Jidan Yu, Na An, Lanwei Zhang, Zhi Duan, Jiadong Li
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引用次数: 0
Abstract
Obesity correlates with gut microbiota dysbiosis, with beneficial microbial intervention emerging as a promising therapeutic strategy for obesity-associated metabolic disorders. In previous studies, we screened Lactiplantibacillus plantarum F3-2 (L. plantarum F3-2) with the ability to inhibit lipid accumulation, but its biofilm-forming capacity and consequent impacts on probiotic functionality remain uncharacterized. Based on this, this study characterized the biofilm formation capacity of L. plantarum F3-2, analyzing its structural organization along with extracellular matrix composition. Comparative evaluation between planktonic and biofilm-states was performed using in vitro models to assess differential responses in gastrointestinal tolerance and probiotic functionality. Results revealed L. plantarum F3-2 as a robust biofilm-forming strain, developing biofilms approximately 11 μm thick after 24 h of cultivation, with extracellular polysaccharides identified as the primary extracellular matrix component. In vitro assays showed that biofilm-state L. plantarum F3-2 exhibited superior gastrointestinal tolerance, HT-29 cell adhesion, and 3T3-L1 adipocyte lipid accumulation inhibition compared to planktonic cells. These results provide a foundation for developing high-efficacy L. plantarum F3-2 probiotic products targeting adipogenesis suppression.
肥胖与肠道菌群失调相关,有益微生物干预成为治疗肥胖相关代谢紊乱的一种有前景的治疗策略。在之前的研究中,我们筛选了具有抑制脂质积累能力的植物乳杆菌F3-2 (L. plantarum F3-2),但其生物膜形成能力及其对益生菌功能的影响尚不清楚。在此基础上,本研究对L. plantarum F3-2的生物膜形成能力进行了表征,分析了其结构组织及胞外基质组成。利用体外模型对浮游生物和生物膜状态进行比较评估,以评估胃肠道耐受性和益生菌功能的差异反应。结果表明,L. plantarum F3-2具有较强的生物膜形成能力,培养24 h后可形成约11 μm厚的生物膜,胞外多糖是主要的胞外基质成分。体外实验表明,与浮游细胞相比,生物膜状态的植物乳杆菌F3-2具有更好的胃肠耐受性、HT-29细胞粘附性和3T3-L1脂肪细胞脂质积累抑制能力。这些结果为开发高效抑制脂肪生成的植物乳杆菌F3-2益生菌产品奠定了基础。
期刊介绍:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.