Zhaobo Guan , Chunqi Feng , Pengyan Jia , Ya Yan , Juan Xu , Jingmin Zhang , Niuniu Bai , Weihong Chen , Weiqi Gao
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引用次数: 0
Abstract
This study aims to explore the potential mechanism of H. pylori eradication by Clostridium butyricum and Bacillus coagulans through metabolomics. A mouse model of H. pylori infection was established by gavage of H. pylori solution into mice. Mice of the probiotic treatment group were given probiotics suspension. Then, the mouse feces and serum of all mice were collected for metabolomics analysis. The eradication rate of probiotics was 62.5 %, and it significantly altered the metabolic profiles of feces and serum in H. pylori-infected mice. Probiotics reversed 25 fecal and 18 serum metabolites. These metabolites are involved in the metabolic pathways related to linoleic acid metabolism, primary bile acid biosynthesis, arachidonic acid metabolism and lipid metabolism. This study demonstrated that two specific probiotics exhibited a significant capacity to partially eradicate H. pylori. Furthermore, we have provided preliminary insights into the eradication efficacy and underlying mechanisms of two probiotics against H. pylori.
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.