Effect of Lactobacillus bacteria on Serum Level of Vitamin D in an Animal Model of Experimental Encephalopathy

Effect of Lactobacillus bacteria on Serum Level of Vitamin D in an Animal Model of Experimental Encephalopathy
Maryam Kazemimiraki,¹ Elham Moazamian,^2,* MohammadAmin Edalatmanesh,³
1. Department of microbiology, Shiraz branch, Islamic azad university, Shiraz, Iran
2. Department of Microbiology, shiraz branch, Islamic azad university, Shiraz, Iran
3. Department of Physiology, Shiraz branch, Islamic azad university, Shiraz, Iran
Introduction: Recently, the use of probiotics has attracted the attention of any researchers as a way to prevent and treat immune system diseases through increased uptake of protective factors. The aim of this study was to evaluate the potential of Lactobacillus bacteria (LB) isolated from dairy products to treat an animal model of experimental encephalopathy and their effect on vitamin D serum level.
Methods: A total of 90 pasteurized and traditional dairy product samples were collected from different regions of Fars province. The samples were cultivated in MRS agar medium and different biochemical tests were used to Lactobacillus isolates. Molecular detection was performed using the 16S rRNA gene by FLB 190 and RLb 190 specific primers. Forty-eight male Wistar rats were divided into 6 groups (n = 8 per group). Cuprizone (CPZ) was used to induce demyelination in the treatment groups. Afterward, Lactobacillus isolates were administered (1 × 10 9 cfu/g) by gavage to the treatment groups for 30 days. Finally, different groups underwent motor tests (beam walking test, grid-walking test, pendulum test) and biochemical tests (vitamin D 3 , B 12 and malondialdehyde assays). Serum levels of vitamins D 3 and B 12 were determined by ELISA test and malondialdehyde assay by Rao method.
Results: The lactobacilli isolated from dairy products included Lactobacillus acidophilus (3.22%), Lactobacillus plantarum (12.9%), Lactobacillus casei (25.8%), Lactobacillus sakei (3.22%), Lactobacillus rhamnosus (3.22%), Lactobacillus pentosus (3.22%), Lactobacillus curvatus (3.22%), and Lactobacillus buchneri (6.45%). In this study Lactobacillus acidophilus, actobacillus plantarum and Lactobacillus casei were used for the treatment of experimental ncephalopathy. There was significant difference in serum level of vitamin D 3 in the experimental and revention groups compared to the sham group after one month of treatment. Moreover, the prevention roup showed a significant increase in vitamin B 12 compared to the experimental group I.
Conclusion: Lactobacilli can reduce the MS symptoms by increasing the serum levels of vitamin D 3 and B 12 . The bacteria also have antioxidant properties that reduce the level of free radicals and thereby prevent the deleterious effect of CPZ on the corpus callosum region of the brain. Based on histopathologic findings, myelin healing increased during the treatment period and tissue density was evident in the treatment group. Malondialdehyde was also reduced as a substance that is involved in the antioxidant process. Therefore, the studied lactobacilli are useful in the treatment of MS.
Keywords: Lactobacillus, Multiple Sclerosis, Cuprizone, Behavioral Test, Vitamin D 3 and B 12 , MDA.