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Title A Mixture of Lactobacillus Species Isolated from Traditional Fermented Foods Promote Recovery from Antibiotic-Induced Intestinal Disruption in Mice |
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Influence of Probiotics and Prebiotics on Diet, Nutrition and Drug Metabolism |
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Main Author Qixiao Zhai1 4 5 |
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Presenting Author Qixiao Zhai1 4 5 |
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Co-Author X Zhao2 J Zhao1 4 H Zhang1 4 Y Shi1 4 5 A Narbad3 5 W Chen1 4 |
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Department / Institution / Country School of Food Science and Technology， Jiangnan University / State Key Laboratory of Food Science and Technology / China (中国)1 Shanghai Tech University / School of Life Science and Technology / China (中国)2 Quadram Institute Bioscience / Gut Health and Food Safety Programme / United Kingdom3 Jiangnan University / School of Food Science and Technology / China (中国)4 Jiangnan University / International Joint Research Laboratory for Probiotics at Jiangnan University / China (中国)5 |
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Background and Rationale Consumption of Lactobacillus plantarum was reported to alleviate the side effects of antibiotic therapy,including the risk of nausea and developing loose or watery stools. |
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Objectives: Indicates the purpose of the study The objective of the present study was to evaluate the effectiveness of a mixture of four Lactobacillus species on restoration of gut microbiota and regulation of immunity in mice following treatment with antibiotic. |
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Methodology: Describe pertinent experimental procedures Administration of the antibiotic ampicillin for 2 weeks .Then application of a probiotic cocktail of four Lactobacillus species (JUP-Y4; containing L. plantarum, L. casei, L.rhamnosus and L. helveticus) derived from fermented foods. |
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Results: Summarize the results of the research Administration of the antibiotic ampicillin for 2 weeks decreased microbial community diversity, induced caecum tumefaction and increased gut permeability in mice. Application of a probiotic cocktail of four Lactobacillus species (JUP-Y4) modulated the microbiota community structure and promoted the abundance of potentially beneficial bacteria such as Akkermansia. Ampicillin administration led to a decline in Bacteroidetes from 46.6 ±3.91% to 0.264±0.0362%; the addition of JUP-Y4 restored this to 41.4±2.87%. This probiotic supplementation was more effective than natural restoration, where the levels of Bacteroidetes were only restored to 29.3±2.07%. Interestingly, JUP-Y4 treatment was more effective in the restoration of microbiota in faecal samples than in caecal samples. JUP-Y4 also significantly reduced the levels of D-lactate and endotoxin (lipopolysaccharide, LPS) in the serum of mice, and increased the expression of tight-junction proteins while reducing the production of inflammatory cytokines (TNF-a, IL-6, MCP-1, IFN-c and IL-1b) in the ileum and the colon of antibiotic-treated mice. |
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Conclusions: State the main conclusions Treatment with a cocktail of Lactobacillus species (JUP-Y4; containing L. plantarum, L. casei, L.rhamnosus and L. helveticus) derived from fermented foods restored the gut microbiota community structure,enhanced microbial diversity and reduced the intestinal inflammation caused by antibiotic administration. |