益生菌
溃疡性结肠炎
肠道菌群
失调
结肠炎
食品科学
炎症
乳酸
发酵
致病菌
微生物学
乳酸菌
双歧杆菌
生物
细菌
医学
免疫学
疾病
内科学
遗传学
作者
Philippe Madjirebaye,Fei Peng,Abdul Mueed,Tao Huang,Bechir Mahamat,Majeste Mbiada Pahane,Qinghua Xi,Xianxiang Chen,Kalli Moussa,Zoua Tessou Kadebe,Brahim Boy Otchom,Yazhou Xu,Mingyong Xie,Philippe Madjirebaye,Zhen Peng
标识
DOI:10.1002/mnfr.202300586
摘要
Scope Lactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS‐induced UC. Methods and Results Mice received 3% DSS and are supplemented daily once for 1 week by NFSM and FSM4. DSS usually causes intestinal inflammation and alters the gut microbiota. FSM4 intervention improves the UC‐related inflammation and gut microbiota alteration. It considerably decreases pro‐inflammatories such as TNF‐α, IL‐1β, and IL‐6 in serum and COX‐2 and MPO in colon tissues and pathogenic bacteria ( Escherichia‐Shigella) . This facilitates gut‐healthy bacteria growth. These healthy bacteria negatively correlat with pro‐inflammatory factors but positively associated with acetic acid, butyric acid, and propionic acid, which may act for PPAR‐γ pathway activating and NF‐κB p65 pathway inhibiting, lowering the risk of UC. Overall, FSM4 might alleviate UC and significantly reverse the dysbiosis of gut microbiota via the PPAR‐γ activation. It could be a good alternative for developing functional food to protect against UC. Conclusion FSM4 attenuates intestinal inflammation and modulates the SCFA‐producing bacteria growth, which enable the PPAR‐γ activation to alleviate the UC target, which could be a dietary intervention strategy for gut health.
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