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Lactiplantibacillus plantarum AR113 alleviates microbiota dysbiosis of tongue coating and cerebral ischemia/reperfusion injury in rat

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Food Science and Human Wellness 2024年第4期13卷 2132-2140页

作者： Zhiqiang Xiong Gang Liu Ling Fang Xiuming Li Yongjun Xia Guangqiang Wang Xin Song lianzhong ai Shanghai Engineering Research Center of Food Microbiology School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghai 200093China Department of Rehabilitation Huashan HospitalFudan UniversityShanghai 200040China Department of Rehabilitation Medicine Ruijin HospitalShanghai Jiao Tong University School of MedicineShanghai 200025China

Stroke is one of the leading causes of death and disability ***,information on stroke-related tongue coating microbiome(TCM)is limited,and whether TCM modulation could benefit for stroke prevention and rehabilitation is ***,TCM from stroke patients(SP)was characterized using molecular *** occurrence of stroke resulted in TCM dysbiosis with significantly reduced species richness and *** abundance of Prevotella,Leptotrichia,Actinomyces,Alloprevotella,Haemophilus,and TM7_[G-1]were greatly reduced,but common infection Streptococcus and Pseudomonas were remarkably ***,an antioxidative probiotic Lactiplantibacillus plantarum AR113 was used for TCM intervention in stroke rats with cerebral ischemia/reperfusion(I/R).AR113 partly restored I/R induced change of TCM and gut microbiota with significantly improved neurological deficit,relieved histopathologic change,increased activities of antioxidant enzymes,and decreased contents of oxidative stress ***,the gene expression of antioxidant-related proteins and apoptosis-related factors heme oxygenase-1(HO-1),superoxide dismutase(SOD),glutathione peroxidase(GSH-Px),nuclear factor erythroid 2-related factor 2(Nrf2),NAD(P)H:quinone oxidoreductase-1(NQO-1),and Bcl-2 was significantly increased,but cytochrome C,cleaved caspase-3,and Bax were markedly decreased in the brain by AR113 *** results suggested that AR113 could ameliorate cerebral I/R injury through antioxidation and anti-apoptosis pathways,and AR113 intervention of TCM may have the application potential for stroke prevention and control.

关键词： Stroke Cerebral ischemia/reperfusion Tongue coating Lactiplantibacillus plantarum AR113 Probiotic intervention

The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying

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Food Science and Human Wellness 2023年第6期12卷 2355-2361页

作者： Yongjun Xia Yizhen Wang Jing Pu Yan Wu Zhiqiang Xiong Xin Song Hui Zhang lianzhong ai Guangqiang Wang Shanghai Engineering Research Center of Food Microbiology School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghai 200093China Department of Food Science&Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China

Membrane characteristics are determined by the fatty acids composition,which affects survival rates after ***,it is unknown which composition provides the greatest *** this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant *** further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid *** verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene *** survival rates of *** AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type ***,the membrane integrity and fl uidity of knockout strains markedly *** is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell *** fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on *** during freeze-drying.

关键词： Freeze-drying Oleic Acid Gene Knockout Lactiplantibacillus plantarum

Lactobacillus plantarum AR495 improves stress-induced irritable bowel syndrome in rats by targeting gut microbiota and Mast cell-PAR2-TRPV1 signaling pathway

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Food Science and Human Wellness 2024年第2期13卷 698-708页

作者： Hongyun Zhang Guangqiang Wang Zhiqiang Xiong Zhuan Liao Yangyan Qian Xin Song Li Sui lianzhong ai Yongjun Xia Shanghai Engineering Research Center of Food Microbiology School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghai 200093China Department of Gastroenterol Digestive Endoscopy CenterShanghai HospitalShanghai 200093China

Probiotics have great potential in regulating intestinal *** this study,the effects of Lactobacillus plantarum AR495 on the visceral sensitivity and gut microbiota of irritable bowel syndrome(IBS)rats were *** results showed that tryptase released after mast cell activation and degranulation plays a key role in visceral pain,and *** AR495 reduced the stimulation of colonic mast cells and the expression of protease-activated receptor 2(PAR2)and TRPV1 in dorsal root *** further showed that supplementation with *** AR495 increased the level of short-chain fatty acids(SCFAs)and enhanced the barrier function of the *** addition,the microbiota analysis of the colon indicated that *** AR495 promoted the proliferation of Bifidobacterium and inhibited the proliferation of Lachnospiraceae,which alleviated the imbalance of the intestinal microbiota caused by IBS to a certain *** total,*** AR495 might reduce visceral sensitivity through the Mast cell-PAR2-TRPV1 signaling pathway by maintaining the homeostasis of the intestinal barrier.

关键词： Lactobacillus plantarum Irritable bowel syndrome Visceral sensitivity Dorsal root ganglia Tryptase Microbiota

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

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Food Science and Human Wellness 2024年第5期13卷 2765-2778页

作者： Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun lianzhong ai Li Ni Institute of Food Science and Technology College of Biological Science and EngineeringFuzhou UniversityFuzhou 350108China Food Nutrition and Health Research Center School of Advanced ManufacturingFuzhou UniversityJinjiang 362200China School of Food Science and Technology Jiangnan UniversityWuxi 214122China Beijing Laboratory for Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China School of Health Science and Engineering University of Shanghai for Science and TechnologyShanghai 200093China

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor *** analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,***,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal *** analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,*** and *** were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and ***,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged *** analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic *** study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

关键词： Hongqu aged vinegar Traditional fermentation Microbial dynamics Flavor components Bidirectional orthogonal partial least squares

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Lactobacillus plantarum AR113 attenuates liver injury in D-galactose-induced aging mice via the inhibition of oxidative stress and endoplasmic reticulum stress

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Food Science and Human Wellness 2024年第2期13卷 885-897页

作者： Yongjun Xia Yujie Gong Xiangna Lin Yijin Yang Xin Song Guangqiang Wang Zhiqiang Xiong Yangyang Qian Zhuan Liao Hui Zhang lianzhong ai School of Health Science and Engineering Shanghai Engineering Research Center of Food MicrobiologyUniversity of Shanghai for Science and TechnologyShanghai 200093China College of Life Sciences Linyi UniversityLinyi 276000China Department of Gastroenterol. Digestive Endoscopy CenterChanghai HospitalShanghai 200082China

Probiotics could effectively eliminate excess reactive oxygen species(ROS)generated during aging or lipid metabolism disorders,but their mechanism is *** major purpose of this study was to investigate the mechanism of Lactiplantibacillus plantarun AR113 alleviating oxidative stress injury in the D-galactose induced aging *** result showed that pretreatment with *** AR113 significantly relieving H_(2)O_(2)induced cytotoxicity in HepG2 cells by maintain cell membrane integrity and increasing antioxidant enzyme *** D-galactose induced aging mice,*** AR113 could significantly attenuate liver damage and inflammatory infiltration by promoting endogenous glutathione(GSH)synthesis and activating the Nrf2/Keap1 signaling pathway in mice,and increasing the expression of regulated phaseⅡdetoxification enzymes and antioxidant *** analysis shown that gavage of *** AR113 could significantly reduce the expression of G protein-coupled receptor 78(GPR78)and C/EBP homologous protein(CHOP)proteins,and promote the restoration of endoplasmic reticulum(ER)homeostasis,thereby activating cell anti-apoptotic *** results were also confirmed in H_(2)O_(2)-treated HepG2 *** indicated that *** AR113 could inhibit D-galactose-induced liver injury through dual inhibition of ER stress and oxidative *** AR113 have good application potential in anti-aging and alleviating metabolic disorders.

关键词： Lactiplantibacillus plantarun AR113 HepG2 D-galactose Oxidative stress ER stress

Characterization of endogenous constitutive promoters from Lactobacillus salivarius for finely-tuning gene expression

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Food Bioscience 2022年第6期50卷 216-222页

作者： Xin Song Xiaoyu Zhang Zhiqiang Xiong Yongjun Xia Yan Wu lianzhong ai Hui Xu Yanjun Tian Yijin Yang Guangqiang Wang Shanghai Engineering Research Center of Food Microbiology School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghai200093China Shanghai Engineering Research Center of Food Safety School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai200240China Shandong Food Ferment Industry Research&Design Institute Qilu University of Technology (Shandong Academy of Science)Jinan250013China

Lactobacillus salivarius is an important probiotic lactic acid bacterium that plays a major role in innate and acquired *** has gained much attention in metabolic engineering and synthetic biology owing to its probiotic ***,few well-characterized constitutive promoters are available to modulate *** gene ***,a pool of *** endogenous constitutive promoters was identified using RNA sequencing *** promoters were sorted based on their transcript *** application potential of the promoters was evaluated using a fluorescence reporting *** study provides the first well-characterized endogenous constitutive promoter library from ***,which has a potential for use as a basic toolbox in various lactic acid bacteria applications.

关键词： Lactobacillus salivarius Constitutive promoters RNA-seq Gene expression

Ameliorative effects of monascin from red mold rice on alcoholic liver injury and intestinal microbiota dysbiosis in mice

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Food Bioscience 2022年第6期50卷 752-764页

作者： Li Wu Wenlong Li Guimei Chen Ziyi Yang Xucong Lv Lizhong Zheng Jinyuan Sun lianzhong ai Baoguo Sun Li Ni College of Chemistry Fuzhou UniversityFuzhouFujian350108PR China Institute of Food Science and Technology College of Biological Science and EngineeringFuzhou UniversityFuzhouFujian350108PR China Beijing Laboratory for Food Quality and Safety Beijing Technology and Business UniversityBeijing100048PR China School of Medical Instruments and Food Engineering University of Shanghai for Science and TechnologyShanghai200093PR China Zhejiang Sanhe Bio-Tech Co. Ltd.JiangshanZhejiang324100PR China

Monascus-fermented red mold rice(RMR)has excellent physiological efficacy on lipid metabolism and liver *** study investigated the ameliorative effects of monascin(MS)from RMR on alcoholic liver injury(ALI)in mice,and further illustrated its mechanism of *** indicated that dietary MS intervention obviously ameliorated lipid metabolism and liver function in mice with *** addition,MS intervention alleviated alcohol-induced oxidative stress in the liver by reducing the hepatic activities of lactate dehydrogenase(LDH)and hepatic levels of malondialdehyde(MDA),increasing the hepatic activities of catalase(CAT),superoxide dismutase(SOD),alcohol dehydrogenase(ADH)and hepatic levels of glutathione(GSH).16S rRNA amplicon sequencing showed that excessive drinking had a significant effect on the composition of the gut microbiota in *** intervention was beneficial to ameliorate intestinal microbiota dysbiosis by elevating the proportion of Lactobacillus,Lachnospiraceae_UCG-006,Coriobacteriales,etc.,but decreasing the proportion of Staphylococcus,Muribaculaceae,Desulfovibrionaceae,***,correlation analysis indicated that the key intestinal bacterial taxa intervened by MS were closely related to some biochemical indicators of lipid metabolism,liver function and oxidative ***,liver metabolomics analysis revealed that dietary MS supplementation significantly regulated the levels of liver metabolites involved in taurine and hypotaurine metabolism,riboflavin metabolism,and purine metabolism,***,MS intervention regulated gene transcription and protein expression associated with lipid metabolism and oxidative stress in the *** short,these findings suggest that MS mitigates alcohol-induced hepatic oxidative damage through modulating the intestinal microbiome and liver metabolic pathway,and thus can be served as a functional component to prevent alcoholic liver disease.

关键词： Monascus Monascin Alcoholic liver injury Intestinal microbiome Liver metabolomics

Unraveling the mechanism of Ligilactobacillus salivarius AR612 in response to glucose stress from the insights of genome and transcriptome analysis

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Food Science and Human Wellness 2024年

作者： Yong Yang Xin Song Guangqiang Wang Yongjun Xia Zhiqiang Xiong lianzhong ai University of Shanghai for Science and Technology， Shanghai Engineering Research Center of Food Microbiology

This study examined the potential response mechanisms of Ligilactobacillus salivarius AR612 to glucose stress through whole-genome and comparative transcriptome analysis. We obtained the basic genome information of L. salivarius AR612. The full genome length of L. salivarius AR612 was 1，970，245 bp， with a GC content of 33.01% and 1，894 coding genes. Moreover， we identified many genes associated with genetic adaptations to various stress factors， including temperature， pH， osmotic pressure， bile salts， and oxidative stress. Physiological analysis revealed that the growth and morphology of AR612 changed significantly under glucose stress， with a decrease in the maximum growth and irregular cell morphology. Furthermore， a comparison of transcriptome data indicated that glucose stress induced changes in the number of differential genes. Moreover， AR612 could respond to extracellular glucose stress by changing the expression of genes related to cell morphology， carbohydrate metabolism， amino acid metabolism， fatty acid synthesis， and nucleotide metabolism. This study provides valuable theoretical insights for future research on the adaptation of L. salivarius AR612 to nutritional stress and its application in industrial processes.

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Fermented Rice Milk Ameliorates Atopic Dermatitis in Mice via MAPK and NF-κB Signaling Pathway

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Food Science and Human Wellness 2024年

作者： Zhiyong Mu Yijin Yang Yongjun Xia Shen Li Guangqiang Wang Xin Song lianzhong ai Shanghai Engineering Research Center of Food Microbiology， School of Health Science and Engineering， University of Shanghai for Science and Technology

Atopic dermatitis (AD)， which is associated with inflammatory response and skin damage， is increasing worldwide in recent years. Interest is increasing in the protective effects of natural and fermented products on the prevention and treatment of AD. This study aimed to investigate the ameliorative effects of a new rice milk products (FRM) fermented with Saccharomyces cerevisiae on AD mice. FRM could effectively attenuated the symptoms of AD mice， such as skin lesions， scaliness and lichenification. Furthermore， FRM decreased the levels of inflammatory cytokines IL-4， IL-6 and TNF-α in 2，4-dinitrochlorobenzene (DNCB) induced mice. It was also observed that FRM treatment downregulated the levels of p-IKBα， p-NF-κB， p-ERK， p-JNK and p-p38 proteins expression in skin of AD mice， which showed the anti-inflammatory function of FRM， mainly via the NF-κB and MAPK signaling pathways. In addition， S. cerevisiae fermentation reduced original flavor of rice milk， and increased the acid and alcohol compounds. Overall， the findings indicated that S. cerevisiae fermentation improved the flavor characteristics of rice milk， and FRM exhibited protective effects against DNCB-induced atopic dermatitis by downregulating NF-κB and MAPK signaling pathways and protecting the skin barrier.

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