Synergistic effects of probiotics with soy protein alleviate ulcerative colitis by repairing the intestinal barrier and regulating intestinal flora

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-10-23 DOI:10.1016/j.jff.2024.106514

Rentang Zhao , Bingqing Shang , Luyan Sun, Suyuan Lv, Guolong Liu, Qiu Wu, Yue Geng

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Abstract

In this experiment, we used probiotic and soy protein as raw materials to intervene in DSS-induced acute ulcerative colitis in C57BL/6 mice, to investigate the mitigating effect and synergistic effect of the probiotic complex combined with soy protein. The results showed that the combination of probiotics and soy protein could effectively alleviate the symptoms in UC mice, and inhibit the inflammatory process by down-regulating the expression of IL-6 and TNF-α and reducing the infiltration of inflammatory cells. Histopathological results showed that probiotic and/or soy protein interventions were effective in reducing the DAI of colonic ulceration, repairing intestinal epithelial barrier damage, and up-regulating the expression of tight junction-associated proteins. The composition of intestinal microbiota in the SP group, YWSP group and SNSP group with soybean protein intervention showed similar characteristics. In conclusion, the combination of YW probiotic powder and soy protein exerted a good synergistic effect.

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益生菌与大豆蛋白的协同作用可通过修复肠道屏障和调节肠道菌群缓解溃疡性结肠炎

本实验以益生菌和大豆蛋白为原料，干预DSS诱导的C57BL/6小鼠急性溃疡性结肠炎，研究益生菌复合物联合大豆蛋白的缓解作用和协同作用。结果表明，益生菌与大豆蛋白的复方制剂能有效缓解 UC 小鼠的症状，并通过下调 IL-6 和 TNF-α 的表达以及减少炎症细胞的浸润来抑制炎症过程。组织病理学结果显示，益生菌和/或大豆蛋白干预能有效降低结肠溃疡的DAI，修复肠上皮屏障损伤，并上调紧密连接相关蛋白的表达。大豆蛋白干预的SP组、YWSP组和SNSP组的肠道微生物群组成表现出相似的特征。总之，YW益生菌粉与大豆蛋白的组合发挥了良好的协同作用。

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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.