Lactobacillus fermentum B153 from human colostrum modulates intestinal immunity and gut microbiota in obese mice model

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.2025.106662

Juqing Huang , Xiaohui Cai , Xiaoyan Liu , Gongti Lai , Xuefang Guan , Bingyan Chen , Qi Wang

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Abstract

This study evaluated the effects of L. fermentum B153 (derived from human colostrum) on intestinal immunity and gut microbiota in a high-fat diet-induced obese mouse model. The results indicate that treatment with L. fermentum B153 significantly decreased the perirenal adipose index and increased the villus height to crypt depth (V/C) ratio in both the ileum and jejunum of obese mice. Intestinal inflammation induced by the high-fat diet was alleviated by L. fermentum B153, as evidenced by the upregulation of E-cadherin and IL-6 mRNA expression, alongside the downregulation of TNF-α mRNA expression. Furthermore, L. fermentum B153 significantly altered the gut microbiome composition of obese mice, characterized by a substantial increase in the relative abundance of the potentially beneficial genus Akkermansia and a notable decrease in the richness of potentially harmful bacteria (e.g., Lachnoclostridium, Romboutsia and Dubosiella). In conclusion, L. fermentum B153 positively modulated intestinal immunity and gut microbiota in obese mice.

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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.