樱乳杆菌
生物
益生菌
肠道菌群
乳酸菌
微生物学
阿克曼西亚
代谢物
食品科学
细菌
生物化学
发酵
遗传学
作者
Xuan Zhou,Lei Pan,Min Xu,Xiaoqing Wang,Qi Wang,Yongdian Han
标识
DOI:10.1016/j.micres.2023.127438
摘要
A growing body of research suggests that gut microbiota is inextricably linked to host health and disease,so we are committed to finding more probiotic resources that are beneficial to human health. This study evaluated the probiotic properties of Lactobacillus sakei L-7 isolated from home-made sausages. The basic probiotic properties of L. sakei L-7 were evaluated through in vitro tests. The strain showed 89% viability after 7 h of digestion in simulating gastric and intestinal fluid. The hydrophobicity, self-aggregation and co-aggregation of L. sakei L-7 showed it had a strong adhesion ability. C57BL/6 J mice were fed L. sakei L-7 for 4 weeks. 16 S rRNA gene analysis indicated that intake of L. sakei L-7 increased the richness of gut microbiota and abundance of beneficial bacteria Akkermansia, Allobaculum and Parabacteroides. Metabonomics analysis revealed that beneficial metabolite gamma-aminobutyric acid and docosahexaenoic acid increased significantly. While the level of metabolite sphingosine and arachidonic acid significantly decreased. In addition, serum levels of inflammatory cytokines interleukin (IL)− 6 and tumor necrosis factor (TNF)-α were significantly decreased. The results suggested that L. sakei L-7 may promote gut health and reduce the occurrence of inflammatory response, it has the potential to become a probiotic.
科研通智能强力驱动
Strongly Powered by AbleSci AI