Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum.


Journal

International journal of food sciences and nutrition
ISSN: 1465-3478
Titre abrégé: Int J Food Sci Nutr
Pays: England
ID NLM: 9432922

Informations de publication

Date de publication:
Feb 2019
Historique:
pubmed: 18 5 2018
medline: 6 4 2019
entrez: 18 5 2018
Statut: ppublish

Résumé

Cells of Lactobacillus plantarum strains AN1 and Tennozu-SU2 exert anti-inflammatory responses in ICR mouse models of inflammatory bowel disease and protective effects against S. Typhimurium infection in BALB/c mice, respectively. To clarify the existence of L. plantarum-susceptible gut indigenous bacteria, AN1 and Tennozu-SU2 cells were administered to BALB/c mice via drinking water. Gene amplicon sequencing of 16S rRNA of caecal content revealed that the AN1 and Tennozu-SU2 cells affected the abundance of caecal indigenous lactobacilli, but the effect on the dominant Clostridiales and Bacteroidales was not clear. With Blood and Liver (BL) agar containing 5% v/v horse blood, six typical colonies from faecal samples were detected as the principal lactobacilli. Among them, two typical colonies were isolated and identified to be AN1 and Tennozu-SU2. Two and one typical colonies detected in all mice were identified to be L. reuteri and L. murinus, respectively. The other one was identified and estimated to be indigenous L. plantarum detected in the Tennozu-SU2 group.

Identifiants

pubmed: 29768968
doi: 10.1080/09637486.2018.1471590
doi:

Substances chimiques

RNA, Ribosomal, 16S 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

53-62

Commentaires et corrections

Type : ErratumIn

Auteurs

Takashi Kuda (T)

a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.

Yasushi Yokota (Y)

a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.

Yutaka Haraguchi (Y)

a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.

Hajime Takahashi (H)

a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.

Bon Kimura (B)

a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan.

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Classifications MeSH