Improved effect of inactivated Lactobacillus paracasei TK1501 fermented red jujube drink on chronic colitis induced by DSS

  • LIU Chengqi ,
  • HUO Shuyi ,
  • WANG Ningyu ,
  • HU Meimei ,
  • NIU Xinyue ,
  • WANG Haikuan
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  • (College of Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China)

Received date: 2021-06-23

  Revised date: 2021-08-18

  Online published: 2022-04-27

Abstract

To study the improvement effect of inactivated jujube beverage fermented by Lactobacillus paracasei TK1501 on dextran sulfate sodium (DSS)-induced ulcerative colitis mice.Forty male BALB/c mice of SPF were randomly divided into four groups: blank group, model group, experimental group and control group. By testing the length, the disease activity index (DAI), pro-inflammatory cytokines, anti-inflammatory cytokines, the expression of tight junction proteins and the pathological changes in colon. The results showed that the fermented jujube beverage significantly (P<0.05) reduced the DAI score and improve the symptoms of colon atrophy and the pathological structure in colitis mice. In addition, the fermented beverage up-regulate the anti-inflammatory cytokines IL-4 and down-regulate the pro-inflammatory cytokines IL-1β and IL-6 in colitis mice, and increase the expression levels of tight junction protein Occludin and mucin MUC-2 significantly. Thus, jujube beverage fermented by L. paracasei TK1501 has a certain improvement effect on ulcerative colitis, which is a functional beverage with development value and significance.

Cite this article

LIU Chengqi , HUO Shuyi , WANG Ningyu , HU Meimei , NIU Xinyue , WANG Haikuan . Improved effect of inactivated Lactobacillus paracasei TK1501 fermented red jujube drink on chronic colitis induced by DSS[J]. Food and Fermentation Industries, 2022 , 48(7) : 58 -63 . DOI: 10.13995/j.cnki.11-1802/ts.028451

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