副干酪乳杆菌SR10-1发酵刺梨汁对葡聚糖硫酸钠诱导小鼠溃疡性结肠炎的缓解作用  

Relieving Effect of Rosa roxburghii Tratt.Juice Fermented by Lactobacillus paracasei SR10-1 on Dextran Sulfate Sodium-Induced Ulcerative Colitis in Mice

作　　者：左云洋 胡萍 许浩翔 冯丹丹 石媛媛 李久长 王令 魏茂洋 ZUO Yunyang;HU Ping;XU Haoxiang;FENG Dandan;SHI Yuanyuan;LI Jiuchang;WANG Ling;WEI Maoyang(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品科学》2023年第15期121-128,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31260379,31960485);贵州省刺梨产业发展专项(黔财农[2019]261号)。

摘　　要：目的:探讨副干酪乳杆菌(Lactobacillus paracasei)SR10-1发酵刺梨汁(Rosa roxburghii Tratt.juice,RRTJ)对小鼠溃疡性结肠炎(ulcerativecolitis,UC)的保护效果。方法:实验室自制SR10-1发酵刺梨汁;采用葡聚糖硫酸钠(dextran sulfate sodium,DSS)诱导小鼠溃疡性结肠炎模型,设置空白对照(Control)组、DSS模型组、阳性对照组、乳酸菌发酵刺梨汁(LAB-RRTJ)组和刺梨原汁(RRTJ)组。分析UC小鼠疾病活动指数(disease activity index,DAI)评分、脏器指数、结肠长度、结肠病理改变、炎症因子水平、抗氧化应激水平、髓过氧化物酶(myeloperoxidase,MPO)活力和肠道屏障相关基因表达水平。结果:给药结束时,相较于DSS模型组,LAB-RRTJ组能够显著降低DAI评分(P<0.05),缓解小鼠腹泻、便血、结肠萎缩状态和病理结构。此外,与DSS模型组相比,小鼠结肠长度显著增加(P<0.001);脾脏和肝脏指数显著降低(P<0.001、P<0.05);白细胞介素(interleukin,IL)-1β、IL-6、IL-17A、肿瘤坏死因子α、干扰素γ水平显著降低(P<0.05),而IL-10水平显著升高(P<0.05);丙二醛、MPO水平显著降低(P<0.05);超氧化物歧化酶、谷胱甘肽水平显著升高(P<0.001、P<0.05);肠道屏障相关基因Claudin-3、ZO-1、MUC2表达水平极显著增加(P<0.01)。结论:副干酪乳杆菌SR10-1发酵刺梨汁能够通过改善小鼠UC炎症反应、调节氧化应激水平和肠道屏障功能,减轻小鼠肠道损伤,对小鼠UC有良好的缓解作用。Objective:To investigate the protective effect of Rosa roxburghii Tratt.juice(RRTJ)fermented by Lactobacillus paracasei SR10-1 against ulcerative colitis(UC)in mice.Methods:SR10-1 fermented Rosa roxburghii Tratt.juice was prepared in the laboratory.A mouse model of UC induced by dextran sulfate sodium(DSS)was created.The experiments were designed using five groups,i.e.,blank control,DSS-induced model,positive control(mesalazine),lactic acid bacteria fermented RRTJ(LAB-RRTJ)and RRTJ.Disease activity index(DAI)score,visceral organ indices,colon length,colon pathological changes,the levels of inflammatory factors including interleukin(IL)-1β,IL-6,IL-10,IL-17A,tumor necrosis factor-α(TNF-α)and interferon-γ(IFN-γ),the levels of oxidative stress indicators including malondialdehyde(MDA),superoxide dismutase(SOD)and glutathione(GSH),the activity of myeloperoxidase(MPO),and the expression levels of gut barrier-related genes(claudin-3,ZO-1 and MUC2)were analyzed in UC mice.Results:Compared with the DSS-induced model group,LAB-RRTJ significantly reduced the DAI score(P<0.05),and relieved diarrhea,bloody stools,colonic atrophy and pathological changes of mice.In addition,the colon length was significantly increased(P<0.001),and the spleen and liver indices were significantly decreased(P<0.001 and P<0.05,respectively).The levels of IL-1β,IL-6,IL-17A,TNF-α,and IFN-γwere significantly decreased(P<0.05),while the level of IL-10 was significantly increased(P<0.05).The levels of MDA and MPO were significantly decreased(P<0.05),the activities of SOD and GSH were significantly increased(P<0.001 and P<0.05),and the expression levels of claudin-3,ZO-1 and MUC2 were significantly increased(P<0.01).Conclusion:Fermented Rosa roxburghii Tratt.juice with Lactobacillus paracasei SR10-1 could reduce intestinal damage in UC mice by improving inflammatory responses and regulating the level of oxidative stress and intestinal barrier function.

关 键 词：乳酸菌 刺梨 发酵 溃疡性结肠炎 缓解作用 

分 类 号：TS201.4[轻工技术与工程—食品科学]