Functional evaluation of pure natural edible Ferment: protective function on ulcerative colitis.

2024-06-17
Frontiers in microbiology 15

PubMed: 38952444
DOI: 10.3389/fmicb.2024.1367630

Study Design

Population: mice
Methods: Ferment was fed to mice for 35 days, before inducing UC with Dextran Sulfate Sodium Salt; gut microbiome composition was investigated using 16S rRNA sequencing.

Purpose

To investigate the therapeutic efficiency of a novel drink termed "Ferment" in cases of ulcerative colitis (UC) and its influence on the gut microbiota.

Method

In this study, we developed a complex of mixed fruit juice and lactic acid bacteria referred to as Ferment. Ferment was fed to mice for 35 days, before inducing UC with Dextran Sulfate Sodium Salt. We subsequently investigated the gut microbiome composition using 16S rRNA sequencing.

Result

After Ferment treatment, mouse body weight increased, and animals displayed less diarrhea, reduced frequency of bloody stools, and reduced inflammation in the colon. Beneficial bacteria belonging to Ileibacterium, Akkermansia, and Prevotellacea were enriched in the gut after Ferment treatment, while detrimental organisms including Erysipelatoclostridium, Dubosiella, and Alistipes were reduced.

Conclusion

These data place Ferment as a promising dietary candidate for enhancing immunity and protecting against UC.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus rhamnosus LR05	—	Improved Gut Microbiota Composition	Beneficial	Moderate	View source Beneficial bacteria belonging to Ileibacterium, Akkermansia, and Prevotellacea were enriched in the gut after Ferment treatment, while detrimental organisms including Erysipelatoclostridium, Dubosiella, and Alistipes were reduced.
Lactobacillus rhamnosus LR05	—	Reduced Ulcerative Colitis Symptoms	Beneficial	Moderate	View source After Ferment treatment, mouse body weight increased, and animals displayed less diarrhea, reduced frequency of bloody stools, and reduced inflammation in the colon.