Alleviating effects of Bifidobacterium bifidum B1 on constipation by increasing acetic acid levels to regulate host gastrointestinal neurotransmitter levels and antioxidant capacity

  • ZHANG Tong ,
  • LU Huimin ,
  • CHENG Ting ,
  • WANG Linlin ,
  • WANG Gang ,
  • ZHAO Jianxin ,
  • ZHANG Hao
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-28

  Revised date: 2024-03-13

  Online published: 2025-02-14

Abstract

Constipation is one of the most common gastrointestinal symptoms worldwide, with a variety of causes requiring effective and safe therapeutic measures.In this study, a constipation model was established using loperamide hydrochloride, and a 4-week intervention with Bifidobacterium bifidum B1 in mice was found to play a beneficial role in alleviating constipation.Relevant indicators of constipation, short-chain fatty acid metabolites in the gut lumen, and the role of the gut microbiota in mediating them were further evaluated.Results showed that Bifidobacterium bifidum B1 increased the relative abundance of Ruminococcaceae UCG-010 and Staphylococcus, decreased the relative abundance of A2, Lachnoclostridium, Coriobacteriaceae UCG-002, and Desulfovibrio in the intestinal lumen, and increased the levels of acetic acid and isovaleric acid in faeces.These changes thereby increased the levels of excitatory gastrointestinal neurotransmitters, such as acetylcholine, serotonin, and gastrin, accompanied by a decrease in the level of the inhibitory neurotransmitter synthase neuronal nitric oxide synthase.Furthermore, it enhanced the host’s antioxidant capacity by increasing the activity of superoxide dismutase and catalase.Collectively, these alterations contributed to improvements in defecation frequency and stool characteristics, ultimately alleviating constipation symptoms.

Cite this article

ZHANG Tong , LU Huimin , CHENG Ting , WANG Linlin , WANG Gang , ZHAO Jianxin , ZHANG Hao . Alleviating effects of Bifidobacterium bifidum B1 on constipation by increasing acetic acid levels to regulate host gastrointestinal neurotransmitter levels and antioxidant capacity[J]. Food and Fermentation Industries, 2025 , 51(2) : 110 -117 . DOI: 10.13995/j.cnki.11-1802/ts.038742

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