Therapeutic effects of Lacticaseibacillus paracasei PC-H1 in alleviating colitis through restoring intestinal barrier and regulating gut microbiota

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-26 DOI:10.1016/j.jff.2025.106974

Guoding Cao , Hanyue Zhu , Shuang Liang , Wanyu Cao , Ran Liu , Xinhang Li , Yichen Jiang , Yong Fang

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Abstract

Ulcerative colitis (UC), a subtype of inflammatory bowel disease (IBD), disrupts intestinal barrier integrity and microbial homeostasis. This study investigated the therapeutic potential of Lactobacillus paracasei PC-H1 in a murine UC model. L. paracasei PC-H1 administration significantly ameliorated colitis severity, as evidenced by restored body weight, colon length, and reduced disease activity index (DAI) scores and pro-inflammatory cytokine levels. Mechanistically, L. paracasei PC-H1 enhanced mucosal barrier function by upregulating tight junction proteins (ZO-1, occludin, claudin-3) and controlling colonic inflammation. Notably, high-dose inactive L. paracasei PC-H1 outperformed viable bacteria in reshaping gut microbiota composition and establishing a novel microbial homeostasis. These findings demonstrate that L. paracasei PC-H1 mitigates ulcerative colitis progression by protecting intestinal barrier integrity and restoring microbiota homeostasis.

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副干酪乳杆菌PC-H1通过恢复肠道屏障和调节肠道菌群减轻结肠炎的治疗作用

溃疡性结肠炎（UC）是炎症性肠病（IBD）的一种亚型，破坏肠道屏障完整性和微生物稳态。本研究探讨了副干酪乳杆菌PC-H1对小鼠UC模型的治疗潜力。副卡萨塞乳杆菌PC-H1给药可显著改善结肠炎严重程度，这可以通过恢复体重、结肠长度、降低疾病活动指数（DAI）评分和促炎细胞因子水平来证明。从机制上讲，副干酪乳杆菌PC-H1通过上调紧密连接蛋白（ZO-1、occludin、claudin-3）和控制结肠炎症来增强粘膜屏障功能。值得注意的是，高剂量失活副干酪乳杆菌PC-H1在重塑肠道菌群组成和建立新的微生物稳态方面优于活菌。这些发现表明，副干酪乳杆菌PC-H1通过保护肠道屏障完整性和恢复微生物群稳态来减轻溃疡性结肠炎的进展。

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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.