Anti-Inflammatory Effects of Novel Probiotic Lactobacillus rhamnosus RL-H3-005 and Pedicoccus acidilactici RP-H3-006: In Vivo and In Vitro Evidence.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-11-18 DOI:10.3390/foods13223676

Shugang Li, Yixuan Li, Donglin Sui, Qingyu Ren, Chunqing Ai, Mingxin Li, Shouhao Zhao, Huan Li, Shuang Song, Xiaomeng Ren

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引用次数: 0

Abstract

Probiotics have garnered escalating attention in the treatment and prevention of inflammatory disorders. In this study, Lactobacillus rhamnosus RL-H3-005 (RL5) and Pediococcus acidilactici RP-H3-006 (RP6), which possess anti-inflammatory effects and favorable probiotic attributes, were selected through the comparison of an RAW264.7 inflammatory cell model screening and in vitro probiotic properties. Subsequently, it was implemented in an animal model of dextran sulfate sodium (DSS)-induced colitis. The results demonstrated that RL5 and RP6 could inhibit the release of proinflammatory factors in RAW264.7 inflammatory cells and exhibited excellent environmental adaptability, adhesion, safety, and antibacterial activity. Additionally, RL5 and RP6 provided protective effects on the intestines of mice with acute colitis by reducing the levels of intestinal inflammation and oxidative stress. Concurrently, supplementation with RL5 and RP6 modulated the composition of the gut microbiota in mice. These discoveries suggest that RL5 and RP6 can be used as a novel probiotic for alleviating intestinal inflammation.

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新型益生菌鼠李糖乳杆菌 RL-H3-005 和酸性柄球菌 RP-H3-006 的抗炎作用：体内和体外证据。

益生菌在治疗和预防炎症性疾病方面受到越来越多的关注。本研究通过对 RAW264.7 炎症细胞模型筛选和体外益生菌特性的比较，选出了具有抗炎作用和良好益生菌特性的鼠李糖乳杆菌 RL-H3-005 (RL5) 和酸性乳球菌 RP-H3-006 (RP6)。随后，在右旋糖酐硫酸钠（DSS）诱导的结肠炎动物模型中进行了实验。结果表明，RL5 和 RP6 可抑制 RAW264.7 炎症细胞中促炎因子的释放，并表现出良好的环境适应性、粘附性、安全性和抗菌活性。此外，RL5 和 RP6 还能降低肠道炎症和氧化应激水平，从而对急性结肠炎小鼠的肠道起到保护作用。同时，补充 RL5 和 RP6 还能调节小鼠肠道微生物群的组成。这些发现表明，RL5 和 RP6 可用作缓解肠道炎症的新型益生菌。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds