Oral delivery of Lactobacillus paracasei via microcapsule modulates gut health and intestinal microbiota

Gyawali, Ishwari; Guiyuan, Zhou; Xu, Guli; Zeng, Yuxian; Li, Jincheng; Zhou, Jingjing; Jiang, Qingyan; Shu, Gang; Zhu, Canjun

doi:10.21203/rs.3.rs-885593/v1

Cited by 3 publications

(1 citation statement)

References 44 publications

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“…On the other hand, probiotics in fermented MFH also influence the composition of the gut microbiota. By supplementing mice with microencapsulated Lactobacillus paracasei, the researchers observed an increase in the proportion of lactic acid bacteria within the intestinal microbiota of the mice and an improvement in the intestinal barrier (Gyawali et al, 2023). Probiotics can maintain the homeostasis of the gut microbiota by exogenously supplementing or increasing the number of beneficial bacteria in the gut and competing with pathogens.…”

Section: Modulation Of the Gut Microbiomementioning

confidence: 99%

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Cui,

Zhang,

Pan

et al. 2024

Comp Rev Food Sci Food Safe

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Recently, consumers have become increasingly interested in natural, health‐promoting, and chronic disease‐preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic‐fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic‐fermented MFH. Probiotics degrade toxins and anti‐nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic‐fermented MFH in recent years, including antimicrobial, antioxidant, anti‐inflammatory, anti‐neurodegenerative, skin‐protective, and gut microbiome‐modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic‐fermented MFH is prospected in combination with modern development technologies, such as high‐throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic‐fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic‐fermented MFH.

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Section: Modulation Of the Gut Microbiomementioning

confidence: 99%

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Cui,

Zhang,

Pan

et al. 2024

Comp Rev Food Sci Food Safe

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Characterization of microbial populations in two distinct dairy manure management systems: seasonal effect and implications for pollutant gases emissions

Fuertes,

Seradj,

Balcells

et al. 2024

Journal of Animal Science

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Following an increase of the demand of dairy products, higher quantities of manure are consequently produced, with the subsequent pollutant gas emission charge associated with its management. The two mostly used housing systems in the northeast of Spain, cubicles (CUB) and compost-bedded pack (CBP), entail different manure management techniques; thus, our main objective was to describe the microbiota present in manure of both systems during two distinct climatic situations (winter, mean temperature of 6.2ºC; and summer, mean temperature of 36.4ºC). The secondary aim was to correlate these microbiological profiles with literature findings on the emission of certain well-known pollutant gases from manure. CBP showed to have higher alpha biodiversity as well as presenting a remarkable clustering by season, but showed lower network complexity than CUB. Firmicutes/Bacteroidetes ratio was found superior in CUB, which also presented a significantly higher abundance of methanogenic genera belonging to Euryarchaeota phylum, such as Methanobrevibacter, Methanosaeta or Methanosarcina. On the other hand, CBP manure presented a significant presence of Corynebacterium, Pseudomonas or Truepera, among other genera, which activity has been linked to nitrogen (N) transformation pathways in manure. Season also had a relevant role to play on the fluctuation of these populations within each housing system under study. These results show how microbial populations change when manure is differently managed, and how these variations can be related to the synthesis of certain pollutant gases upon housing systems.

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Effect of Lactobacillus paracasei LK01 on Growth Performance, Antioxidant Capacity, Immunity, Intestinal Health, and Serum Biochemical Indices in Broilers

Liu,

Cheng,

Zhang

et al. 2024

Animals

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This study aimed to investigate the effects of adding L. paracasei LK01 to the diet on the growth performance, antioxidant capacity, immunity, intestinal health, and serum biochemical indicators of broilers. This study selected 1080 one-day-old broiler chickens with similar body weight, and randomly divided them into six groups, with six replicates in each group and 30 chicks in each replicate. The chicks were fed (1) the basal diet (CON), (2) the basal diet with 106 CFU/kg L. paracasei LK01(T1), (3) the basal diet with 107 CFU/kg L. paracasei LK01(T2), (4) the basal diet with 108 CFU/kg L. paracasei LK01(T3), (5) the basal diet with 109 CFU/kg L. paracasei LK01(T4), and (6) the basal diet with 1010 CFU/kg L. paracasei LK01(T5). The experiment lasted for 42 days. In this study, compared with the CON group, the diet supplemented with L. paracasei significantly increased body weight from 1 to 21 days (p < 0.05). In addition, the 106 CFU/kg L. paracasei LK01 group significantly reduced the activity of glutamic oxaloacetic transaminase and triglyceride levels; the 107 CFU/kg,108 CFU/kg, and 109 CFU/kg L. paracasei LK01 groups also reduced serum uric acid and total cholesterol levels (p < 0.05). The experimental groups all had lower serum levels of malondialdehyde and interleukin-1β (p < 0.01). Except for the 106 CFU/kg group, all experimental groups had significantly lower tumor necrosis factor-α, and the 106 and 107 CFU/kg groups had higher immunoglobulin M levels (p < 0.05). In addition, the 106 CFU/kg group significantly reduced the depth of the ileocecal crypts and increased the villus-to-crypt ratio (V/C) of the jejunum and ileum. In addition, dietary supplementation with L. paracasei LK01 did not change the α diversity of the microbial community in the cecum, but significantly increased the proportion of Bacteroides (phylum) (p < 0.05). The 106 CFU/kg group also significantly increased the abundance of beneficial bacteria such as Ruminococcaceae (genus), Lachnospiraceae (genus), and Faecalibacterium (genus) (p < 0.05). In summary, this study revealed that adding 106 CFU/kg of L. paracasei LKO1 to broiler diets can improve their production performance, serum biochemical indicators, antioxidant, and immune capabilities, as well as cecal flora.

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Oral delivery of Lactobacillus paracasei via microcapsule modulates gut health and intestinal microbiota

Cited by 3 publications

References 44 publications

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Characterization of microbial populations in two distinct dairy manure management systems: seasonal effect and implications for pollutant gases emissions

Effect of Lactobacillus paracasei LK01 on Growth Performance, Antioxidant Capacity, Immunity, Intestinal Health, and Serum Biochemical Indices in Broilers

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