Attenuating effect of Lacticaseibacillus rhamnosus SDSP202406 on antibiotic-induced neurotransmitter imbalance in mice

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

Journal of Functional Foods Pub Date : 2025-08-30 DOI:10.1016/j.jff.2025.107006

Qiaoqiao Luo , Fang Tan , Mengli Ma , Zhangsong Luo , Lingyan Zhang

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Abstract

Probiotics are active microorganisms beneficial to health when given in sufficient quantities. This study explored the protective effect of Lacticaseibacillus rhamnosus SDSP202406 against antibiotic-induced locomotor disorders using a processed antibiotic mixture to construct locomotor disorders in mice. The results showed that Lacticaseibacillus rhamnosus SDSP202406 significantly increased endurance performance metrics in both swimming and running behavioral paradigms (P < 0.01), significantly decreased the expression of inflammatory factors, increased the superoxide dismutase and decreased the malondialdehyde in the cerebrum. Moreover, it enhanced the expression of brain-derived neurotrophic factor metabolic pathways in the cerebrum. Additionally, correlation analysis revealed relationship between gut microbiota and cerebrum neuroinflammation. It can be hypothesized that oral Lacticaseibacillus rhamnosus SDSP202406 caused the reprogramming of gut microbiota metabolism, promotes neurological homeostasis. The results demonstrated a modulating effect of Lacticaseibacillus rhamnosus on antibiotic-induced locomotor dysfunction in mice, providing a theoretical basis for the development of probiotic preparations to enhance lo-comotor function.

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鼠李糖乳杆菌SDSP202406对抗生素诱导小鼠神经递质失衡的减弱作用

益生菌是有益健康的活性微生物，如果给予足够的量。本研究通过加工后的抗生素混合物构建小鼠运动障碍，探讨鼠李糖乳杆菌SDSP202406对抗生素诱导的运动障碍的保护作用。结果表明，鼠李糖乳杆菌SDSP202406显著提高了游泳和跑步行为范式的耐力表现指标（P < 0.01），显著降低了炎症因子的表达，增加了大脑中超氧化物歧化酶的表达，降低了大脑中丙二醛的表达。此外，它增强了脑源性神经营养因子代谢途径在大脑中的表达。此外，相关分析揭示了肠道微生物群与大脑神经炎症之间的关系。可以推测，口服鼠李糖乳杆菌SDSP202406可引起肠道菌群代谢重编程，促进神经系统稳态。结果表明鼠李糖乳杆菌对抗生素所致小鼠运动功能障碍具有调节作用，为开发增强运动功能的益生菌制剂提供了理论依据。

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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.