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Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 Could Prevent Capsaicin-Induced Ileal and Colonic Injuries

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Abstract

Capsaicin (CAP) is usually reported to have many biological activities. However, a large intake of CAP may cause heartburn, gastrointestinal pain, and diarrhea. In this study, mice were gavaged with nine lactic acid bacteria (LAB) strains for two weeks, in which the mice were treated with CAP at the second week and lasted for one week. We tried to identify potential probiotics that could prevent CAP-induced intestinal injury and investigate the mechanisms. The modulation of transient receptor potential vanilloid 1 (TRPV1), levels of short-chain fatty acids (SCFAs), and the composition of gut microbiota were analyzed. The results showed that Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 effectively attenuated CAP-induced injuries to the ileum and colon, including relieving the damage to colonic crypt structures, increasing the number of goblet cells, decreasing levels of interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α), increasing levels of anti-inflammatory factors (IL-10), and reducing levels of substance P (SP) and calcitonin gene-related peptide (CGRP) in serum and colon tissue. Further analysis showed that L. reuteri CCFM1175 increased the relative abundance of Ruminococcaceae UCG_014 and Akkermansia. L. paracasei CCFM1176 downregulated the expression of TRPV1 in the ileal and colonic tissues and promoted the relative abundance of Ruminococcaceae UCG_014 and Lachnospiraceae UCG_006. These results indicate that L. reuteri CCFM1175 and L. paracasei CCFM1176 could prevent CAP-induced intestinal injury and be used as probiotics to improve the gastrointestinal health.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors wish to thank the staff at the Animal Ethics Committee of Jiangnan University for their technical assistance during this study.

Funding

This work was supported by the National Natural Science Foundation of China (Grant Nos. 31972086, 32172173, and 32072197), the Yongjiang Talent Introduction Programme (2021C-003-T), and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China

    Bingyong Mao, Qunran Xiang, Xin Tang, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Shumao Cui & Hao Zhang

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Bingyong Mao, Qunran Xiang, Xin Tang, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Shumao Cui & Hao Zhang

  3. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

    Hao Zhang

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  1. Bingyong Mao
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Conceptualization: Bingyong Mao, Shumao Cui, and Hao Zhang. Investigation: Bingyong Mao, Qunran Xiang, Xin Tang, and Qiuxiang Zhang. Data analysis: Qunran Xiang, Xin Tang, and Xiaoming Liu. Writing original draft: Bingyong Mao and Qunran Xiang. Writing—reviewing and editing: Bingyong Mao, Jiangxin Zhao, and Shumao Cui. All authors reviewed and approved the manuscript.

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Mao, B., Xiang, Q., Tang, X. et al. Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 Could Prevent Capsaicin-Induced Ileal and Colonic Injuries. Probiotics & Antimicro. Prot. 15, 797–812 (2023). https://doi.org/10.1007/s12602-023-10106-1

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