ID | 62253 |
フルテキストURL | |
著者 |
Sugimoto, Manabu
Institute of Plant Science and Resources, Okayama University
ORCID
Kaken ID
publons
researchmap
Watanabe, Toshiro
Department of Food and Nutrition, Sonoda Women’s University
Takaoka, Motoko
Department of Biosphere Sciences, Kobe College
Suzuki, Kyoko
Department of Biosphere Sciences, Kobe College
Murakami, Tadatoshi
Functional Food Creation Research Institute Co., Ltd.
Murakami, Nobutada
Functional Food Creation Research Institute Co., Ltd.
Sumikawa, Shoichi
Functional Food Creation Research Institute Co., Ltd.
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抄録 | Although results of recent studies suggest that fermented foods strongly affect the gut microbiota composition and that they relieve inflammatory bowel disease symptoms, some reports have described that fermented foods increase some inflammation markers based on differences in fermented food materials. This study evaluated the effects of fermented plant extract (FPE) on dextran sulfate sodium (DSS)-induced colitis in mice and the effects on fecal microbiota composition in humans. Mice fed 5% FPE with 3% DSS (FPE group) showed no body weight loss, atrophy of colonic length, or bloody stool, similar to mice fed a basal diet (negative group), whereas mice fed 3% DSS (positive group) exhibited those effects. Concentrations of inflammation markers IL-6 and TNF-alpha were not significantly different between FPE and negative groups; however, those concentrations became higher in the positive group. 16S ribosomal RNA gene sequencing was used to characterize fecal microbiota in healthy women before and after 3-month FPE supplementation. The FPE supplementation induced increases in Firmicutes phyla and in Clostridiales order, which play a central role in inflammation suppression. These results suggest that FPE enhances Clostridiales growth in the gut and that it has an anti-inflammatory effect.
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キーワード | fermented plant extract
microbiota
dextran sulfate sodium
inflammatory
Clostridiales
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発行日 | 2021-04-06
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出版物タイトル |
Fermentation-Basel
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巻 | 7巻
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号 | 2号
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出版者 | MDPI
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開始ページ | 55
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ISSN | 2311-5637
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資料タイプ |
学術雑誌論文
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言語 |
英語
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OAI-PMH Set |
岡山大学
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著作権者 | © 2021 by the authors.
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論文のバージョン | publisher
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DOI | |
Web of Science KeyUT | |
関連URL | isVersionOf https://doi.org/10.3390/fermentation7020055
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ライセンス | https://creativecommons.org/licenses/by/4.0/
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