Enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora
In this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (LAB) isolated from traditional Chinese sourdough on the flora balance of gastrointestinal tract of mice. We specifically measured Enterococcus, Enterobacter, Bacteroides, and Lactobacillus by plate coun...
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Published in | Journal of dairy science Vol. 99; no. 10; pp. 7809 - 7820 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
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United States
Elsevier Inc
01.10.2016
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Abstract | In this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (LAB) isolated from traditional Chinese sourdough on the flora balance of gastrointestinal tract of mice. We specifically measured Enterococcus, Enterobacter, Bacteroides, and Lactobacillus by plate count and real-time PCR methods, and α-glucosidase, lactate dehydrogenase, esterase, and aminopeptidase activities as indicative of metabolism of sugar, fat, and protein from LAB isolated from feces of mice in vitro. The results showed that administration of Lactobacillus acidophilus LAC0201 and Lactobacillus fermentum LFE0302 lowered the uricacid index of serum. Lactobacillus acidophilus LAC0201, L. fermentum LFE0302, as well as Lactobacillus curvatus LCU0401 administration resulted in a reduction in the opportunistic pathogens (i.e., Enterococcus and Enterobacter), meanwhile, administration of L. fermentum LFE0302 and Lactobacillus sp. ULA0104 resulted in an increase in the counts of Lactobacillus. Lactobacillus fermentum LFE0302 administration increased starch digestion of intestinal flora after 4wk of feeding and also resulted in increased α-glucosidase activity in the intestinal flora after 3wk of feeding. We found a similar trend in esterase activity after administration of L. acidophilus LAC0201 for 3wk. Hence, our study suggested that LAB from Chinese sourdough might be used as potential probiotics to strengthen the flora balance in gastrointestinal tract and positively change the metabolism of nutrients through bacterial enzyme activities. |
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AbstractList | In this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (LAB) isolated from traditional Chinese sourdough on the flora balance of gastrointestinal tract of mice. We specifically measured Enterococcus, Enterobacter, Bacteroides, and Lactobacillus by plate count and real-time PCR methods, and α-glucosidase, lactate dehydrogenase, esterase, and aminopeptidase activities as indicative of metabolism of sugar, fat, and protein from LAB isolated from feces of mice in vitro. The results showed that administration of Lactobacillus acidophilus LAC0201 and Lactobacillus fermentum LFE0302 lowered the uricacid index of serum. Lactobacillus acidophilus LAC0201, L. fermentum LFE0302, as well as Lactobacillus curvatus LCU0401 administration resulted in a reduction in the opportunistic pathogens (i.e., Enterococcus and Enterobacter), meanwhile, administration of L. fermentum LFE0302 and Lactobacillus sp. ULA0104 resulted in an increase in the counts of Lactobacillus. Lactobacillus fermentum LFE0302 administration increased starch digestion of intestinal flora after 4wk of feeding and also resulted in increased α-glucosidase activity in the intestinal flora after 3wk of feeding. We found a similar trend in esterase activity after administration of L. acidophilus LAC0201 for 3wk. Hence, our study suggested that LAB from Chinese sourdough might be used as potential probiotics to strengthen the flora balance in gastrointestinal tract and positively change the metabolism of nutrients through bacterial enzyme activities. |
Author | Wei, Hua Xu, Feng Yu, Xiaomin Wu, Yaoping Shah, Nagendra P. Yang, Dong Chen, Xingxing |
Author_xml | – sequence: 1 givenname: Dong surname: Yang fullname: Yang, Dong organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China – sequence: 2 givenname: Xiaomin surname: Yu fullname: Yu, Xiaomin organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China – sequence: 3 givenname: Yaoping surname: Wu fullname: Wu, Yaoping organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China – sequence: 4 givenname: Xingxing surname: Chen fullname: Chen, Xingxing organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China – sequence: 5 givenname: Hua surname: Wei fullname: Wei, Hua organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China – sequence: 6 givenname: Nagendra P. surname: Shah fullname: Shah, Nagendra P. email: npshah@hku.hk organization: Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China – sequence: 7 givenname: Feng surname: Xu fullname: Xu, Feng email: ziwu211@126.com organization: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/27448855$$D View this record in MEDLINE/PubMed |
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Keywords | bacterial enzyme activity mice gut flora sourdough lactic acid bacteria |
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SubjectTerms | Animals bacterial enzyme activity Carbohydrates Gastrointestinal Tract - metabolism Lactic Acid - metabolism lactic acid bacteria Lactobacillus - metabolism Mice mice gut flora Probiotics sourdough |
Title | Enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora |
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