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
{"title":"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","authors":"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","doi":"10.1007/s10068-024-01641-w","DOIUrl":null,"url":null,"abstract":"<div><p>Bacterial vaginosis (BV) is defined as dysbiosis of the vaginal microbiome associated with the depletion of <i>Lactobacilli</i> 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 <i>Gardnerella vaginalis</i> (<i>G. vaginalis</i>)-infected BV mice. Single LAB and LM exhibited antibacterial and anti-inflammatory effects by inhibiting <i>G. vaginalis</i> 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 <i>Enterobacter, Escherichia coli</i>, and <i>Bacteroides vulgatus</i> in vaginal flushing fluids compared to the GV group. LM partially alleviated BV by inhibiting <i>G. vaginalis</i> growth and modulating the vaginal bacterial community, providing new insights into its modulatory effects on the vaginal microbiome in BV.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2233 - 2242"},"PeriodicalIF":2.4000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice\",\"authors\":\"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\",\"doi\":\"10.1007/s10068-024-01641-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Bacterial vaginosis (BV) is defined as dysbiosis of the vaginal microbiome associated with the depletion of <i>Lactobacilli</i> 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 <i>Gardnerella vaginalis</i> (<i>G. vaginalis</i>)-infected BV mice. Single LAB and LM exhibited antibacterial and anti-inflammatory effects by inhibiting <i>G. vaginalis</i> 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 <i>Enterobacter, Escherichia coli</i>, and <i>Bacteroides vulgatus</i> in vaginal flushing fluids compared to the GV group. LM partially alleviated BV by inhibiting <i>G. vaginalis</i> growth and modulating the vaginal bacterial community, providing new insights into its modulatory effects on the vaginal microbiome in BV.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"33 and postbiotics\",\"pages\":\"2233 - 2242\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01641-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01641-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice
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.
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.