Oral administration of pasteurized probiotic fermented milk alleviates DSS-induced inflammatory bowel disease in rats

Inflammatory bowel disease (IBD) is a systemic disea.

Studies have shown that gut microbiota disturbance is an important factor in triggering IBD-related inflammation, pathogenesis, and disease progressi.

Compared with traditional therapy and surgery, dietary intervention and probiotic-based therapy are effective in relieving IBD, and their biggest advantages are better patient acceptance and safe.

Most previous studies have focused on the beneficial effects of fermented milk containing active probioti.

We hypothesized that bioactive substrates produced during fermentation may also have health-promoting effects, so the fermented milk used in this study was pasteurized fermented milk without viable bacter.

One of the great advantages of pasteurized fermented milk is its good stability and long shelf li.

Therefore, the present study aimed to investigate the DSS-induced IBD rat model by basal starter (YF904) alone or with four selected probiotic strains ( Bifidobacterium anlmalissub.

lactisProbio-M8, Lactiplantibacillus plantarumLp-6 , Lactobacillus helveticusH9, Lacticaseibacillus paracaseiPC-01) symptom relief effect of two pasteurized fermented milks produced by co-fermentati.


First, metabolites in two pasteurized fermented milks were determined using off-target metabolomi.

The results showed that the metabolomes of the two fermented milks were significantly differe.

Compared with pasteurized common fermented milk, a total of 72 significantly increased metabolites were annotated in pasteurized probiotic fermented milk through the KEGG databa.

These metabolites mainly include peptides, lipids, organic acids, amino acids and nucleotid.

In addition, the contents of short-chain fatty acids and organic acids in the fermentation broth were quantitatively determined by targeted metabolism, and the contents of butyric acid, succinic acid and benzoic acid in pasteurized probiotic fermented milk were significantly higher than those in pasteurized ordinary fermented milk ( P <0
Then use two kinds of fermented milk intervention to carry out animal experiment verificati.

Thirty-two rats were randomly divided into 4 groups (8 in each group, 2 in each cage): control group, DSS group, DSS+FM group, DSS+PFM group (Figure
On the 15th day, the rats were sacrificed after isoflurane anesthesia, and blood, colon tissue and stool samples were collected for the determination of various indicato.

It was found that gavage of pasteurized probiotic fermented milk and common fermented milk significantly decreased the DAI score of IBD rats ( P < 05), alleviated colon tissue damage, and decreased serum pro-inflammatory factors, including TNF, compared with the DSS gro.

-α and IL-6 levels ( P < 05, P < 01, Figure
In addition, pasteurized probiotic fermented milk significantly improved gut microbiota richness in IBD rats ( p < 05) compared with gavage of pasteurized common fermented milk ( Akkermansia muciniphila , Dorea).

CAG:306 and Bacteroides acidifaciens ); species associated with host inflammation were significantly reduced ( Alistipes ihumii , Alistipes shahii , Figure
The gut functional metagenome also changed after probiotic fermented milk intervention, and biosynthetic pathways of beneficial metabolites (such as amino acids, nucleotides, and vitamins; P
< 05) were significantly enriche.

In conclusion, ingestion of pasteurized probiotic fermented milk attenuated DSS-induced IBD by reducing intestinal inflammatory response and restoring host gut microbiota, providing a rationale for further development of pasteurized fermented mi.
The study was published in the Journal of Functional Foods (IF=451) on June 6, 202 The first author: .


student Feng Cuijiao; the corresponding author: Professor Zhang Hepi.
Original link: https://  　　Inflammatory bowel disease (IBD) is a systemic disea.

Studies have shown that gut microbiota disturbance is an important factor in triggering IBD-related inflammation, pathogenesis, and disease progressi.

Compared with traditional therapy and surgery, dietary intervention and probiotic-based therapy are effective in relieving IBD, and their biggest advantages are better patient acceptance and safe.

Most previous studies have focused on the beneficial effects of fermented milk containing active probioti.

We hypothesized that bioactive substrates produced during fermentation may also have health-promoting effects, so the fermented milk used in this study was pasteurized fermented milk without viable bacter.

One of the great advantages of pasteurized fermented milk is its good stability and long shelf li.

Therefore, the present study aimed to investigate the DSS-induced IBD rat model by basal starter (YF904) alone or with four selected probiotic strains ( Bifidobacterium anlmalis  sub.

lactis  Probio-M8, Lactiplantibacillus plantarum  Lp-6 , Lactobacillus helveticus  H9, Lacticaseibacillus paracasei  PC-01) symptom relief effect of two pasteurized fermented milks produced by co-fermentati.


　　First, metabolites in two pasteurized fermented milks were determined using off-target metabolomi.

The results showed that the metabolomes of the two fermented milks were significantly differe.

Compared with pasteurized common fermented milk, a total of 72 significantly increased metabolites were annotated in pasteurized probiotic fermented milk through the KEGG databa.

These metabolites mainly include peptides, lipids, organic acids, amino acids and nucleotid.

In addition, the contents of short-chain fatty acids and organic acids in the fermentation broth were quantitatively determined by targeted metabolism, and the contents of butyric acid, succinic acid and benzoic acid in pasteurized probiotic fermented milk were significantly higher than those in pasteurized ordinary fermented milk ( P <0
　　Then use two kinds of fermented milk intervention to carry out animal experiment verificati.

Thirty-two rats were randomly divided into 4 groups (8 in each group, 2 in each cage): control group, DSS group, DSS+FM group, DSS+PFM group (Figure
On the 15th day, the rats were sacrificed after isoflurane anesthesia, and blood, colon tissue and stool samples were collected for the determination of various indicato.

It was found that gavage of pasteurized probiotic fermented milk and common fermented milk significantly decreased the DAI score of IBD rats ( P < 05), alleviated colon tissue damage, and decreased serum pro-inflammatory factors, including TNF, compared with the DSS gro.

-α and IL-6 levels ( P < 05, P < 01, Figure
In addition, pasteurized probiotic fermented milk significantly improved gut microbiota richness in IBD rats ( p < 05) compared with gavage of pasteurized common fermented milk ( Akkermansia muciniphila , Dorea)  .

CAG:306 and Bacteroides acidifaciens ); species associated with host inflammation were significantly reduced ( Alistipes ihumii , Alistipes shahii , Figure
The gut functional metagenome also changed after probiotic fermented milk intervention, and biosynthetic pathways of beneficial metabolites (such as amino acids, nucleotides, and vitamins; P
< 05) were significantly enriche.

In conclusion, ingestion of pasteurized probiotic fermented milk attenuated DSS-induced IBD by reducing intestinal inflammatory response and restoring host gut microbiota, providing a rationale for further development of pasteurized fermented mi.
　　The study was published in the Journal of Functional Foods (IF=451) on June 6, 202 The first author: .


student Feng Cuijiao; the corresponding author: Professor Zhang Hepi.
　　Original link: https:// 
　　Bifidobacterium anlmalis lactis Lactiplantibacillus plantarum Lactobacillus helveticus  Lacticaseibacillus paracasei  P P P P p Akkermansia muciniphila Dorea Bacteroides acidifaciens Alistipes ihumii Alistipes shahii P DSS-induced IBD provides a theoretical basis for the further development of pasteurized fermented mil.

　　The study was published in the Journal of Functional Foods (IF=451) on June 6, 202 The first author: .


student Feng Cuijiao; the corresponding author: Professor Zhang Hepi.
　　

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