Xuelong Li1,2, Ying Liu3, Xiaofei Guo1, Yan Ma1, Huaqi Zhang1, Hui Liang4. 1. Department of Human Nutrition, College of Public Health, Qingdao University, 38 Dengzhou Road, Qingdao, 266021, China. 2. Department of Clinical Nutrition, The Affiliated Yantai Yuhuangding Hospital of Qingdao University, Shandong, 264000, China. 3. Basic Medical College, Qingdao University of Medicine, 308 Ningxia Road, Qingdao, 266071, China. 4. Department of Human Nutrition, College of Public Health, Qingdao University, 38 Dengzhou Road, Qingdao, 266021, China. qdlianghui@qdu.edu.cn.
Abstract
BACKGROUND: The present study aims to investigate the effect of Lactobacillus casei on lipid metabolism and intestinal microflora in patients with alcoholic liver injury. METHODS: In a double-blind randomized controlled trial, 158 recruited alcoholic liver injury patients were randomized to three treatments for 60 days: low-dose group (LP, n = 58, 100 ml of Lactobacillus casei strain Shirota (LcS)), high-dose group (HP, n = 54, 200 ml of LcS), and positive control group (PC, n = 46, 100 ml of special drinks without active Lactobacillus casei). Another group of 20 healthy people was served as normal control group (NC). RESULTS: The serum levels of TG and LDLC in the HP group were significantly decreased by 26.56% and 23.83%, respectively than those in the PC group (P < 0.05). After supplementation of Lactobacillus casei, there was a significant increase in the amount of Lactobacillus and Bifidobacterium when compared with the PC group (P < 0.05). CONCLUSIONS: Supplementation of Lactobacillus casei can improve lipid metabolism and regulate intestinal flora disorders in patients with alcoholic liver injury.
BACKGROUND: The present study aims to investigate the effect of Lactobacillus casei on lipid metabolism and intestinal microflora in patients with alcoholic liver injury. METHODS: In a double-blind randomized controlled trial, 158 recruited alcoholic liver injury patients were randomized to three treatments for 60 days: low-dose group (LP, n = 58, 100 ml of Lactobacillus casei strain Shirota (LcS)), high-dose group (HP, n = 54, 200 ml of LcS), and positive control group (PC, n = 46, 100 ml of special drinks without active Lactobacillus casei). Another group of 20 healthy people was served as normal control group (NC). RESULTS: The serum levels of TG and LDLC in the HP group were significantly decreased by 26.56% and 23.83%, respectively than those in the PC group (P < 0.05). After supplementation of Lactobacillus casei, there was a significant increase in the amount of Lactobacillus and Bifidobacterium when compared with the PC group (P < 0.05). CONCLUSIONS: Supplementation of Lactobacillus casei can improve lipid metabolism and regulate intestinal flora disorders in patients with alcoholic liver injury.
Authors: Yi-lang Tang; Xiao-jun Xiang; Xu-yi Wang; Joseph F Cubells; Thomas F Babor; Wei Hao Journal: Bull World Health Organ Date: 2013-01-22 Impact factor: 9.408
Authors: Yvonne Ritze; Gyöngyi Bárdos; Anke Claus; Veronika Ehrmann; Ina Bergheim; Andreas Schwiertz; Stephan C Bischoff Journal: PLoS One Date: 2014-01-27 Impact factor: 3.240
Authors: Jin-Ju Jeong; Hee Jin Park; Min Gi Cha; Eunju Park; Sung-Min Won; Raja Ganesan; Haripriya Gupta; Yoseph Asmelash Gebru; Satya Priya Sharma; Su Been Lee; Goo Hyun Kwon; Min Kyo Jeong; Byeong Hyun Min; Ji Ye Hyun; Jung A Eom; Sang Jun Yoon; Mi Ran Choi; Dong Joon Kim; Ki Tae Suk Journal: Microorganisms Date: 2022-01-26