Goji berry juice fermented by probiotics attenuates dextran sodium sulfate-induced ulcerative colitis in mice
Yuxuan Liu, Haitian Fang, Huiyan Liu, Huan Cheng, Lin Pan, Mingzhen Hu, Xuyang Li
Abstract
This study administered the goji juice (20 mL/kg/d) fermented by Lactobacillus plantarum, Lactobacillus reuteri and Streptococcus thermophilus or unfermented juice for male mice for 30 days, then the effects on dextran sodium sulfate (DSS)-induced ulcerative colitis were investigated. The results shown that intaking fermented or unfermented goji juice decreased the levels of pro-inflammatory cytokines and total superoxide dismutase (T-SOD) in serum and colon, while increased the levels of anti-inflammatory cytokines, myeloperoxidase (MPO) and glutathione peroxidase (GSH). Additionally, intaking fermented or unfermented goji juices decreased intestinal permeability, and modulated gut microbiota at the phylums, family and genus level in ulcerative colitis mice. It is worth noting that the probiotics-fermented goji juice showed better anti-inflammatory effects than unfermented goji juice. These results demonstrated that probiotics-fermentation enhanced the anti-ulcerative colitis function of goji berry juice by regulating oxidative stress and inflammation markers and modulating gut microbiota.