Synbiotic yacon juice fermented by Lactiplantibacillus plantarum QS7T attenuates dextran sodium sulfate-induced ulcerative colitis in mice

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-04 DOI:10.1111/1750-3841.17478

Gui Zhen Gong, Rui Tong Li, Shuang Shuang Cui, Yuan Ting Zhu, Zhen Zhen Duan, Jian Xia Yang, Yi Xin Wang, Lan Yue Chen, Qi Huan Xiao

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引用次数: 0

Abstract

ABSTRACT

Ulcerative colitis (UC) is a prevalent inflammatory bowel disease associated with abnormal immune responses to commensal bacteria. The study investigated the effects of synbiotic yacon juice fermented by Lactiplantibacillus plantarum QS7T (FYJ) on ameliorating UC and modulating gut microbiota in a dextran sodium sulfate (DSS)-induced colitis mouse model. FYJ intervention significantly improved body weight and colon length, reduced the disease activity index and histopathological scores, and effectively alleviated colon tissue damage compared with treatments with L. plantarum QS7T suspension or yacon juice alone. Additionally, DSS-induced colitis led to a significant decrease in occludin mRNA expression and an upregulation of genes encoding pro-inflammatory cytokines, which were normalized by FYJ treatment. These effects were accompanied by a significant inhibition of the TLR4/MyD88/NF-κB signaling pathway. Moreover, FYJ treatment reversed DSS-induced alternations in gut community beta diversity and composition. In conclusion, FYJ could reduce intestinal mucosal inflammation, repair colonic mucosa, and improve the physiological status of DSS-induced UC mice, possibly through the regulation of the TLR4/MyD88/NF-κB signaling pathway and gut microbiota composition.

Practical Application

The synbiotic yacon juice significantly restores the DSS-induced imbalance in the intestinal microbiota in mice, thereby preserving mucosal immunity and intestinal barrier integrity. The insights derived from this study are expected to provide a novel perspective on the potential application of synbiotic yacon juice as a functional food agent for treating UC.

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植物乳杆菌QS7T发酵合成雪糕汁对右旋糖酐硫酸钠诱导小鼠溃疡性结肠炎的影响

溃疡性结肠炎（UC）是一种常见的炎症性肠病，与对共生菌的异常免疫反应有关。本研究研究了植物乳杆菌QS7T （FYJ）发酵的合成雪糕汁对右旋糖酐硫酸钠（DSS）诱导的小鼠结肠炎模型的改善UC和调节肠道菌群的作用。与单用植物乳杆菌QS7T悬浮液或雪糕汁处理相比，FYJ干预显著改善了大鼠体重和结肠长度，降低了疾病活动指数和组织病理学评分，有效减轻了结肠组织损伤。此外，dss诱导的结肠炎导致occludin mRNA表达显著降低，编码促炎细胞因子的基因上调，FYJ治疗使其正常化。这些作用伴随着TLR4/MyD88/NF-κB信号通路的显著抑制。此外，FYJ治疗逆转了dss诱导的肠道群落β多样性和组成的变化。综上所述，FYJ可能通过调节TLR4/MyD88/NF-κB信号通路和肠道菌群组成，减轻dss诱导UC小鼠肠道黏膜炎症，修复结肠黏膜，改善UC小鼠生理状态。合成雪糕汁可明显恢复dss引起的小鼠肠道菌群失衡，从而保持粘膜免疫力和肠道屏障的完整性。本研究结果有望为合成雪糕汁作为治疗UC的功能性食品剂的潜在应用提供新的视角。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.