Effect of Clostridium butyricum and Bacillus coagulans on fecal and serum metabolic profiles in Helicobacter pylori-infected mice

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Zhaobo Guan , Chunqi Feng , Pengyan Jia , Ya Yan , Juan Xu , Jingmin Zhang , Niuniu Bai , Weihong Chen , Weiqi Gao
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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.

Abstract Image

丁酸梭菌和凝固芽孢杆菌对幽门螺杆菌感染小鼠粪便和血清代谢谱的影响
本研究旨在通过代谢组学方法探讨丁酸梭菌和凝固芽孢杆菌根除幽门螺杆菌的可能机制。通过灌胃幽门螺杆菌溶液建立小鼠幽门螺杆菌感染模型。益生菌治疗组小鼠给予益生菌混悬液。然后收集小鼠粪便和血清进行代谢组学分析。益生菌的根除率为62.5%,显著改变了幽门螺杆菌感染小鼠的粪便和血清代谢谱。益生菌可逆转25种粪便代谢物和18种血清代谢物。这些代谢物参与与亚油酸代谢、原胆汁酸生物合成、花生四烯酸代谢和脂质代谢相关的代谢途径。该研究表明,两种特定的益生菌具有显著的部分根除幽门螺杆菌的能力。此外,我们对两种益生菌对幽门螺杆菌的根除效果和潜在机制提供了初步的见解。
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来源期刊
Journal of Functional Foods
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.
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