<i>Lactobacillus</i> from fermented bamboo shoots prevents inflammation in DSS-induced colitis mice via modulating gut microbiome and serum metabolites
Xiang-Ru Liu, Xiaoling Lü, Hao Nie, Jing Yan, Zhiwen Ma, Hailin Li, Shixin Tang, Qi Yin, Jingfu Qiu
Abstract
Fermented bamboo shoots (FBS) is a region-specific food widely consumed in southwestern China, with <em>Lactobacillus </em>as the predominant fermenting bacteria. However, the probiotic potential of <em>Lactobacillus </em>derived from FBS reminds largely unexplored, especially for diseases with a low prevalence in areas consuming FBS, namely, inflammatory bowel disease. In this study, <em>Lactobacillus pentosus </em>YQ001 and <em>Lactobacillus senioris </em>YQ005 were screening by <em>in vitro </em>probiotic tests to further investigate the probiotic-like bioactivity investigation in DSS-induced ulcerative colitis mouse. They exhibited more positive probiotic effects than <em>Lactobacillus rhamnosus </em>GG in preventing intestinal inflammatory response. The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice, including <em>Muribaculaceae </em>and <em>Akkermansia</em>. In the serum metabolome, they modulated the DSS-disturbed levels of metabolites, with significant increment of cinnamic acid. Meanwhile, they reduced the expression levels of IL-1β, IL-6 inflammatory factors and increased ZO-1, Occludin, and athelicidin-related antimicrobial peptide (CRAMP) in the colon. Consequently, these results demonstrated that <em>Lactobacillus spp. </em>isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation, anti-inflammation and intestinal barrier protection in UC mice