Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-anta...Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 10<sup>8</sup> CFU/mL, MF6 = 1.8 × 10<sup>9</sup> CFU/mL and MF9 = 2.7 × 10<sup>9</sup> CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.展开更多
通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃...通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃及知识库(Egyptian Knowledge Bank,EKB)和内蒙古农业大学是目前该领域中最为重要和关键的机构,各机构合作较为紧密。国内内蒙古农业大学乳品生物技术与工程教育部重点实验室、江南大学食品学院、石家庄君乐宝乳业有限公司和云南农业大学食品科学技术学院是研究发酵乳风味领域研究的核心力量,但合作相对较少。研究热点主要聚焦于“乳酸菌”“风味物质”“发酵乳加工工艺”“风味评价”“品质与应用”等方面,未来还需加强跨机构及跨学科的合作,运用创新技术,以期开发出风味更佳且安全的发酵乳优质产品。展开更多
在食品发酵行业,需要一种简捷有效的方法检测发酵产品中的有益微生物.聚合酶链式反应-变性梯度凝胶电泳(Ploymerase chain reaction and denaturing gredient gel electrophoresis,PCR-DGGE)技术广泛应用于微生物生态学的研究.采用PCR-D...在食品发酵行业,需要一种简捷有效的方法检测发酵产品中的有益微生物.聚合酶链式反应-变性梯度凝胶电泳(Ploymerase chain reaction and denaturing gredient gel electrophoresis,PCR-DGGE)技术广泛应用于微生物生态学的研究.采用PCR-DGGE对5种含有乳酸菌的乳制品进行了菌群组成分析,并通过传统培养方法和核酸序列分析进行了验证.结果表明,所有测试样品中的活菌数量都在106～109 cfu/mL之间,通过平板培养法分离出了形态明显的杆状菌和链球状菌,对其进行16S rDNA核酸序列测定及同源性分析,将其鉴定为德氏乳杆菌(Lactobacillus delbrueckii)和嗜热链球菌(Streptococcus thermophilus).建立了由已知乳酸菌组成的DGGE参考阶梯(Reference ladder),可用其对相应菌株进行DGGE鉴定.用两对不同引物进行PCR-DGGE分析,除样品1外,试样中均检测到德氏乳杆菌和嗜热链球菌.对DGGE参考阶梯未能直接鉴定的样品1的电泳条带进行回收、序列分析,分别鉴定为卷曲乳杆菌(L.crispatus)和鼠李糖乳杆菌(L.rhamnosus).同时发现,引物R518-F357对嗜热链球菌模板的识别效率高于引物Lac1GC-HDA2.以上结果表明,RCR-DGGE技术可以对样品中的乳酸菌进行快速的分析和鉴定.展开更多
文摘Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 10<sup>8</sup> CFU/mL, MF6 = 1.8 × 10<sup>9</sup> CFU/mL and MF9 = 2.7 × 10<sup>9</sup> CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.
文摘通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃及知识库(Egyptian Knowledge Bank,EKB)和内蒙古农业大学是目前该领域中最为重要和关键的机构,各机构合作较为紧密。国内内蒙古农业大学乳品生物技术与工程教育部重点实验室、江南大学食品学院、石家庄君乐宝乳业有限公司和云南农业大学食品科学技术学院是研究发酵乳风味领域研究的核心力量,但合作相对较少。研究热点主要聚焦于“乳酸菌”“风味物质”“发酵乳加工工艺”“风味评价”“品质与应用”等方面,未来还需加强跨机构及跨学科的合作,运用创新技术,以期开发出风味更佳且安全的发酵乳优质产品。
