JMF: Lactobacillus rhamnosus or can balance intestinal microbiome and improve chronic alcoholic liver injury

December 13, 2019 / BIOON / -- recently, in a research report published in the International Journal of medical food, scientists from Jilin Agricultural University and other research institutions found that Lactobacillus rhamnosus Rhamnosus) can restore the balance of intestinal microbiome in a dose-dependent way, and effectively resist the damage effect of alcohol intake on the liver of mice, so as to effectively reverse the chronic alcohol induced liver injury Photo source: in the study of Wikipedia, the researchers gave mice alcohol for 8 weeks and Lactobacillus rhamnosus granules for two weeks At the same time of high fat diet, the researchers gave mice different doses of LGG (low, medium and high) The researchers found that LGG intake could improve alcohol induced liver injury in a dose-dependent manner by reducing liver accumulation and inflammatory response in mice At the same time, the intake of LGG can also slow down the liver damage of mice The probiotic effect brought by LGG can restore the healthy balance of intestinal microbiome, which is often damaged by the intake of alcohol The researchers pointed out that LGG can also reduce the number of Gram-negative bacteria in the intestinal tract and increase the number of positive bacteria, including ileum and cecum Michael, editor in chief According to Dr Zemel, this study elucidates the effect and importance of probiotics on the ecological imbalance of intestinal flora induced by alcohol At the same time, probiotics can also effectively reduce liver inflammation and lipid accumulation, which may help researchers develop new intervention strategies and therapies to deal with various liver diseases such as alcoholic liver injury and non-alcoholic fatty liver Original sources: Zelin Gu et al, Lactobacillus rhamnosus grains do dependently balance intelligent microbiology disorders and American chronic alcohol induced lever intervention, Journal of medical food (2019) Doi: 10.1089/jmf.2018.4357