通过调节免疫反应和恢复肠道屏障减轻小鼠结肠炎的丙酸盐益生菌菌株筛选

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106660

Ting Shu , Xizi Song , Silu Zhang , Xiaoli Zhou , Zhizhu Zhang , Pengfei Wang , Hu Canying , Jie Pan , Xiaoshuang Dai , Yan Tan , Wu Xiyang , Huicui Meng , Guoxun Xiao , Huaijie Hao

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Screen of propionate-producing probiotic strains in attenuating murine colitis by modulating immune response and restoring the intestinal barrier

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Screen of propionate-producing probiotic strains in attenuating murine colitis by modulating immune response and restoring the intestinal barrier

Intestinal dysbiosis is central to inflammatory bowel disease (IBD) development. Probiotics produce propionate, a short-chain fatty acid that restores intestinal balance and reduces inflammation.

Comparative genomic analysis of propionate pathway integrity was performed to nominate 41 candidate strains. Metabolic analysis confirmed the propionate production of 9 strains of them. Caco-2/HT29-MTX-E12 confluence epithelial model was established to investigate the effect of the strains on intestinal cell. DSS-induced colitis in a mouse model was also included as an in vivo verification of the filtered probiotic strains.

The methods successfully nominated 2 potential strains: Bifidobacterium breve XA-2103 and Pediococcus acidilactici GOLDGUT-PA0755. Both had a preferential ability to produce propionate and to reduce the effect on the intestinal barrier in the confluence cell model. Furthermore, their therapeutic effects were verified by reduced body weight loss, shortening of the colon length, Disease Activity Index score and improvement in histological analysis.

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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.