title: Enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora.
abstract: In this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (LAB) isolated from traditional Chinese sourdough on the flora balance of gastrointestinal tract of mice. We specifically measured Enterococcus, Enterobacter, Bacteroides, and Lactobacillus by plate count and real-time PCR methods, and α-glucosidase, lactate dehydrogenase, esterase, and aminopeptidase activities as indicative of metabolism of sugar, fat, and protein from LAB isolated from feces of mice in vitro. The results showed that administration of Lactobacillus acidophilus LAC0201 and Lactobacillus fermentum LFE0302 lowered the uricacid index of serum. Lactobacillus acidophilus LAC0201, L. fermentum LFE0302, as well as Lactobacillus curvatus LCU0401 administration resulted in a reduction in the opportunistic pathogens (i.e., Enterococcus and Enterobacter), meanwhile, administration of L. fermentum LFE0302 and Lactobacillus sp. ULA0104 resulted in an increase in the counts of Lactobacillus. Lactobacillus fermentum LFE0302 administration increased starch digestion of intestinal flora after 4wk of feeding and also resulted in increased α-glucosidase activity in the intestinal flora after 3wk of feeding. We found a similar trend in esterase activity after administration of L. acidophilus LAC0201 for 3wk. Hence, our study suggested that LAB from Chinese sourdough might be used as potential probiotics to strengthen the flora balance in gastrointestinal tract and positively change the metabolism of nutrients through bacterial enzyme activities.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
authors.forename: Dong
authors.initials: D
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
authors.forename: Xiaomin
authors.initials: X
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
authors.forename: Yaoping
authors.initials: Y
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
authors.forename: Xingxing
authors.initials: X
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
authors.forename: Hua
authors.initials: H
authors.lastname: Wei
authors.affiliation: Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China. Electronic address: npshah@hku.hk.
authors.forename: Nagendra P
authors.initials: NP
authors.lastname: Shah
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China. Electronic address: ziwu211@126.com.
authors.forename: Feng
authors.initials: F
authors.lastname: Xu
mesh_terms: D000818:Animals; D002241:Carbohydrates; D041981:Gastrointestinal Tract / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D051379:Mice; D019936:Probiotics
chemical_list: D002241:Carbohydrates; D019344:Lactic Acid
keywords: bacterial enzyme activity; lactic acid bacteria; mice gut flora; sourdough