Functional evaluation of pure natural edible Ferment: protective function on ulcerative colitis

被引：0

作者：

Chen, Yanjun ^{[1
,2
]}

Ye, Shengzhi ^{[1
,2
]}

Shi, Jiaolong ^{[1
,2
]}

Wang, Hao ^{[3
]}

Deng, Guangxu ^{[4
]}

Wang, Guangxian ^{[5
]}

Wang, Shijie ^{[6
,7
]}

Yuan, Qingbin ^{[7
]}

Yang, Lunan ^{[8
]}

Mou, Tingyu ^{[1
,2
]}

机构：

[1] Southern Med Univ, Nanfang Hosp, Dept Gen Surg, Guangzhou, Peoples R China

[2] Southern Med Univ, Nanfang Hosp, Guangdong Prov Key Lab Precis Med Gastrointestinal, Guangzhou, Peoples R China

[3] Hainan Med Univ, Hainan Gen Hosp, Hainan Affiliated Hosp, Dept Gastrointestinal Surg 1, Haikou, Peoples R China

[4] First Peoples Hosp Zhaoqing, Dept Gastrointestinal & Anorectal, Zhaoqing, Peoples R China

[5] Jiangsu Biodep Biotechnol Co Ltd, Jiangyin, Peoples R China

[6] Hebei Univ Sci & Technol, Coll Foods Sci & Biol, Shijiazhuang, Peoples R China

[7] Junlebao Dairy Grp Co Ltd, Shijiazhuang, Peoples R China

[8] Southern Med Univ, Nanfang Hosp, Dept Plast & Aesthet Surg, Guangzhou, Peoples R China

来源：

FRONTIERS IN MICROBIOLOGY | 2024年 / 15卷

关键词：

ulcerative colitis (UC); lactic acid bacteria; Ferment; 16S rRNA; animal experiment; INFLAMMATORY-BOWEL-DISEASE; MECHANISMS; MICROBIOTA; PROBIOTICS;

D O I：

10.3389/fmicb.2024.1367630

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Purpose To investigate the therapeutic efficiency of a novel drink termed "Ferment" in cases of ulcerative colitis (UC) and its influence on the gut microbiota.Method In this study, we developed a complex of mixed fruit juice and lactic acid bacteria referred to as Ferment. Ferment was fed to mice for 35 days, before inducing UC with Dextran Sulfate Sodium Salt. We subsequently investigated the gut microbiome composition using 16S rRNA sequencing.Result After Ferment treatment, mouse body weight increased, and animals displayed less diarrhea, reduced frequency of bloody stools, and reduced inflammation in the colon. Beneficial bacteria belonging to Ileibacterium, Akkermansia, and Prevotellacea were enriched in the gut after Ferment treatment, while detrimental organisms including Erysipelatoclostridium, Dubosiella, and Alistipes were reduced.Conclusion These data place Ferment as a promising dietary candidate for enhancing immunity and protecting against UC.

引用

页数：12

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