Lactobacillus plantarum belongs to the genus Lactobacillus,
which is the largest genus of lactic acid bacteria. Previous research revealed
that L. plantarum ZS62 has a protective
effect on the stomach, and the stomach and intestine are often considered to be
two inseparable organs that ensure the normal function of the gut. In this
study, a dextran sulfate sodium (DSS)-induced inflammatory bowel disease (IBD)
mouse model was established to investigate the preventive effect of
Lactobacillus plantarum ZS62 against IBD, with a focus on its modulatory roles
in oxidative stress and immune responses. The alleviative effect of this strain
on IBD was evaluated by assessing colon length, histopathological alterations,
serum antioxidant capacity, inflammatory cytokine levels, as well as mRNA and
protein expression of relevant genes in colon tissues. The results demonstrated
that L. plantarum ZS62 significantly alleviated colon shortening and reduced
histological damage in IBD mice. It downregulated serum levels of malondialdehyde
(MDA), myeloperoxidase (MPO), interleukin-1β (IL-1β), IL-6, IL-12, tumour
necrosis factor-α (TNF-α), and interferon-γ (IFN-γ), and decreased the relative
mRNA and protein expression of IL-1β, IL-12, TNF-α, cyclooxygenase-2 (COX-2),
inducible nitric oxide synthase (iNOS), and nuclear factor-κB p65 (NF-κB p65)
in colon tissues. Conversely, L. plantarum ZS62 upregulated serum levels of
catalase (CAT), total superoxide dismutase (T-SOD), and IL-10, and enhanced the
expression of copper/zinc superoxide dismutase (Cu/Zn SOD), manganese
superoxide dismutase (Mn SOD), glutathione peroxidase (GSH-Px), CAT, IL-10, and
inhibitor of κB-α (IκB-α) at both transcriptional and protein levels in the
colon. In summary, Lactobacillus plantarum ZS62 exerted a notable preventive
effect against DSS-induced IBD by modulating oxidative stress and inflammatory
pathways, highlighting its potential as a probiotic candidate for intestinal
health management.
Author(s) Details
Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
Engineering Research Center of Functional Food, Chongqing Engineering
Laboratory for Research and Development of Functional Food, Chongqing
University of Education, Chongqing 400067, China and Department of Food Science
and Biotechnology, Cha University, Seongnam, Gyeonggi-do 13488, Republic of
Korea.
Yujing Ning
Anorectal Department of Traditional Chinese Medicine, People’s Hospital of
Chongqing Banan District, Chongqing 401320, China.
Jing Hu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
Engineering Research Center of Functional Food, Chongqing Engineering
Laboratory for Research and Development of Functional Food, Chongqing
University of Education, Chongqing 400067, China.
Zhiying Wang
School of Pharmacy, Heilongjiang University of Traditional Chinese
Medicine, Harbin, 150040 Heilongjiang, China.
Xiufeng Chen
Gastrointestinal Cancer Center, Chongqing University Cancer Hospital,
Chongqing 400044, China.
Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
Engineering Research Center of Functional Food, Chongqing Engineering
Laboratory for Research and Development of Functional Food, Chongqing
University of Education, Chongqing 400067, China.
Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH4
