کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7623605 | 1494546 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lactobacillus reuteri GMNL-263 reduces hyperlipidaemia and the heart failure process in high-calorie diet-fed induced heart dysfunction in rats
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Lactobacillus reuteri GMNL-263 reduces hyperlipidaemia and the heart failure process in high-calorie diet-fed induced heart dysfunction in rats Lactobacillus reuteri GMNL-263 reduces hyperlipidaemia and the heart failure process in high-calorie diet-fed induced heart dysfunction in rats](/preview/png/7623605.png)
چکیده انگلیسی
Probiotics are reported to provide protective health benefits against various disorders. In this study, we established a high-calorie diet animal model with a diet prepared by fortifying normal diet with soybean oil and condensed milk and the animals were supplemented with different dose of probiotic Lactobacillus reuteri GMNL-263(Lr263) for 8 weeks to investigate the protective function. We measured the lipid levels in plasma, liver and faecal; heart weight, function and collagen accumulation and biochemical markers of cardiac disease. Lr263 reversed high-calorie diet-induced cardiac weight gain, systolic malfunction and prevented heart inflammation by decreasing inflammation proteins NF-κB and COX-2. Moreover, Lr263 reduced cardiac eccentric hypertrophy and the levels of cardiac fibrosis markers CTGF and SP1 in high-calorie diet-fed rat hearts. Thus, Lr263 is considered as a functional food that provides anti-inflammatory, anti-hypertrophic, anti-fibrotic functions and identified specific biologic effects in reducing the characteristics of the high-calorie diet-induced progression to heart failure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 20, January 2016, Pages 226-235
Journal: Journal of Functional Foods - Volume 20, January 2016, Pages 226-235
نویسندگان
Po-Hsiang Liao, Wei-Wen Kuo, Chia-Hua Kuo, Yu-Lan Yeh, Chia-Yao Shen, Ya-Hui Chen, Ray-Jade Chen, V. Vijaya Padma, Yi-Hsing Chen, Chih-Yang Huang,