Probiotic Stirred Yogurt Mediated the Prevention of Metabolic Dysfunction-Associated Steatotic Liver Disease in Rats

Abstract

Metabolic dysfunction-associated Steatotic liver disease (MASLD) is the most common cause of chronic liver diseases and it is greatly influenced by an unhealthy and sedentary lifestyle. Studies have encouraged the use of probiotics as promising and safe therapeutic approach. This research examined the probiotic potential of eleven bacterial strains, with Lactococcus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis being selected for yogurt production, either as single strain or in combination. The probiotic-rich yogurt samples were then tested for their ability to prevent the development of MASLD in vivo using a rat model fed a high-fat diet (HFD). Key biomarkers such as cholesterol, triglycerides, low-density lipoproteins (LDL), high-density lipoproteins (HDL), glucose, insulin, alanine transaminase (ALT), and albumin levels were measured. Besides, liver histology and the microbial analysis of the small intestine were examined. The sensory revealed that yogurt containing the probiotic mixture (T5) had improved taste and flavor. The probiotic mixing revealed a potentiated effect in preventing MASLD. T5 significantly lowered cholesterol (85.1 mg/dl), triglycerides (122.3 mg/dl), LDL (25.8 mg/dl), glucose (28.6 mg/dl), insulin (0.84 IU/ml), and ALT (36.9 U/L) levels in the rats to close values as in the control. Additionally, the treated rats showed restored albumin and HDL levels compared to those treated with yogurt containing a single probiotic strain. The ameliorating effects of T5 were also evident in the liver histology, with normal hepatocytes and minimal fat deposits. Furthermore, the probiotic mixture in T5 improved the liver-gut axis by reducing the coliform and staphylococcus count in the small intestine. Consequently, the probiotic mixture could be a promising therapeutic agent for MASLD and the ultimate goal of this project is to develop a functional food product that can provide an alternative cost-effective approach for the management of MASLD in Egyptian population.