Inhibition of atherosclerotic plaque formation in ApoE-deficient mice by dietary supplementation with Lactobacillus casei | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 4 No. 4 (2014): April 2014 / Research Articles Inhibition of atherosclerotic plaque formation in ApoE-deficient mice by dietary supplementation with Lactobacillus casei Authors Zhihong Tang Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080 Jing Ma Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080 Zhen Zeng Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080 Siping Wu Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080 Mengjun Hou Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080 DOI: https://doi.org/10.31989/ffhd.v4i4.19 Abstract Background: Elevated serum cholesterol in humans is generally a risk factor correlated with the development of atherosclerosis (AS). Lactobacillus casei has been demonstrated to have the potential to reduce human serum cholesterol levels. The purpose of this study was to evaluate the anti-atherosclerotic effect of Lactobacillus casei (Strain Shirota) in apoE-deficient mice. Methods: A total of 60 male ApoE-deficient mice of 4 weeks age, were randomly divided into 4 groups of 15 each group and matched for body weight. Four groups of apoE-deficient mice consumed one of the following diet: AIN-93G purified diet (n=15); AIN-93G purified diet with Lactobacillus casei (Strain Shirota; 0.5 mL of 108 cfu/mL,n=15); AIN-93G purified diet with Lactobacillus casei (Strain Shirota; 0.5 mL of 1010 cfu/mL,n=15); AIN-93G purified diet with Lactobacillus casei (Strain Shirota; 0.5 mL of 1012 cfu/mL,n=15). Results: After 16 weeks intervention, the areas of atherosclerotic plaques in the aortic sinus were determined. Plaques were much more severe in control group than in lactobacillus casei-treated groups (P < 0.05). The plaque area of aortic sinus in mice fed lactobacillus casei with 0.5 mL of 108, 1010, or 1012 cfu/mL was 44.61%, 56.01%, 82.58% less compared with control group, respectively. Compared with control group, total cholesterol accumulation in aortas and livers showed a significant reduction in mice fed with lactobacillus casei (P < 0.05). Addition of lactobacillus casei also ameliorated serum lipid profile by decreasing total serum cholesterol and increasing HDL cholesterol concentration. Conclusions: lactobacillus casei significantly improved lipid profile and reduced cholesterol accumulation in liver and aorta, leading the inhibition of the formation of atherosclerotic lesion. Keywords: lactobacillus casei, atherosclerosis, apoE-deficient mice,cholesterol Downloads [Abstract] [Full Article] Published 2014-04-27 Issue Vol. 4 No. 4 (2014): April 2014 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com