Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei
, thereby increasing butyric acid, acetic acid, and valeric acid levels and decreasing lipopolysaccharide (LPS) production. These results suggest that daily intake of fermented milk can attenuate alcohol-induced acute liver injury in mice via the gut-liver axis, though differences exist in the mechanisms of action and areas of emphasis.
Authors
- Mingzhen Liu
- Weimei Kong
- Wenjie Zhang (ORCID: https://orcid.org/0000-0002-7470-3011)
- Xiaoqun Zeng
- Yuxing Guo
- Daodong Pan
- Zhen Wu
Institutions
- Ningbo University (CN)
- Nanjing Normal University (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-04-07
- DOI
- https://doi.org/10.3390/foods15071260
- Primary Topic
- Alcohol Consumption and Health Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Zhejiang Province