Ameliorative effects of probiotic Limosilactobacillus fermentum and Enterococcus lactis isolated from cameroonian traditionally processed milk and palm wine against chronic constriction injury induced neuropathic pain in mice
Fermented milk and palm wine are regularly used by several ethnic groups in Cameroon in traditional treatment rituals for infections, inflammatory, cardiovascular disorders, and even metabolic diseases such as diabetes, hypercholesterolemia etc. Reports from many studies have demonstrated that ferme...
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| creator | Ambe, Ngwa Fabrice Bobga, Tanyi Pride Toukam Tatsinkou, Liliane Laure Sotoing Taiwe, Germain Fossi, Bertrand Tatsinkou |
| description | Fermented milk and palm wine are regularly used by several ethnic groups in Cameroon in traditional treatment rituals for infections, inflammatory, cardiovascular disorders, and even metabolic diseases such as diabetes, hypercholesterolemia etc. Reports from many studies have demonstrated that fermented milk and palm wine are potential sources of probiotic bacteria. However, the capacity of probiotics isolated from these natural sources to alleviate neuropathic pain has not been experimentally tested.
This study aimed at investigating the ameliorative potential of lactic acid bacteria isolated from palm wine and traditional fermented cow milk on the chronic constriction injury (CCI) induced neuropathic pain in mice.
Pour plating technique on De Man Rogasa (MRS) agar was utilised for isolation of lactic acid bacteria from fermented cow milk and palm wine, and identified using the 16S r RNA gene sequencing. Neuropathic pain was induced by chronic constriction injury of the sciatic nerve. These bacteria were orally administered at different concentrations to Balb/c mice by gavage for 14 consecutive days. Cold allodynia, mechanical hyperalgesia and exploratory behaviour were evaluated on day 0, 7th and 14th respectively. The total level of calcium, oxidative stress markers and myeloperoxidase were also quantified in the sciatic nerve homogenate. Cyclooxygenase-2(COX-2) and cytokine profile were determined from serum.
Lactic acid bacteria were isolated from fermented cow milk and palm wine and two isolates were chosen according to their probiotic potentials and identified as strain of Limolactobacillus fermentum and Enterococcus lactis. Their 16 S rRNA gene sequences were deposited in NCBI genbank with accession number of OP896078 and OR619545, respectively. Pretreatment with Limosilactobacillus fermentum and Enterococcus lactis significantly alleviated mechanical hyperalgesia and cold allodynia with similar effect to the reference drug, morphine. These two isolates ameliorated CCI induced neuropathic pain by increasing antioxida776nts (GSH, CAT and SOD, P |
| doi_str_mv | 10.1016/j.jep.2024.118560 |
| format | Article |
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This study aimed at investigating the ameliorative potential of lactic acid bacteria isolated from palm wine and traditional fermented cow milk on the chronic constriction injury (CCI) induced neuropathic pain in mice.
Pour plating technique on De Man Rogasa (MRS) agar was utilised for isolation of lactic acid bacteria from fermented cow milk and palm wine, and identified using the 16S r RNA gene sequencing. Neuropathic pain was induced by chronic constriction injury of the sciatic nerve. These bacteria were orally administered at different concentrations to Balb/c mice by gavage for 14 consecutive days. Cold allodynia, mechanical hyperalgesia and exploratory behaviour were evaluated on day 0, 7th and 14th respectively. The total level of calcium, oxidative stress markers and myeloperoxidase were also quantified in the sciatic nerve homogenate. Cyclooxygenase-2(COX-2) and cytokine profile were determined from serum.
Lactic acid bacteria were isolated from fermented cow milk and palm wine and two isolates were chosen according to their probiotic potentials and identified as strain of Limolactobacillus fermentum and Enterococcus lactis. Their 16 S rRNA gene sequences were deposited in NCBI genbank with accession number of OP896078 and OR619545, respectively. Pretreatment with Limosilactobacillus fermentum and Enterococcus lactis significantly alleviated mechanical hyperalgesia and cold allodynia with similar effect to the reference drug, morphine. These two isolates ameliorated CCI induced neuropathic pain by increasing antioxida776nts (GSH, CAT and SOD, P < 0.01) and decreasing pro-oxidants (MDA and NO, P < 0.01). Also, they inhibited the release of proinflammatory cytokines (IL-1β, TNF-α, IFN-γ, and IL-6; P < 0.01) and IL-10 level was significantly (P < 0.01) increased when compared to the negative control. Treatment with these bacteria significantly dropped the level of total calcium (P < 0.01), COX-2 (P < 0.01) and MPO (P < 0.01) when compared with the negative control.
The neuroprotective potentials of these selected lactic acid bacteria against CCI induced neuropathic pain may be attributed to their anti-oxidant, anti-inflammatory properties and reduced calcium deposition in sciatic nerve.
[Display omitted]
•Fermented milk and palm wine are sources of lactic acid bacteria with probiotic potential.•Pretreatment with probiotic Limosilactobacillus fermentum and Enterococcus lactis significantly attenuated mechanical hyperalgesia and cold allodynia.•The neuroprotective potentials of Limosilactobacillus fermentum and Enterococcus lactis is associated to their anti-oxidant, anti-inflammatory properties.]]></description><identifier>ISSN: 0378-8741</identifier><identifier>ISSN: 1872-7573</identifier><identifier>EISSN: 1872-7573</identifier><identifier>DOI: 10.1016/j.jep.2024.118560</identifier><identifier>PMID: 39004193</identifier><language>eng</language><publisher>Ireland: Elsevier B.V</publisher><subject>Animals ; Anti-oxidants ; Cameroon ; Chronic constriction injury (CCI) ; Cultured Milk Products - microbiology ; Cytokines - metabolism ; Disease Models, Animal ; Enterococcus ; Hyperalgesia - drug therapy ; Inflammation ; Limosilactobacillus fermentum ; Male ; Mice ; Mice, Inbred BALB C ; Milk - microbiology ; Neuralgia - drug therapy ; Neuralgia - microbiology ; Neuropathic pain ; Probiotic bacteria ; Probiotics - pharmacology</subject><ispartof>Journal of ethnopharmacology, 2024-11, Vol.334, p.118560, Article 118560</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c235t-b7dc26497985751b3f101a68febcea90816a8e3a96f648a4606fb3984ecd13143</cites><orcidid>0000-0003-2320-7496</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jep.2024.118560$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39004193$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ambe, Ngwa Fabrice</creatorcontrib><creatorcontrib>Bobga, Tanyi Pride</creatorcontrib><creatorcontrib>Toukam Tatsinkou, Liliane Laure</creatorcontrib><creatorcontrib>Sotoing Taiwe, Germain</creatorcontrib><creatorcontrib>Fossi, Bertrand Tatsinkou</creatorcontrib><title>Ameliorative effects of probiotic Limosilactobacillus fermentum and Enterococcus lactis isolated from cameroonian traditionally processed milk and palm wine against chronic constriction injury induced neuropathic pain in mice</title><title>Journal of ethnopharmacology</title><addtitle>J Ethnopharmacol</addtitle><description><![CDATA[Fermented milk and palm wine are regularly used by several ethnic groups in Cameroon in traditional treatment rituals for infections, inflammatory, cardiovascular disorders, and even metabolic diseases such as diabetes, hypercholesterolemia etc. Reports from many studies have demonstrated that fermented milk and palm wine are potential sources of probiotic bacteria. However, the capacity of probiotics isolated from these natural sources to alleviate neuropathic pain has not been experimentally tested.
This study aimed at investigating the ameliorative potential of lactic acid bacteria isolated from palm wine and traditional fermented cow milk on the chronic constriction injury (CCI) induced neuropathic pain in mice.
Pour plating technique on De Man Rogasa (MRS) agar was utilised for isolation of lactic acid bacteria from fermented cow milk and palm wine, and identified using the 16S r RNA gene sequencing. Neuropathic pain was induced by chronic constriction injury of the sciatic nerve. These bacteria were orally administered at different concentrations to Balb/c mice by gavage for 14 consecutive days. Cold allodynia, mechanical hyperalgesia and exploratory behaviour were evaluated on day 0, 7th and 14th respectively. The total level of calcium, oxidative stress markers and myeloperoxidase were also quantified in the sciatic nerve homogenate. Cyclooxygenase-2(COX-2) and cytokine profile were determined from serum.
Lactic acid bacteria were isolated from fermented cow milk and palm wine and two isolates were chosen according to their probiotic potentials and identified as strain of Limolactobacillus fermentum and Enterococcus lactis. Their 16 S rRNA gene sequences were deposited in NCBI genbank with accession number of OP896078 and OR619545, respectively. Pretreatment with Limosilactobacillus fermentum and Enterococcus lactis significantly alleviated mechanical hyperalgesia and cold allodynia with similar effect to the reference drug, morphine. These two isolates ameliorated CCI induced neuropathic pain by increasing antioxida776nts (GSH, CAT and SOD, P < 0.01) and decreasing pro-oxidants (MDA and NO, P < 0.01). Also, they inhibited the release of proinflammatory cytokines (IL-1β, TNF-α, IFN-γ, and IL-6; P < 0.01) and IL-10 level was significantly (P < 0.01) increased when compared to the negative control. Treatment with these bacteria significantly dropped the level of total calcium (P < 0.01), COX-2 (P < 0.01) and MPO (P < 0.01) when compared with the negative control.
The neuroprotective potentials of these selected lactic acid bacteria against CCI induced neuropathic pain may be attributed to their anti-oxidant, anti-inflammatory properties and reduced calcium deposition in sciatic nerve.
[Display omitted]
•Fermented milk and palm wine are sources of lactic acid bacteria with probiotic potential.•Pretreatment with probiotic Limosilactobacillus fermentum and Enterococcus lactis significantly attenuated mechanical hyperalgesia and cold allodynia.•The neuroprotective potentials of Limosilactobacillus fermentum and Enterococcus lactis is associated to their anti-oxidant, anti-inflammatory properties.]]></description><subject>Animals</subject><subject>Anti-oxidants</subject><subject>Cameroon</subject><subject>Chronic constriction injury (CCI)</subject><subject>Cultured Milk Products - microbiology</subject><subject>Cytokines - metabolism</subject><subject>Disease Models, Animal</subject><subject>Enterococcus</subject><subject>Hyperalgesia - drug therapy</subject><subject>Inflammation</subject><subject>Limosilactobacillus fermentum</subject><subject>Male</subject><subject>Mice</subject><subject>Mice, Inbred BALB C</subject><subject>Milk - microbiology</subject><subject>Neuralgia - drug therapy</subject><subject>Neuralgia - microbiology</subject><subject>Neuropathic pain</subject><subject>Probiotic bacteria</subject><subject>Probiotics - pharmacology</subject><issn>0378-8741</issn><issn>1872-7573</issn><issn>1872-7573</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc9u1DAQxiMEotvCA3BBPnLZxY4TxxGnqioUaSUucLYcZ0xn8Z9gO632cXkTvGzhyGk0mt_3jWa-pnnD6I5RJt4fdgdYdi1tux1jshf0WbNhcmi3Qz_w582G8kFu5dCxi-Yy5wOldGAdfdlc8JHSjo180_y69uAwJl3wAQhYC6ZkEi1ZUpwwFjRkjz5mdNqUOGmDzq2ZWEgeQlk90WEmt6FAiiYaU0cnEDPBHJ0uMBOboidG-0rEgDqQkvSMBWPQzh1PewzkXEGP7scfu0U7Tx4xANHfNYZciLlPVWuIibVLaE5qguGwpmMt82qqPMCa4qLLfeWWKquDamngVfPCapfh9VO9ar59vP16c7fdf_n0-eZ6vzUt78t2GmbTim4cRtkPPZu4rS_WQlqYDOiRSia0BK5HYUUndSeosBMfZQdmZpx1_Kp5d_atF_1cIRflMRtwTgeIa1acSip434q2ouyMmhRzTmDVktDrdFSMqlOy6qBqsuqUrDonWzVvn-zXycP8T_E3ygp8OANQj3xASCobhFBfg6mGquaI_7H_Da88u48</recordid><startdate>20241115</startdate><enddate>20241115</enddate><creator>Ambe, Ngwa Fabrice</creator><creator>Bobga, Tanyi Pride</creator><creator>Toukam Tatsinkou, Liliane Laure</creator><creator>Sotoing Taiwe, Germain</creator><creator>Fossi, Bertrand Tatsinkou</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2320-7496</orcidid></search><sort><creationdate>20241115</creationdate><title>Ameliorative effects of probiotic Limosilactobacillus fermentum and Enterococcus lactis isolated from cameroonian traditionally processed milk and palm wine against chronic constriction injury induced neuropathic pain in mice</title><author>Ambe, Ngwa Fabrice ; Bobga, Tanyi Pride ; Toukam Tatsinkou, Liliane Laure ; Sotoing Taiwe, Germain ; Fossi, Bertrand Tatsinkou</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c235t-b7dc26497985751b3f101a68febcea90816a8e3a96f648a4606fb3984ecd13143</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animals</topic><topic>Anti-oxidants</topic><topic>Cameroon</topic><topic>Chronic constriction injury (CCI)</topic><topic>Cultured Milk Products - microbiology</topic><topic>Cytokines - metabolism</topic><topic>Disease Models, Animal</topic><topic>Enterococcus</topic><topic>Hyperalgesia - drug therapy</topic><topic>Inflammation</topic><topic>Limosilactobacillus fermentum</topic><topic>Male</topic><topic>Mice</topic><topic>Mice, Inbred BALB C</topic><topic>Milk - microbiology</topic><topic>Neuralgia - drug therapy</topic><topic>Neuralgia - microbiology</topic><topic>Neuropathic pain</topic><topic>Probiotic bacteria</topic><topic>Probiotics - pharmacology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ambe, Ngwa Fabrice</creatorcontrib><creatorcontrib>Bobga, Tanyi Pride</creatorcontrib><creatorcontrib>Toukam Tatsinkou, Liliane Laure</creatorcontrib><creatorcontrib>Sotoing Taiwe, Germain</creatorcontrib><creatorcontrib>Fossi, Bertrand Tatsinkou</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of ethnopharmacology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ambe, Ngwa Fabrice</au><au>Bobga, Tanyi Pride</au><au>Toukam Tatsinkou, Liliane Laure</au><au>Sotoing Taiwe, Germain</au><au>Fossi, Bertrand Tatsinkou</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ameliorative effects of probiotic Limosilactobacillus fermentum and Enterococcus lactis isolated from cameroonian traditionally processed milk and palm wine against chronic constriction injury induced neuropathic pain in mice</atitle><jtitle>Journal of ethnopharmacology</jtitle><addtitle>J Ethnopharmacol</addtitle><date>2024-11-15</date><risdate>2024</risdate><volume>334</volume><spage>118560</spage><pages>118560-</pages><artnum>118560</artnum><issn>0378-8741</issn><issn>1872-7573</issn><eissn>1872-7573</eissn><abstract><![CDATA[Fermented milk and palm wine are regularly used by several ethnic groups in Cameroon in traditional treatment rituals for infections, inflammatory, cardiovascular disorders, and even metabolic diseases such as diabetes, hypercholesterolemia etc. Reports from many studies have demonstrated that fermented milk and palm wine are potential sources of probiotic bacteria. However, the capacity of probiotics isolated from these natural sources to alleviate neuropathic pain has not been experimentally tested.
This study aimed at investigating the ameliorative potential of lactic acid bacteria isolated from palm wine and traditional fermented cow milk on the chronic constriction injury (CCI) induced neuropathic pain in mice.
Pour plating technique on De Man Rogasa (MRS) agar was utilised for isolation of lactic acid bacteria from fermented cow milk and palm wine, and identified using the 16S r RNA gene sequencing. Neuropathic pain was induced by chronic constriction injury of the sciatic nerve. These bacteria were orally administered at different concentrations to Balb/c mice by gavage for 14 consecutive days. Cold allodynia, mechanical hyperalgesia and exploratory behaviour were evaluated on day 0, 7th and 14th respectively. The total level of calcium, oxidative stress markers and myeloperoxidase were also quantified in the sciatic nerve homogenate. Cyclooxygenase-2(COX-2) and cytokine profile were determined from serum.
Lactic acid bacteria were isolated from fermented cow milk and palm wine and two isolates were chosen according to their probiotic potentials and identified as strain of Limolactobacillus fermentum and Enterococcus lactis. Their 16 S rRNA gene sequences were deposited in NCBI genbank with accession number of OP896078 and OR619545, respectively. Pretreatment with Limosilactobacillus fermentum and Enterococcus lactis significantly alleviated mechanical hyperalgesia and cold allodynia with similar effect to the reference drug, morphine. These two isolates ameliorated CCI induced neuropathic pain by increasing antioxida776nts (GSH, CAT and SOD, P < 0.01) and decreasing pro-oxidants (MDA and NO, P < 0.01). Also, they inhibited the release of proinflammatory cytokines (IL-1β, TNF-α, IFN-γ, and IL-6; P < 0.01) and IL-10 level was significantly (P < 0.01) increased when compared to the negative control. Treatment with these bacteria significantly dropped the level of total calcium (P < 0.01), COX-2 (P < 0.01) and MPO (P < 0.01) when compared with the negative control.
The neuroprotective potentials of these selected lactic acid bacteria against CCI induced neuropathic pain may be attributed to their anti-oxidant, anti-inflammatory properties and reduced calcium deposition in sciatic nerve.
[Display omitted]
•Fermented milk and palm wine are sources of lactic acid bacteria with probiotic potential.•Pretreatment with probiotic Limosilactobacillus fermentum and Enterococcus lactis significantly attenuated mechanical hyperalgesia and cold allodynia.•The neuroprotective potentials of Limosilactobacillus fermentum and Enterococcus lactis is associated to their anti-oxidant, anti-inflammatory properties.]]></abstract><cop>Ireland</cop><pub>Elsevier B.V</pub><pmid>39004193</pmid><doi>10.1016/j.jep.2024.118560</doi><orcidid>https://orcid.org/0000-0003-2320-7496</orcidid></addata></record> |
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| ispartof | Journal of ethnopharmacology, 2024-11, Vol.334, p.118560, Article 118560 |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Animals Anti-oxidants Cameroon Chronic constriction injury (CCI) Cultured Milk Products - microbiology Cytokines - metabolism Disease Models, Animal Enterococcus Hyperalgesia - drug therapy Inflammation Limosilactobacillus fermentum Male Mice Mice, Inbred BALB C Milk - microbiology Neuralgia - drug therapy Neuralgia - microbiology Neuropathic pain Probiotic bacteria Probiotics - pharmacology |
| title | Ameliorative effects of probiotic Limosilactobacillus fermentum and Enterococcus lactis isolated from cameroonian traditionally processed milk and palm wine against chronic constriction injury induced neuropathic pain in mice |
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