Literature DB >> 30028078

The Probiotic Lactobacillus fermentum Prevents Dysbiosis and Vascular Oxidative Stress in Rats with Hypertension Induced by Chronic Nitric Oxide Blockade.

Iñaki Robles-Vera1, Marta Toral1, Néstor de la Visitación1, Manuel Sánchez1,2, Miguel Romero1,2, Mónica Olivares3, Rosario Jiménez1,2,4, Juan Duarte1,2,5.   

Abstract

SCOPE: Whether the probiotic Lactobacillus fermentum CECT5716 (LC40) ameliorates hypertension in rats with chronic nitric oxide (NO) synthase inhibition is tested. METHODS AND
RESULTS: Rats are randomly divided into four different groups and treated for 4 weeks: a) vehicle (control), b) vehicle plus NG -nitro-l-arginine methyl ester (l-NAME; 50 mg 100 mL-1 in drinking water), c) LC40 (109 colony-forming units d-1 by gavage), and d) LC40 plus l-NAME. l-NAME induces gut dysbiosis, characterized mainly by an increased Fimicutes/Bacteroidetes (F/B) ratio and reduced Bifidobacterium content, increased Th17 cells and reduced Treg in mesenteric lymph nodes (MLN), increased aortic Th17 infiltration and reactive oxygen species, reduced aortic endothelium-dependent relaxant response to acetylcholine, and hypertension. LC40 prevents gut dysbiosis, alters the Th17/Treg balance in MLN, vascular oxidative stress, and inflammation, slightly improves endothelial dysfuncion but do not inhibit the development of l-NAME-induced hypertension.
CONCLUSION: Chronic LC40 treatment, in this model of chronic inhibition of NO synthesis, reduces early events involved in atherosclerosis development, such as vascular oxidative stress and pro-inflammatory status, as a result of prevention of gut dysbiosis and immune changes in MLN, but not hypertension, confirming the critical role of NO in the antihypertensive effects of LC40 in genetic hypertension.
© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Entities:  

Keywords:  endothelial dysfunction; immune system; l-NAME- hypertension; nitric oxide; probiotic bacteria; reactive oxygen species

Mesh:

Substances:

Year:  2018        PMID: 30028078     DOI: 10.1002/mnfr.201800298

Source DB:  PubMed          Journal:  Mol Nutr Food Res        ISSN: 1613-4125            Impact factor:   5.914


  16 in total

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