# Lactobacillus plantarum-fermented persimmon juice alleviates alcohol-induced hepatic ferroptosis by activating the Keap1/Nrf2 antioxidant axis

## TL;DR

Fermented persimmon juice helps reduce alcohol-related liver damage in mice by boosting antioxidants and reducing harmful cell death.

## Contribution

This study shows that Lactobacillus plantarum-fermented persimmon juice can alleviate alcohol-induced liver injury through the Keap1/Nrf2 antioxidant pathway.

## Key findings

- Fermented persimmon juice improved hepatic lipid metabolism in mice.
- Fermented juice activated the Keap1/Nrf2 pathway and reduced ferroptosis markers.
- Fermented juice contained higher levels of antioxidants like chlorogenic acid.

## Abstract

Alcoholic liver disease (ALD), induced by chronic and excessive alcohol consumption, poses a significant health risk, with higher female susceptibility. This study investigated Lactobacillus plantarum fermented persimmon juice (Fj) against ALD in female C57BL/6 mice.

The model mice were orally treated with Fj or unfermented persimmon juice (Pj). The bioactive compound profiles of Fj and Pj were detected by HPLC-MS. The hepatoprotective effects was evaluated through assessments of hepatic lipid metabolism, Keap1/Nrf2 pathway proteins, and ferroptosis markers.

HPLC-MS analysis confirmed Fj was enriched in bioactive compounds including elevated antioxidants such as chlorogenic acid and p-hydrobenzoic acid. Daily Fj administration (10 μg/g BW) significantly improved hepatic lipid metabolism and regulated Keap1/Nrf2 signaling pathway, ultimately mitigating hepatic ferroptosis.

These findings demonstrate that probiotic fermentation as a strategic approach to develop postbiotic-based functional beverages for mitigating alcohol-induced liver injury, offering translational potential against ALD progression.