Oral administration of probiotic Lactobacillus casei spp. casei ameliorates oxidative stress in rats. Suman Kapila*, Rajeev Kapila, Srinu Reddi and P.R.Sinha.
Int.J.Curr.Microbiol.App.Sci (2014) 3(9) 670-684
ISSN: 2319-7706 Volume 3 Number 9 (2014) pp. 670-684 http://www.ijcmas.com
Original Research Article
Oral administration of probiotic Lactobacillus casei spp. casei ameliorates oxidative stress in rats Suman Kapila*, Rajeev Kapila, Srinu Reddi and P.R.Sinha Animal Biochemistry Division, National Dairy Research Institute, Karnal, India *Corresponding author ABSTRACT
Keywords Probiotic Lactobacillus casei spp. casei, oxidative stress in rats
The present study was conducted to determine the effect of Lactobacillus casei spp. casei in induced oxidative stress in rats. L. casei spp. casei was evaluated for probiotic attributes like acid and bile tolerance, surface hydrophobicity, antimicrobial activity etc. The probiotic culture was fed to rats in lyophilized and fermented milk form. Male Wistar rats were distributed into six groups, GroupFC(Fresh soybean oil control); Group-FF (Fresh soybean oil- fermented milk); Group-FL (Fresh soybean oil- probiotic culture); Group-OC (Oxidised soybean oil control); Group-OF (Oxidised soybean oil- fermented milk), Group-OL (Oxidised soybean oil- probiotic culture) and were fed for 90 days. Blood samples were collected at 0, 30, 60 and 90 days of feeding and checked for activity of oxidative markers like catalase, superoxide dismutase (SOD), glutathione peroxidase (GPx) and lipid peroxidation. At the end of 90th day all rats were sacrificed, blood and liver were collected, and catalase, SOD, GPx activity, lipid peroxidation was estimated in liver. Feeding lyophilized culture or fermented milk to rats significantly (P
