The Protective Role of Probiotic-Rich Dairy by-Products in Mitigating Bisphenol a Toxicity: Antioxidant and Anti-Inflammatory Mechanisms

Abstract

Bisphenol A (BPA) is a widely used industrial chemical, primarily employed in the production of synthetic polymers and thermal paper. Epidemiological surveys have indicated that BPA exposure can lead to toxic, endocrine-disrupting, mutagenic, and carcinogenic effects. This study explores the potential of probiotics, specifically Lactobacillus rhamnosus and Lactobacillus plantarum, in mitigating the harmful effects of BPA. The study consolidates findings from the past decade, focusing on preclinical in vitro studies and mouse models exposed to BPA. The findings suggest that probiotics can alleviate BPA-induced damage by decreasing its accumulation, reducing oxidative stress, and modulating inflammatory pathways. Furthermore, probiotics can improve gut microbiota diversity, which acts as a natural barrier to prevent the absorption of BPA. The paper highlights the potential of fermented dairy products to provide a dietary source of these beneficial bacteria. Given the rising concerns about BPA exposure, incorporating probiotics into the diet, especially through fermented dairy products, could be an effective preventive strategy. This review provides a comprehensive synthesis of existing literature and suggests future avenues for research in this field.