唾液酸左旋乳杆菌 Li01 和车前子壳的协同作用可防止小鼠患上洛哌丁胺引起的便秘。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-11-15 DOI:10.1039/d4fo04444d
Lvwan Xu, Bo Qiu, Furong Ba, Shuobo Zhang, Shengyi Han, Hui Chen, Youhe Wu, Wang Gao, Siyuan Xie, Yanfei Chen, Shiman Jiang, Jingyi Zhang, Yating Li, Björn Berglund, Mingfei Yao, Lanjuan Li
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引用次数: 0

摘要

便秘是一种以排便困难、腹痛和腹胀为特征的胃肠道疾病,严重影响身心健康。唾液酸ligilactobacillus Li01(Li01)是一种益生菌,已知可预防小鼠便秘,而洋车前子壳(PSH)是一种膳食纤维,具有很高的保水性,是一种肠道润滑剂。本研究调查了 Li01 和 PSH 联合疗法对洛哌丁胺诱导的便秘小鼠的影响。与单独使用 Li01 或 PSH 相比,联合治疗能更有效地改善胃肠道转运率、增加粪便含水量并调节血清中胃肠道激素的浓度。这些有益效果与胃肠道中更高水平的丁酸和更大比例的非 12-OH 胆汁酸 (BA) 有关。这些保护作用不受肠道微生物群变化的影响。此外,Li01 还能产生丁酸并在体外发酵 PSH。我们的研究结果表明,益生菌 Li01 和益生元 PSH 能协同保护小鼠免受便秘的影响,突出了它们作为功能性食品成分的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Synergistic effects of Ligilactobacillus salivarius Li01 and psyllium husk prevent mice from developing loperamide-induced constipation.

Constipation is a gastrointestinal (GI) condition marked by difficulty in defecation, abdominal pain and distension, significantly impacting both physical and mental health. Ligilactobacillus salivarius Li01 (Li01) is a probiotic known to prevent constipation in mice, while psyllium husk (PSH) is a dietary fiber with high water retention, acting as an intestinal lubricant. This study investigates the effects of a combined treatment of Li01 and PSH on mice with loperamide-induced constipation. The combination treatment improved GI transit rates, increased the water content of feces, and regulated serum concentrations of GI hormones more effectively than either Li01 or PSH alone. The beneficial effects were linked to higher levels of butyric acid and a greater proportion of non-12-OH bile acids (BAs) in the GI tract. These protective effects were not influenced by changes in gut microbiota. Additionally, Li01 produced butyric acid and fermented PSH in vitro. Our findings suggest that the probiotic Li01 and the prebiotic PSH synergistically protect against constipation in mice, highlighting their potential as functional food components.

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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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