Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei

Mingzhen Liu; Weimei Kong; Tao Zhang; Zhen Wu; Xiaoqun Zeng; Yuxing Guo; Daodong Pan

doi:10.3390/foods15071260

journal article Open Access Apr 07, 2026

Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei

Mingzhen Liu

Weimei Kong Tao Zhang

Foods Vol. 15 No. 7 pp. 1260 · MDPI AG

View at Publisher Save 10.3390/foods15071260

Abstract

Fermented milk is rich in probiotics, peptides, vitamins, and minerals, which are used as routine food supplements and are of great benefit for regulating human health. This study explored the mechanism of Lactobacillus delbrueckii ssp. bulgaricus CGMCC 21287 or Lacticaseibacillus casei CGMCC 15956 fermented milk for alleviating acute alcoholic liver injury. We found that fermented milk was associated with reduced activation of TLR4/NF-κB pathways, alleviating alcohol-induced liver inflammation. Meanwhile, the two probiotics regulated different intestinal microbial communities in mice. The LC group specifically increased the abundance of probiotics such as Roseburia, unidentified_Lachnospiraceae, and Allobaculum, and decreased the abundance of pathogenic bacteria such as Enterococcus and Shigella. The LB group increased the abundance of Adlercreutzia and Ruminococcus, 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.

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Published: Apr 07, 2026
Vol/Issue: 15(7)
Pages: 1260
License: View

Authors

M

Mingzhen Liu

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China

W

Weimei Kong

Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China

T

Tao Zhang

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China

Z

Zhen Wu

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China

X

Xiaoqun Zeng

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China

Y

Yuxing Guo

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China; Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China

D

Daodong Pan

Key Laboratory for Food Microbiology and Nutritional of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China

Funding

National Natural Science Foundation of China Award: 32272339

Natural Science Foundation of Zhejiang Province Award: D26C200002

Jiangsu Provincial Frontier Technology Research and Development Program Award: BF2025322

Cite This Article

Mingzhen Liu, Weimei Kong, Tao Zhang, et al. (2026). Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei. Foods, 15(7), 1260. https://doi.org/10.3390/foods15071260

Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei

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