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Zhang T, Liu W, Lu H, Cheng T, Wang L, Wang G, Zhang H, Chen W. Lactic acid bacteria in relieving constipation: mechanism, clinical application, challenge, and opportunity. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971876 DOI: 10.1080/10408398.2023.2278155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Constipation is a prevalent gastrointestinal symptom that can considerably affect a patients' quality of life. Although several drugs have been used to treat constipation, they are associated with high costs, side effects, and low universality. Therefore, alternative intervention strategies are urgently needed. Traditional lactic acid bacteria (LAB), such as Bifidobacterium and Lactobacillus, play a vital role in regulating intestinal microecology and have demonstrated favorable effects in constipation; however, a comprehensive review of their constipation relief mechanisms is limited. This review summarizes the pathogenesis of constipation and the relationship between intestinal motility and gut microbiota, elucidates the possible mechanism by which LAB alleviates of constipation through a systematic summary of animal and clinical research, and highlights the challenges and applications of LAB in the treatment of constipation. Our review can improve our understanding of constipation, and advance targeted microecological therapeutic agents, such as LAB.
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Affiliation(s)
- Tong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenxu Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huimin Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ting Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linlin Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, China
| | - Gang Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar. Int J Food Microbiol 2023; 394:110167. [PMID: 36913840 DOI: 10.1016/j.ijfoodmicro.2023.110167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/11/2023]
Abstract
To understand the deterioration of vinegar that has frequently occurred in China recently and to address such a concern, the physicochemical indicators and bacterial structure of the spoiled vinegar collected from Sichuan were preliminarily investigated. Results showed that Lactobacillaceae was most likely responsible for the decrease of vinegar total sugar and furfural, through which total acid and furfuryl alcohol were generated. Then, an unreported difficult-to-cultivate gas-producing bacterium named Z-1 was isolated using a modified MRS medium. Strain Z-1 was identified as Acetilactobacillus jinshanensis subsp. aerogenes on the basis of physiological, biochemical, molecular biological and whole genome analyses. According to the investigation, such species was present throughout the fermentation process and not limited in Sichuan. The analysis of genetic diversity indicated that all the obtained A. jinshanensis isolates displayed high sequence similarity and an absence of recombination. Although it demonstrated acid resistance, Z-1 could be completely deactivated through heating (60 °C). Based on the above results, suggestions for safe production are made for vinegar enterprises.
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Li L, Liu B, Cao J, Zhang H, Tian F, Yu L, Chen W, Zhai Q. Different effects of Bacillus coagulans vegetative cells and spore isolates on constipation-induced gut microbiota dysbiosis in mice. Food Funct 2022; 13:9645-9657. [PMID: 36017800 DOI: 10.1039/d2fo01668k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bacillus coagulans (B. coagulans) can improve and prevent functional gastrointestinal disorders. However, there has been little discussion in the literature on the difference between spores and vegetative cells for relieving constipation. The purpose of this study was to determine the efficacy of Bacillus coagulans (B. coagulans) vegetative cells and spores against loperamide-induced constipation in mice. According to our findings, B. coagulans vegetative cells and spores differ in their ability to relieve loperamide-induced constipation. Two of the three strains of B. coagulans spores used in this experiment, B. coagulans GBI-30 6086 and B. coagulans 90, were significantly different from the model group in relieving constipation. This mainly manifested as a decreased time required for first black stool defecation (by 52 and 79 min, respectively), and increased counts of the first black stools in 5 h (by 15 and 8, respectively), the small intestine transit rate (by 23.31% and 20.52%, respectively), and the concentration of SCFAs. While the administration of vegetative cells could only relieve some indicators of intestinal transit disorders and dysbacteriosis caused by constipation. Spores of B. coagulans GBI-30 6086 and B. coagulans 90 had higher survival rates in the simulated gastrointestinal tract environment, which indicated that the functional modes of the three strains were different and had a strong relationship with the morphology of the bacteria. B. coagulans GBI-30 6086 and B. coagulans 90 spores alleviate constipation by increasing the abundances of Actinobacteria, Deferribacteres, and Lachnospiraceae UCG-006 (which were positively correlated with SCFAs) and decreasing the abundances of Cyanobateria and Rikenellaceae_RC9_gut group (which were negatively correlated with SCFAs) and the levels of Ruminococcaceae UGC-014 and Alistipes. In this study, the effects of probiotics in the form of spore or vegetative cell were compared, and the optimal preparation form was determined, providing a theoretical basis for the application of probiotics of B. coagulans to relieve constipation.
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Affiliation(s)
- Liuruolan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bingshu Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiang Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.,Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R China. .,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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