Effect of bacteriocin-producing Pediococcus acidilactici strains on the immune system and intestinal flora of normal mice

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外文摘要：This study was performed to determine the effects of bacteriocin-producing and non-bacteriocin-producing Pediococcus acidilactici strains on the immune system and intestinal flora of normal mice.Two P.acidilactici strains with antibacterial activity(P.acidilactici CCFM28 and CCFM18)were obtained based on the inhibition-zone assay.The produced components were identified as bacteriocins through protease treatment,pH adjustment and hydrogen peroxide treatment.Bacteriocin-producing and non-bacteriocin-producing P.acidilactici strains(P.acidilactici CCFM28,CCFM18 and NT17-3)caused significant changes in serum immune factors and intestinal flora of normal mice.After 14 days of intervention,the relative abundance of Firmicutes was significantly decreased,but that of Proteobacteria was significantly increased at the phylum level.At the genus level,the administration of three P.acidilactici strains resulted in the downregulation of Blautia and the upregulation of Ruminococcus and Lactobacillus.Furthermore,there were also different regulations on some probiotic strains,such as Bifidobacterium,Coprococcus and Akkermansia,which were closely related to the antibacterial ability of the bacteriocin and the type of strain.The results indicated that the intervention of different P.acidilactici strains could differently change the structure of intestinal flora in normal mice,which provided theoretical guidance for the selective use of bacteriocin-producing strains for health regulation in the future.

外文关键词：

Pediococcus acidilacticiBacteriocinImmune systemIntestinal floraRegulation

作者：

Yiteng Qiao、Zhichang Qiu、Fengwei Tian、Leilei Yu、Jianxin Zhao、Hao Zhang、Qixiao Zhai、Wei Chen

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作者单位：

State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China

School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China

College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018,China

National Engineering Research Center for Functional Food,Jiangnan University,Wuxi,Jiangsu 214122,China

Wuxi Translational Medicine Research Center,Jiangsu Translational Medicine,Research Institute Wuxi Branch,Wuxi,China

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基金：

This work was supported by the National Natural Science Foundation of China ProgramNatural Science Foundation of Jiangsu ProvinceProjects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and ConstruNational First Class Discipline Program of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

项目编号：

32021005BK202000842018DB002JUFSTR20180102

出版年：

2022

DOI：

10.1016/j.fshw.2021.11.008

食品科学与人类健康(英文)

CSTPCDCSCDSCI

ISSN：

年,卷(期)：2022.(2)

参考文献量28