State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 30047, China.
College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
Food Funct. 2021 Jun 8;12(11):5118-5129. doi: 10.1039/d1fo00162k.
Probiotics have long been used as functional starter cultures for fermented foods and are associated with numerous health benefits. Lactiplantibacillus (L.) plantarum ZDY2013 is an acid-tolerant probiotic candidate owning antagonistic properties against the food-borne pathogen Bacillus (B.) cereus and serves as a potent regulator of the gut microbiota. However, whether it retains these properties when used as dietary supplements in functional foods remains unknown. Accordingly, we investigated the ameliorating effects of L. plantarum fermented milk on disease phenotypes triggered by enterotoxigenic B. cereus in mice. The results revealed that administration of 3.0 × 108 cfu pathogenic B. cereus for one week induced damage to intestinal structures and bowel function, accompanied by an imbalance of gut microbiota. However, before or after B. cereus infection, oral administration of L. plantarum fermented milk mitigated losses of body weight and damage in the histological structure of the gastrointestinal tract, restored serum levels of IL-1β and IL-10, and contributed to significant decreases in platelet counts and uric acid levels. Most importantly, it restored the dissimilarity of gut microbiota and the abundance of bacterial taxa (i.e., reduced the abundance of Deferribacteres and Bacilli and increased the abundance of Lactobacillus and Bifidobacterium) without impacting the taxonomic composition. Combining these results, we speculate that enterotoxigenic B. cereus damages the intestinal epithelium and weakens its adherence capacity for the microbe, which is rescued by the supplementation of L. plantarum fermented milk. Overall, our findings revealed that L. plantarum ZDY2013 has the potential to be a fermented starter in functional foods and retains its antagonism against B. cereus pathogenesis.
益生菌长期以来一直被用作发酵食品的功能性起始培养物，与许多健康益处相关。植物乳杆菌（L.）plantarum ZDY2013 是一种耐酸益生菌候选物，对食源性病原体蜡样芽孢杆菌（B.）cereus 具有拮抗特性，是肠道微生物群的有效调节剂。然而，当作为功能性食品中的膳食补充剂使用时，它是否保留这些特性尚不清楚。因此，我们研究了植物乳杆菌发酵乳对食源性病原体蜡样芽孢杆菌诱导的小鼠疾病表型的改善作用。结果表明，用 3.0×108 cfu 致病性蜡样芽孢杆菌处理一周会导致肠道结构和肠道功能受损，同时肠道微生物群失衡。然而，在蜡样芽孢杆菌感染之前或之后，口服植物乳杆菌发酵乳减轻了体重减轻和胃肠道组织学结构损伤，恢复了血清中白介素-1β和白介素-10 的水平，并显著降低了血小板计数和尿酸水平。最重要的是，它恢复了肠道微生物群的差异和细菌分类群的丰度（即，降低了 Deferribacteres 和 Bacilli 的丰度，增加了 Lactobacillus 和 Bifidobacterium 的丰度），而不影响分类组成。结合这些结果，我们推测产肠毒素蜡样芽孢杆菌会损害肠道上皮细胞，并削弱其对微生物的黏附能力，而植物乳杆菌发酵乳的补充则可以挽救这种情况。总的来说，我们的研究结果表明，植物乳杆菌 ZDY2013 有可能成为功能性食品中的发酵起始剂，并保留其对蜡样芽孢杆菌发病机制的拮抗作用。
