Background: Neuropathic pain is a common and painful somatosensory nervous system disease, and its treatment remains a medical challenge. Evidence demonstrates that gut microbiota alters in neuropathic pain and, therefore, improvement of the gut flora may affect the disease. The present study aimed to evaluate the antinociceptive effect of probiotics in neuropathic pain and oxidative biomarkers' responsiveness to the probiotic treatment.
Methods: Using chronic constriction injury (CCI) of the rats' sciatic nerve, neuropathic pain was induced. Investigating the analgesic effect of the probiotics mixture, 40 male rats were randomly assigned to 4 groups (n=10 for each): Sham-operated (SM), and CCI model rats have orally received 1 ml saline (CS), or 100 mg/kg Gabapentin (CG) or 1 ml probiotics mixture (CP) Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium bifidum (10⁹ CFU of each) daily. Using behavioral tests, the pain was assessed on days 1, 4, 7, 14, and 21 of the study. Finally, the biochemical evaluation of sciatic nerve tissue was done.
Results: Probiotics decreased cold and mechanic allodynia and thermal hyperalgesia. Reducing lipid peroxidation level and increasing total antioxidant capacity, SOD, and GPx activity was also significant in the probiotics group. 
Conclusions: These findings suggest that probiotics have analgesic effects on the chronic constriction injury (CCI) model of neuropathic pain via increasing antioxidant capacity of the rats' sciatic nerve.

Keywords: Neuropathic Pain, Chronic Constriction Injury, Probiotics, Antioxidants, Allodynia, Hyperalgesias, Rats

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