Lactobacillus paracasei fermented goji juice improves constipation in mice through inhibiting inflammation and regulating intestinal microecology

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-24 DOI:10.1016/j.jff.2025.106841

Xiaoyu He , Yu Zhang , Haitian Fang , Ni Ma , Xueni Yan , Huabing Yang , Lu Cao , Lu Xu , Haiming Hu , Hongtao Liu

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Abstract

This study investigated the effects of Lactobacillus paracasei (L. paracasei)-fermented Goji juice supernatant (FGS) on constipation. GC–MS data showed that the critical metabolites of FGS were nicotinamide, squalene, L-proline, melatonin, and sarcosine. FGS intervention significantly promoted intestinal peristalsis. Meanwhile, FGS ameliorated intestinal inflammation and mucosal barrier damage by inhibiting the expressions of pro-inflammatory factors (TNF-α, IL-1β, COX-2), promoting the expressions of Mucin 1, Mucin 3, ZO-1, AQP4, and ENac-γ. In addition, FGS treatment modulated gut microbiota composition, reduced the abundance of harmful bacteria (Faecalibaculum, Bacteroides, Alloprevotella and Alistipes), induced a bloom of probiotics, including Marvinbryantia, Eubacterium_xylanophilum_group, Colidextribacter, and Candidatus_Soleaferrea. Conclusively, this study demonstrated that FGS significantly reduced inflammatory response, prevented intestinal barrier damage, and modulated microbiota dysbiosis to improve constipation. Compared to unfermented Goji juice (UFGJ), FGS has shown a more effective anti-constipation effect, indicating that FGS could relieve constipation as a dietary therapeutic.

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副干酪乳杆菌发酵枸杞汁通过抑制炎症和调节肠道微生态改善小鼠便秘

本研究探讨了副干酪乳杆菌发酵枸杞汁上清液（FGS）对便秘的影响。GC-MS数据显示，FGS的关键代谢产物是烟酰胺、角鲨烯、l -脯氨酸、褪黑素和肌氨酸。FGS干预显著促进肠道蠕动。同时，FGS通过抑制促炎因子（TNF-α、IL-1β、COX-2）的表达，促进Mucin 1、Mucin 3、ZO-1、AQP4、ENac-γ的表达，改善肠道炎症和黏膜屏障损伤。此外，FGS处理调节了肠道微生物群的组成，降低了有害细菌（Faecalibaculum, Bacteroides， Alloprevotella和Alistipes）的丰度，诱导了益生菌的繁殖，包括Marvinbryantia， Eubacterium_xylanophilum_group， Colidextribacter和Candidatus_Soleaferrea。总之，本研究表明，FGS可显著降低炎症反应，防止肠屏障损伤，调节微生物群失调，改善便秘。与未发酵的枸杞汁（UFGJ）相比，枸杞汁显示出更有效的抗便秘作用，表明枸杞汁可以作为一种饮食疗法来缓解便秘。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.