In the present study the gastroprotective effect and the molecular mechanisms of probiotics in a rat model of ethanol-induced gastric injury were evaluated. Thirty-five male rats were divided into five equal groups. Group 1: (Control normal group) rats received no drugs. Group 2: (Early ulcer non-protected group) rats received absolute ethanol (0.5ml/100g rat) orally on an empty stomach and sacrificed one hour later. Group 3: (Probiotics protected group) rats received probiotic (135 mg/kg body weight/day) orally for 21 days before ethanol administration then sacrificed one hour after ethanol administration. Group 4: (Late ulcer non-treated group) rats received absolute ethanol (0.5 ml/100g rat) orally on empty stomach and sacrificed after 21 days. Group5: (Late ulcer + Probiotics treated group) rats first administered with absolute ethanol (0.5 ml/100g rat) on empty stomach at the first day of experiment then after one hour, probiotic was administered (135 mg/kg body weight/day) for 21 days then sacrificed. The results showed a significant increase in L-Malondialdehyde (L-MDA) and decrease in reduced glutathione (GSH) concentration and Catalase (CAT) activity in stomach of gastric injury-induced in rats as compared with control group. Conversely, a significant decrease in L-MDA and obvious increase in GSH concentration and CAT activity were observed after probiotics treatment when compared to gastric ulcerated rats. Likewise, a significant up-regulation of nuclear transcription factor kappa-B (NF-κB) gene expression level was observed in stomach of ulcerated rats. This expression was downregulated after probiotics administration. Meanwhile, a significant down-regulation of peroxisome proliferator-activated receptor gamma (PPARγ) and transforming growth factor β1 (TGF-β1) gene were detected in ethanol-induced rat gastric injury. This expression was upregulated after probiotics administration. Conclusively, probiotics improving gastric cell proliferation and protect gastric mucosa against injury-induced in rats via anti-inflammatory and anti-oxidative mechanisms. |
