Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-04 DOI:10.1007/s10068-024-01641-w
Hyun Ju Kim, Dong-Gu Kim, Sa-Haeng Kang, Hoonsung Choi, Se-Woong Go, Dong-Keun Kim, Je-Hun Myung, Jeong-Hyang Park, Ju-Ryoun Soh, Suk-Kyu Kim, Sung Wook Hong, Miran Kang, Eui-Seong Park, Ilbum Park, Jongsoo Kang, Hyuk Ju Kwon, Jong-Sik Jin
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Abstract

Bacterial vaginosis (BV) is defined as dysbiosis of the vaginal microbiome associated with the depletion of Lactobacilli and excessive growth of commensal or pathogenic bacteria. This study investigated the effects of lactic acid bacteria (LAB) mixture (LM; InoRexyne™) on the vaginal bacterial community of Gardnerella vaginalis (G. vaginalis)-infected BV mice. Single LAB and LM exhibited antibacterial and anti-inflammatory effects by inhibiting G. vaginalis growth and pro-inflammatory markers in RAW 264.7 cells. Administering LM did not significantly alter the vaginal architecture or fecal short-chain fatty acids but did significantly inhibit the vaginal interleukin-6 levels in the high LM group compared to the GV group. LM administration decreased the relative abundances of Enterobacter, Escherichia coli, and Bacteroides vulgatus in vaginal flushing fluids compared to the GV group. LM partially alleviated BV by inhibiting G. vaginalis growth and modulating the vaginal bacterial community, providing new insights into its modulatory effects on the vaginal microbiome in BV.

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植物乳杆菌 LPYC225 混合物可部分调节受阴道加德纳菌感染的细菌性阴道病小鼠的阴道细菌群落
细菌性阴道病(BV)被定义为阴道微生物群落的菌群失调,与乳酸杆菌的耗竭和共生菌或致病菌的过度生长有关。本研究调查了乳酸菌(LAB)混合物(LM;InoRexyne™)对阴道加德纳菌(G. vaginalis)感染的 BV 小鼠阴道细菌群落的影响。单一 LAB 和 LM 可抑制阴道加德纳菌的生长和 RAW 264.7 细胞中的促炎标记物,从而表现出抗菌和抗炎作用。与 GV 组相比,给予 LM 并不会明显改变阴道结构或粪便中的短链脂肪酸,但会明显抑制高 LM 组阴道中的白细胞介素-6 水平。与龙胆紫组相比,服用 LM 可降低阴道冲洗液中肠杆菌、大肠杆菌和硫酸杆菌的相对丰度。LM 可抑制阴道杆菌的生长并调节阴道细菌群落,从而部分缓解 BV,这为研究 LM 在 BV 中对阴道微生物群的调节作用提供了新的视角。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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