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新型益生菌RL-H3-005和RP-H3-006的抗炎作用：体内和体外证据

Anti-Inflammatory Effects of Novel Probiotic RL-H3-005 and RP-H3-006: In Vivo and In Vitro Evidence.

作者信息

Li Shugang, Li Yixuan, Sui Donglin, Ren Qingyu, Ai Chunqing, Li Mingxin, Zhao Shouhao, Li Huan, Song Shuang, Ren Xiaomeng

机构信息

Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, China.

出版信息

Foods. 2024 Nov 18;13(22):3676. doi: 10.3390/foods13223676.

DOI:10.3390/foods13223676
PMID:39594091
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11593918/
Abstract

Probiotics have garnered escalating attention in the treatment and prevention of inflammatory disorders. In this study, RL-H3-005 (RL5) and RP-H3-006 (RP6), which possess anti-inflammatory effects and favorable probiotic attributes, were selected through the comparison of an RAW264.7 inflammatory cell model screening and in vitro probiotic properties. Subsequently, it was implemented in an animal model of dextran sulfate sodium (DSS)-induced colitis. The results demonstrated that RL5 and RP6 could inhibit the release of proinflammatory factors in RAW264.7 inflammatory cells and exhibited excellent environmental adaptability, adhesion, safety, and antibacterial activity. Additionally, RL5 and RP6 provided protective effects on the intestines of mice with acute colitis by reducing the levels of intestinal inflammation and oxidative stress. Concurrently, supplementation with RL5 and RP6 modulated the composition of the gut microbiota in mice. These discoveries suggest that RL5 and RP6 can be used as a novel probiotic for alleviating intestinal inflammation.

摘要

益生菌在炎症性疾病的治疗和预防方面受到了越来越多的关注。在本研究中，通过比较RAW264.7炎症细胞模型筛选和体外益生菌特性，选择了具有抗炎作用和良好益生菌属性的RL-H3-005（RL5）和RP-H3-006（RP6）。随后，将其应用于葡聚糖硫酸钠（DSS）诱导的结肠炎动物模型中。结果表明，RL5和RP6可抑制RAW264.7炎症细胞中促炎因子的释放，并表现出优异的环境适应性、粘附性、安全性和抗菌活性。此外，RL5和RP6通过降低肠道炎症和氧化应激水平，对急性结肠炎小鼠的肠道提供了保护作用。同时，补充RL5和RP6可调节小鼠肠道微生物群的组成。这些发现表明，RL5和RP6可作为一种新型益生菌用于减轻肠道炎症。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/2917dfb1c172/foods-13-03676-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/5384abc5b6cb/foods-13-03676-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/a5ab53abc6dc/foods-13-03676-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/c1255505ab8c/foods-13-03676-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/c96da04ee369/foods-13-03676-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/8f79a0ff729c/foods-13-03676-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/2917dfb1c172/foods-13-03676-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/5384abc5b6cb/foods-13-03676-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/a5ab53abc6dc/foods-13-03676-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/c1255505ab8c/foods-13-03676-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/c96da04ee369/foods-13-03676-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/8f79a0ff729c/foods-13-03676-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ada/11593918/2917dfb1c172/foods-13-03676-g006.jpg

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