虾酱源枯草芽胞杆菌JZXJ-7对组胺中毒小鼠的保护作用

Protective effect of Bacillus subtilis JZXJ-7 isolated from shrimp paste against histamine toxicity in mice

为探明虾酱源枯草芽胞杆菌JZXJ-7(Bacillus subtilis JZXJ-7,Bs-JZXJ-7)对组胺中毒小鼠的保护作用,采用模拟胃肠环境,研究Bs-JZXJ-7抗胃肠液消化特性;构建组胺中毒动物模型,检测C57BL/6J小鼠经Bs-JZXJ-7干预前后的疾病活动指数(disease activity index,DAI)、脏器系数、病理改变、肠黏膜紧密连接蛋白(胞质紧密连接蛋白-1和闭合蛋白)表达、肠组织细胞因子[白介素(interleukin,IL)-1β、IL-6、IL-10和肿瘤坏死因子-α]和抗氧化功能(超氧化物歧化酶、过氧化氢酶、总抗氧化和丙二醛)。体外研究结果显示,Bs-JZXJ-7经胃肠液孵育,存活率仍有91.53%,具有良好的抗蛋白酶酶解和耐酸碱腐蚀能力。体内研究表明,Bs-JZXJ-7能够显著(P<0.05)降低小鼠DAI值、缓解脾脏和肠组织肿大,减轻病理损伤。Bs-JZXJ-7还显著(P<0.05)上调肠黏膜紧密连接蛋白表达量,修复肠屏障功能,抑制细胞因子介导的结肠炎症和抗氧化系统调控的氧化应激。Bs-JZXJ-7改善了组胺中毒造成的机体损伤,有望成为开发“绿色”抗胺功能食品的原料。

To reveal the protective effect of Bacillus subtilis JZXJ-7(Bs-JZXJ-7)isolated from shrimp paste on histamine exposure in mice,the tolerance of Bs-JZXJ-7 to gastrointestinal juices was detected by in vitro digestion test.Subsequently,C57BL/6J mice were intra-gastrically treated with histamine(20 mg/kg BW)to construct a food poisoning model.The disease activity index(DAI)score,organ(heart,liver,spleen,lung,kidney,stomach and intestine)morphological and pathological changes,intestinal tight junction(TJ)protein(Zonula occluden-1 and Occludin)expression,cytokine(IL-1β,IL-6,IL-10 and tumor necrosis factor-α)levels and antioxidant(superoxide dismutase,catalase,total antioxidant capacity and malondialdehyde)activities in model mice were measured before and after exposure to Bs-JZXJ-7.In vitro studies showed that the Bs-JZXJ-7 survival rate remained high(91.53%)after incubating in gastrointestinal fluid,indicating that the strain was highly resistant to protease enzymolysis and acid/alkali digestion.Bs-JZXJ-7 significantly(P<0.05)reduced DAI score,alleviated splenic and intestinal edema,and minimized the pathological organ damage in mice.Also,Bs-JZXJ-7 significantly(P<0.05)up-regulated TJ protein expression,repaired intestinal barrier function,and inhibited colonic inflammation and oxidative stress.Overall,Bs-JZXJ-7 alleviated histamine toxicity damage and hence could be regarded as a“green”anti-histamine functional foods.