Abstract

Title

A Mixture of Lactobacillus Species Isolated from Traditional Fermented Foods Promote Recovery from Antibiotic-Induced Intestinal Disruption in Mice

Type
Poster Presentation
Theme
Probiotics and Prebiotics: Excellence in Science and Clinical Translation
Topic
Influence of Probiotics and Prebiotics on Diet, Nutrition and Drug Metabolism

Authors

Main Author
Qixiao Zhai1 4 5
Presenting Author
Qixiao Zhai1 4 5
Co-Author
X Zhao2
J Zhao1 4
H Zhang1 4
Y Shi1 4 5
A Narbad3 5
W Chen1 4

Authors' Institution

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
Content
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.

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.
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.

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.
 
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.
Keywords: antibiotics, diseases, immunology, intestinal microbiota, Lactobacillus.
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