Zhao_2018_J.Med.Food_21_575

Reference

Title : Lactobacillus plantarum YS-3 Prevents Activated Carbon-Induced Constipation in Mice - Zhao_2018_J.Med.Food_21_575
Author(s) : Zhao X , Yi R , Qian Y , Park KY
Ref : J Med Food , 21 :575 , 2018
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.

PubMedSearch : Zhao_2018_J.Med.Food_21_575
PubMedID: 29757072

Related information

Citations formats

Zhao X, Yi R, Qian Y, Park KY (2018)
Lactobacillus plantarum YS-3 Prevents Activated Carbon-Induced Constipation in Mice
J Med Food 21 :575

Zhao X, Yi R, Qian Y, Park KY (2018)
J Med Food 21 :575