SLAB51 Probiotic Formulation Activates SIRT1 Pathway Promoting Antioxidant and Neuroprotective Effects in an AD Mouse Model.
SLAB51 Probiotic Formulation Activates SIRT1 Pathway Promoting Antioxidant and Neuroprotective Effects in an AD Mouse Model.
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DOI：
10.1007/s12035-018-0973-4
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发表时间：
2018-10
影响因子：
5.1
通讯作者：
Eleuteri AM
中科院分区：
文献类型：
--
作者：
Bonfili L;Cecarini V;Cuccioloni M;Angeletti M;Berardi S;Scarpona S;Rossi G;Eleuteri AM
肠-脑轴是功能上连接肠道和中枢神经系统（CNS）的双向通信网络。基于此，合理操纵肠道微生物群代表了治疗CNS相关疾病的新的有吸引力的治疗策略。在这项研究中，我们探讨了益生菌制剂（即SLAB 51）在抵消与阿尔茨海默病（AD）相关的脑氧化损伤中的特性。具体而言，用SLAB 51处理转基因AD小鼠（3xTg-AD），并监测对蛋白质氧化、神经元抗氧化防御和修复系统的影响，特别关注SIRT 1相关通路的作用。我们证明了SLAB 51通过激活SIRT 1依赖性机制显著降低AD小鼠脑中的氧化应激，因此代表了AD治疗中有希望的治疗佐剂。本文的在线版本（10.1007/s12035-018-0973-4）包含补充材料，可供授权用户使用。
The gut-brain axis is a bidirectional communication network functionally linking the gut and the central nervous system (CNS). Based on this, the rational manipulation of intestinal microbiota represents a novel attractive therapeutic strategy for the treatment of CNS-associated disorders. In this study, we explored the properties of a probiotic formulation (namely SLAB51) in counteracting brain oxidative damages associated with Alzheimer’s disease (AD). Specifically, transgenic AD mice (3xTg-AD) were treated with SLAB51 and the effects on protein oxidation, neuronal antioxidant defence and repair systems were monitored, with the particular focus on the role of SIRT1-related pathways. We demonstrated that SLAB51 markedly reduced oxidative stress in AD mice brain by activating SIRT1-dependent mechanisms, thus representing a promising therapeutic adjuvant in AD treatment. The online version of this article (10.1007/s12035-018-0973-4) contains supplementary material, which is available to authorized users.
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DOI：
10.1016/j.bbalip.2010.02.005
发表时间：
2010-08
期刊：
Biochimica et biophysica acta
影响因子：
--
作者：
Butterfield DA;Bader Lange ML;Sultana R
通讯作者：
Sultana R
影响因子：
2.5
作者：
Hooper, Claudie;Meimaridou, Eirini;Tavassoli, Mahvash;Melino, Gerry;Lovestone, Simon;Killick, Richard
通讯作者：
Killick, Richard
影响因子：
2.5
作者：
Butterfield, DA;Reed, T;Sultana, R
通讯作者：
Sultana, R
影响因子：
4.4
作者：
Ding, Qunxing;Markesbery, William R.;Keller, Jeffrey N.
通讯作者：
Keller, Jeffrey N.
影响因子：
4.7
作者：
Gabbita, SP;Lovell, MA;Markesbery, WR
通讯作者：
Markesbery, WR