Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
J Dairy Sci. 2021 May;104(5):5197-5207. doi: 10.3168/jds.2020-19625. Epub 2021 Mar 6.
This study aimed to analyze the effect of milk fermented with Lactobacillus curvatus SMFM2016-NK on periodontal diseases and gut health in a rat model. To improve the effect of Lb. curvatus SMFM2016-NK-fermented milk administration for relieving periodontitis, the periodontitis rat models were treated with the following for 4 wk: 10% skim milk (normal), periodontitis + 10% skim milk (negative control), periodontitis + Lactobacillus rhamnosus GG-fermented milk (positive control), and periodontitis + Lb. curvatus SMFM2016-NK-fermented milk (PD+LCFM). Transcriptional analysis of inflammatory cytokines [tumor necrosis factor α (TNF-α), IL-1β, IL-6, and IL-10] was performed via quantitative reverse-transcription PCR. The changes in the oral and gut microbiomes after administering Lb. curvatus SMFM2016-NK-fermented milk were analyzed with metagenomics sequencing using DNA extracted from the oral gingival tissues and feces from the cecum of the rat models. After treatment with Lb. curvatus SMFM2016-NK-fermented milk, the relative gene expression levels of TNFA and IL1B in the gingiva decreased in the PD+LCFM group compared with those in the negative control group. In the oral microbiome, the proportion of the phylum Proteobacteria in the PD+LCFM group was lower than that in the negative control after treatment with Lb. curvatus SMFM2016-NK-fermented milk. For the effect in the gut, the relative gene expression levels of inflammatory cytokines in the colon between the normal and negative control groups were not different; however, the expression levels of TNFA and IL1B in the PD+LCFM and positive control groups, respectively, were lower than those in the negative control group. The composition and diversity of the gut microbiome differed among normal, periodontitis, and Lb. curvatus SMFM2016-NK-fermented milk treatment groups. These results indicate that Lb. curvatus SMFM2016-NK-fermented milk could alleviate periodontal and gut inflammation and change oral and gut microbiota.
本研究旨在分析发酵乳杆菌 SMFM2016-NK 对牙周病和肠道健康的影响。为了提高发酵乳杆菌 SMFM2016-NK 发酵奶缓解牙周炎的效果，将牙周炎大鼠模型分别用以下药物处理 4 周：10%脱脂奶（正常组）、牙周炎+10%脱脂奶（阴性对照组）、牙周炎+鼠李糖乳杆菌 GG 发酵奶（阳性对照组）和牙周炎+发酵乳杆菌 SMFM2016-NK 发酵奶（PD+LCFM 组）。通过定量逆转录 PCR 分析炎症细胞因子（肿瘤坏死因子 α（TNF-α）、IL-1β、IL-6 和 IL-10）的转录水平。利用来自大鼠口腔牙龈组织和盲肠粪便的 DNA 进行宏基因组测序，分析了给予发酵乳杆菌 SMFM2016-NK 发酵奶后口腔和肠道微生物组的变化。与阴性对照组相比，PD+LCFM 组龈组织中 TNFA 和 IL1B 的相对基因表达水平在给予发酵乳杆菌 SMFM2016-NK 发酵奶后降低。在口腔微生物组中，与阴性对照组相比，给予发酵乳杆菌 SMFM2016-NK 发酵奶后，PD+LCFM 组厚壁菌门的比例降低。对于肠道的作用，正常组和阴性对照组之间结肠中炎症细胞因子的相对基因表达水平没有差异；然而，PD+LCFM 和阳性对照组中 TNFA 和 IL1B 的表达水平分别低于阴性对照组。正常组、牙周炎组和发酵乳杆菌 SMFM2016-NK 处理组的肠道微生物组的组成和多样性存在差异。这些结果表明，发酵乳杆菌 SMFM2016-NK 发酵奶可以缓解牙周炎和肠道炎症，并改变口腔和肠道微生物群。
