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Zhao X, Yi R, Qian Y, Park KY. Lactobacillus plantarum YS-3 Prevents Activated Carbon-Induced Constipation in Mice. J Med Food 2018; 21:575-584. [PMID: 29757072 DOI: 10.1089/jmf.2017.4109] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The aim of this study was to determine the effects of Lactobacillus plantarum YS-3 (LP-YS3) on activated carbon-induced constipation in Kunming mice. The results of the experiment show that the antigastric acid activity and bile salt tolerance of LP-YS3 were stronger than those of Lactobacillus bulgaricus (LB). LP-YS3 inhibited loss of body weight caused by constipation and further reductions in fecal weight, particle number, and water content in mice. Moreover, LP-YS3 elevated the gastrointestinal transit rate and reduced the time required for initial black stool defecation. LP-YS3 also elevated motilin (MTL), endothelin (ET), acetylcholinesterase (AChE), substance P (SP), and VIP serum levels and reduced somatostatin (SS) levels in constipated mice. Hematoxylin-eosin (H&E) staining revealed that high concentration of LP-YS3 reduced the incidence of injuries to small intestine villi and the intestinal wall compared to carbon-induced constipation groups. Reverse transcription-polymerase chain reaction and western blot experiments demonstrated that LP-YS3 upregulated c-Kit, stem cell factor, and glial cell line-derived neurotrophic factor mRNA and protein expression and downregulated transient receptor potential vanilloid 1 and nitric oxide synthase expression in small intestine tissue from constipated mice. In conclusion, high concentrations of LP-YS3 had stronger and more beneficial effects than LB. Based on these results, we conclude that LP-YS3 can effectively inhibit constipation.
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Affiliation(s)
- Xin Zhao
- 1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU) , Beijing, China
- 2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education , Chongqing, China
| | - Ruokun Yi
- 2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education , Chongqing, China
| | - Yu Qian
- 2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education , Chongqing, China
| | - Kun-Young Park
- 2 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education , Chongqing, China
- 3 Department of Food Science and Biotechnology, Cha University , Seongnam, Gyeongghi-do, Korea
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Li G, Zou X, Kuang G, Ren Y, Deng C, Lin Q, Zhao X, Xu S, Song JL. Preventative effects of fermented Chimonobambusa quadrangularis shoot on activated carbon-induced constipation. Exp Ther Med 2017; 13:1093-1100. [PMID: 28450948 DOI: 10.3892/etm.2017.4036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Accepted: 07/01/2016] [Indexed: 01/30/2023] Open
Abstract
The present study aimed to determine the preventative effects of fermented Chimonobambusa quadrangularis shoot (FCQS) on activated carbon constipation in Kun Ming mice. FCQS has a more loose fiber tissue structure than unfermented fresh C. quadrangularis shoot (CQS), which is preferable for relieving constipation. In mice fed with FCQS for 9 days the time from consumption to their first black stool defecation (117 min) was shorter than the control group (192 min) and the CQS group (148 min); however, it was longer than the normal (85 min) and bisacodyl treatment (99 min) groups. The gastrointestinal transit of the FCQS group (73.8%) was increased, as compared with the control (37.9%) and CQS (61.7%) groups; however, it was decreased as compared with the normal (100%) and bisacodyl (88.3%) groups. By observing the hemotoxylin and eosin-stained section of mice intestine, it was demonstrated that FCQS reduced injury to the intestinal tract resulting from constipation and alleviated the damage caused to the intestinal villi over the effects observed in the CQS group. Furthermore, FCQS was also able to increase the serum levels of motilin, endothelin-1, vasoactive intestinal peptide and acetylcholinesterase compared with the control group. c-Kit, stem cell factor (SCF), glial cell-derived neurotrophic factor (GDNF) mRNA and protein expression levels in the small intestinal cells of FCQS-fed mice were increased, as compared with CQS-fed mice. Transient receptor potential cation channel subfamily V member 1 (TRPV1) and nitric oxide synthase (NOS) expression levels of small intestinal cells of FCQS-fed mice were reduced, as compared with CQS-fed mice. These findings demonstrated that FCQS may induce improved preventative effects on constipation, compared with CQS.
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Affiliation(s)
- Guijie Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China.,Institute of Functional Ecological Food, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xiaochuan Zou
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Gang Kuang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Yanrong Ren
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Chaofang Deng
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Qiang Lin
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Research Center of Functional Food, Chongqing 400067, P.R. China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, P.R. China.,Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Song Xu
- Chongqing Xuerui Shengquan Agricultural Development Co., Ltd., Chongqing 400802, P.R. China
| | - Jia-Le Song
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, P.R. China.,Department of Nutrition and Food Hygiene, School of Public Health, Gulin Medical University, Gulin, Guangxi 541004, P.R. China
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