Lactobacillus acidophilus‐Fermented Jujube Juice Ameliorates Chronic Liver Injury in Mice via Inhibiting Apoptosis and Improving the Intestinal Microecology

Abstract

ScopeChronic liver diseases are clinically silent and responsible for significant morbidity and mortality worldwide. Jujube has displayed various biological activities. Here, the therapeutic effect of Lactobacillus acidophilus (L. acidophilus)‐fermented jujube juice (FJJ) and the possible mechanism against chronic liver injury (CLI) in mice are further studied.Methods and resultsAfter the CCl4‐induced CLI mice are separately treated with L. acidophilus (LA), unfermented jujube juice (UFJJ), and FJJ, FJJ but not LA or UFJJ suppresses the liver index. By using H&E staining, immunofluorescence staining, RT‐PCR, and western blotting, it is shown that LA, UFJJ, and FJJ intervention ameliorate hepatocyte necrosis, inhibit the mRNA levels of pro‐inflammatory (NLRP3, Caspase‐1, IL‐1β, and TNF‐α) and fibrosis‐associated factors (TGF‐β1, LXRα, and MMP2). Also, FJJ displays significant protection against mucosal barrier damage in CLI mice. Among the three interventions, FJJ exhibits the best therapeutic effect, followed by UFJJ and LA. Furthermore, FJJ improves dysbiosis in CLI mice.ConclusionsThis study suggests that FJJ exhibits a protective effect against CCl4‐induced CLI mice by inhibiting apoptosis and oxidative stress, regulating liver lipid metabolism, and improving gut microecology. Jujube juice fermentation with L. acidophilus can be a food‐grade supplement in treating CLI and related liver diseases.