期刊
JOURNAL OF FUNCTIONAL FOODS
卷 83, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.jff.2021.104491
关键词
Lycium barbarum L; Probiotics fermentation; Ulcerative colitis; Anti-inflammation; Gutmicrobiota; Intestinal integrity
资金
- Key R&D Program of Ningxia [2017BY069]
- Innovation platform funds of Ningxia Key Laboratory for Food MicrobialApplications Technology and Safety Control [2018B0008, 2018CXPT0039]
- Special funds for guiding local scientific and technological development by the central government of China [2019YDDF0062]
This study showed that fermented or unfermented goji juice can reduce inflammation and increase anti-inflammatory responses, enhance the anti-ulcerative colitis function by regulating oxidative stress and inflammation markers, as well as modulating gut microbiota.
This study administered the goji juice (20 mL/kg/d) fermented by Lactobacillus plantarum, Lactobacillus reuteri and Streptococcus thermophilus or unfermented juice for male mice for 30 days, then the effects on dextran sodium sulfate (DSS)-induced ulcerative colitis were investigated. The results shown that intaking fermented or unfermented goji juice decreased the levels of pro-inflammatory cytokines and total superoxide dismutase (T-SOD) in serum and colon, while increased the levels of anti-inflammatory cytokines, myeloperoxidase (MPO) and glutathione peroxidase (GSH). Additionally, intaking fermented or unfermented goji juices decreased intestinal permeability, and modulated gut microbiota at the phylums, family and genus level in ulcerative colitis mice. It is worth noting that the probiotics-fermented goji juice showed better anti-inflammatory effects than unfermented goji juice. These results demonstrated that probiotics-fermentation enhanced the anti-ulcerative colitis function of goji berry juice by regulating oxidative stress and inflammation markers and modulating gut microbiota.
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