Prevention of DSS-induced colitis in mice with water kefir microbiota<i>via</i>anti-inflammatory and microbiota-balancing activity

Wang, Jie; Ye, Zhimin; Yang, Xi-Miao; Deng, Boxiong; Liao, Zhenlin; Fang, Xiang

doi:10.1039/d3fo00354j

Cited by 8 publications

(2 citation statements)

References 75 publications

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“…In particular, mandelonitrile, alpha-terpineol, and linalool have been documented for their anti-inflammatory effects. Remarkably, alpha-terpineol demonstrated efficacy in alleviating UC. ,, The molecular docking assay was further employed to score PSEO and potential target proteins with respect to UC for preliminary validation of network pharmacology predictions. Moreover, Western blotting and immunofluorescence assays were conducted for experimental validation.…”

Section: Discussionmentioning

confidence: 99%

“…Specifically, the goblet cell numbers and These investigations have demonstrated that the pathological manifestations of the spleen offer valuable insights into the body's splenic immune function, serving as a more objective measure of immunocompetence. 32,33 Furthermore, spleen hematoxylin−eosin staining exhibited that there was a lot of bleeding in the DSS group, poorly defined red marrow and white marrow, and infiltration of inflammatory cells and even structural breakage, whereas PSEO treatment attenuated these conditions (Figure 4F). SEM images revealed that DSS-induced UC mice displayed drastic alterations of ultramorphology as evidenced by the rough surface and incomplete form, suggesting that PSEO might be protective against UC through improving intestinal barrier functions (Figure 4G).…”

Section: Phytochemical Compositionmentioning

confidence: 98%

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Chemical Composition and Antibacterial and Antiulcerative Colitis Activities of Essential Oil from Pruni Semen

Wang,

Lang,

et al. 2024

J. Agric. Food Chem.

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This study was sought to investigate the chemical composition and antibacterial and antiulcerative colitis (UC) effects of essential oil from Pruni Semen (PSEO). A GC-MS assay showed that the major compounds in PSEO were products of amygdalin hydrolysis, which possessed great antibacterial and anti-inflammatory potential. In vitro antibacterial experiments demonstrated that PSEO treatment inhibited activity of four kinds of intestinal pathogens probably by disrupting the cell wall. Further in vivo studies showed that PSEO administration significantly improved physiological indexes, attenuated histopathological characteristics, and inhibited proinflammatory cytokine production in dextran sulfate sodium (DSS)-induced UC mice. Network pharmacology and molecular docking results predicted that PSEO might prevent UC via regulating the PI3K/AKT pathway. Western blotting and immunofluorescence assays were further conducted for verification, and the results evidenced that PSEO intervention significantly regulated the PI3K/AKT pathway and the expression of its downstream proteins in DSS-induced mice. PSEO might provide a new dietary strategy for UC treatment.

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Section: Discussionmentioning

confidence: 99%

Section: Phytochemical Compositionmentioning

confidence: 98%

Chemical Composition and Antibacterial and Antiulcerative Colitis Activities of Essential Oil from Pruni Semen

Wang,

Lang,

et al. 2024

J. Agric. Food Chem.

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Effects of kefir consumption on gut microbiota and health outcomes in women with polycystic ovary syndrome

Çıtar Dazıroğlu,

Acar Tek,

Cevher Akdulum

et al. 2024

Food Science & Nutrition

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Polycystic Ovary Syndrome (PCOS), which is common among women of reproductive age, is characterized by low‐grade chronic inflammation and is associated with several health problems and dysbiosis. Kefir has been shown to have many beneficial health effects; however, its effect on PCOS is unknown. This study aimed to examine the effect of kefir on the intestinal microbiota and health outcomes in PCOS. In this intervention study, 17 women with PCOS consumed 250 mL/day of kefir (containing Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiranofaciens subsp. kefirgranum, Lactobacillus kefiri, Lactobacillus acidophilus, Lactobacillus parakefiri, Lactobacillus bulgaricus, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Lactococcus lactis, Leuconostoc mesentereoides, Bifidobacterium bifidum, Streptococcus thermophilus, Kluyveromyces marxianus, Kluyveromyces lactis, Acetobacter pasteurianus, and Saccharomyces cerevisiae) for 8 weeks. Food consumption and physical activity records, anthropometrical measurements, quality of life, and fecal and blood samples were taken at the study's beginning and end. Quality of life in mental health (58.8 ± 15.08; 64.0 ± 15.23, respectively) and physical function (95.00 and 100.00, respectively) categories showed a significant increase after kefir intervention (p < .05). Additionally, Interleukin‐6 (IL‐6), one of the inflammatory cytokines, significantly decreased (174.00 and 109.10 ng/L, respectively) (p < .05). The intestinal barrier permeability was evaluated with zonulin, and no significant change was observed. Gut microbiota analysis showed that while the relative abundance of the class Bacilli and genus Lactococcus significantly increased, the genus Holdemania decreased with kefir consumption (p < .05). In conclusion, kefir appears to be beneficial for improving the microbiota and some health outcomes, like reducing inflammation and improving quality of life in PCOS. Therefore, kefir may be useful in the treatment of PCOS.

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Unlocking Innovations: Exploring the Role of Kefir in Product Development

Manjunatha,

Bhattacharjee,

Flores

2024

Curr Food Sci Tech Rep

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Purpose of Review The current review explores kefir's role in product development, investigating production methods, microbial composition, and health benefits across traditional and industrial processes. Variations in fermentation techniques and microbial diversity, highlighting milk and water kefir's potential as functional foods catering to diverse consumer preferences, have been evaluated. Recent Findings Recent literature underscores the diverse microbial community in kefir grains, which contributes to texture, flavor, and biological properties, including antimicrobial, anticarcinogenic, anti-inflammatory, and antioxidant effects. Kefir-based products are diverse and include traditional fermented milk drinks and innovative formulations like kefir cheese and powdered starter cultures, with emerging techniques such as spray drying resolving issues in shelf life and storage stability. Summary The beneficial aspect of Kefir makes it a promising avenue for innovation in product development by exploiting fermentation matrices and augmenting it with vitamins, minerals, and probiotics thereby enhancing its functional properties for gut health and diverse diet. Emerging technologies have been critical in tackling the challenges of shelf life and packaging costs. Continuing research and innovation addresses kefir's potential as a functional food, catering to the growing demand for health-oriented and sustainable products.

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Prevention of DSS-induced colitis in mice with water kefir microbiotaviaanti-inflammatory and microbiota-balancing activity

Abstract: Water kefir, a natural and stable functional microbiota system consisting of a symbiotic mixture of probiotics, showed multiple bioactivities, but it was little known about the effect of water kefir...

Cited by 8 publications

References 75 publications

Chemical Composition and Antibacterial and Antiulcerative Colitis Activities of Essential Oil from Pruni Semen

Chemical Composition and Antibacterial and Antiulcerative Colitis Activities of Essential Oil from Pruni Semen

Effects of kefir consumption on gut microbiota and health outcomes in women with polycystic ovary syndrome

Unlocking Innovations: Exploring the Role of Kefir in Product Development

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