Lactiplantibacillus plantarum ZGS521 attenuates colitis by regulating intestinal epithelial proliferation and differentiation and the gut microbiota

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-08-14 DOI:10.1039/D5FO02720A
Wei Xia, Xinyue Li, Wei Liu and Tao Zhou
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Abstract

Inflammatory bowel disease (IBD) is a persistent and relapsing intestinal disorder that significantly harms health. Lactiplantibacillus plantarum ZGS521 isolated from fermented pickles was identified through Gram staining, physiological and biochemical assays and 16S rDNA sequencing. The gene of L. plantarum ZGS521 was annotated through sequence alignment. L. plantarum ZGS521 was found to have excellent gastrointestinal fluid tolerance, adhesion capability and antioxidant activity. In a colitis mouse model, ZGS521 notably suppressed weight loss, decreased the disease activity index (DAI), increased the colon length, regulated intestinal epithelial proliferation and differentiation by increasing the population of intestinal stem cells and goblet cells, and upregulated the expression levels of relevant genes with intestinal epithelial cells and enteroendocrine cells (P < 0.05). Additionally, ZGS521 modulated cytokines, restored oxidative balance and repaired mucosal damage. L. plantarum ZGS521 also modulated short-chain fatty acid (SCFA) levels, increasing the proportion of beneficial microorganisms. Thus, the anti-inflammatory activities of ZGS521 may involve the modulation of intestinal epithelial proliferation and differentiation and the gut microbiota.

Abstract Image

植物乳杆菌ZGS521通过调节肠道上皮细胞增殖和分化以及肠道微生物群来减轻结肠炎。
炎症性肠病(IBD)是一种严重危害健康的持续性和复发性肠道疾病。通过革兰氏染色、生理生化和16S rDNA测序等方法对发酵泡菜中分离的植物乳杆菌ZGS521进行了鉴定。通过序列比对,对植物L. plantarum ZGS521基因进行了注释。植物L. plantarum ZGS521具有良好的胃肠液体耐受性、粘附能力和抗氧化活性。在结肠炎小鼠模型中,ZGS521显著抑制体重减轻,降低疾病活动指数(DAI),增加结肠长度,通过增加肠道干细胞和杯状细胞的数量,调节肠上皮细胞的增殖和分化,上调肠上皮细胞和肠内分泌细胞中相关基因的表达水平(P < 0.05)。ZGS521调节细胞因子,恢复氧化平衡,修复粘膜损伤。L. plantarum ZGS521还能调节短链脂肪酸(SCFA)水平,增加有益微生物的比例。因此,ZGS521的抗炎活性可能与调节肠道上皮细胞增殖和分化以及肠道微生物群有关。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
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.
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