"Chen","sequence":"first","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology &amp; Business University (BTBU), Beijing 102488, China"},{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401220, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruokun","family":"Yi","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianfei","family":"Mu","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9798-7865","authenticated-orcid":false,"given":"Xin","family":"Zhao","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology &amp; Business University (BTBU), Beijing 102488, China"},{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhennai","family":"Yang","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology &amp; Business University (BTBU), Beijing 102488, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,7,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1291","DOI":"10.1139\/cjpp-2016-0228","article-title":"Protective effect of Trillium tschonoskii saponin on CCl4-induced acute liver injury of rats through apoptosis inhibition","volume":"94","author":"Wu","year":"2016","journal-title":"Can. 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