Lactobacillus paracasei FZJJH2L6 alleviates cathartic Colon via the propionic Acid-5-HT-ACh pathway

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-25 DOI:10.1016/j.jff.2024.106585
Mengxia Liang , Huimin Lu , Shengnan Zhu , Liping Cao , Zhichao Yang , Linlin Wang , Jianxin Zhao
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Abstract

Cathartic colon (CC), a form of constipation induced by the chronic abuse and dependence on stimulant laxatives. The application of probiotics to alleviate related diseases has become the research hotspot. In this study, a CC model was constructed by intragastric administration of senna extract, and Lactobacillus paracasei CCFM1164 was used as a positive control to screen strains that can alleviate this constipation. The findings indicate that Lactobacillus paracasei FZJJH2L6 effectively mitigates cathartic colon. The potential mechanisms were explored from the perspectives of enteric nerve repair and intestinal barrier restoration. Results demonstrated that Lactobacillus paracasei FZJJH2L6 increased the content of propionic acid in feces by increasing the relative abundance of short-chain fatty acids-producing bacteria. This upregulated acetylcholine and 5-hydroxytryptamine levels in the colon, reduced intestinal inflammation, repaired the intestinal mechanical barrier, and ultimately alleviated CC. This study provides a theoretical basis for the use of probiotics in alleviating cathartic colon.

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副酸乳杆菌 FZJJH2L6 通过丙酸-5-HT-ACh 途径减轻阴性结肠炎的症状
阴性结肠(CC),是一种因长期滥用和依赖刺激性泻药而诱发的便秘。应用益生菌缓解相关疾病已成为研究热点。本研究通过番泻叶提取物的胃内给药构建了CC模型,并以副卡西氏乳杆菌CCFM1164作为阳性对照,筛选能缓解这种便秘的菌株。研究结果表明,副酸乳杆菌 FZJJH2L6 能有效缓解阴性结肠炎。研究人员从肠道神经修复和肠道屏障恢复的角度探讨了其潜在机制。结果表明,副卡氏乳杆菌 FZJJH2L6 通过增加短链脂肪酸产生菌的相对丰度来增加粪便中丙酸的含量。这提高了结肠中乙酰胆碱和 5-羟色胺的水平,减轻了肠道炎症,修复了肠道机械屏障,最终缓解了 CC。这项研究为使用益生菌缓解阴性结肠炎提供了理论依据。
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来源期刊
Journal of Functional Foods
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.
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