Lactobacillus

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Chinese Medicine Research Hub

Oral administration of Lactobacillus acidophilus 6074 fermented jujube juice can improve gut microbiota, alleviate intestinal inflammation, and reduce colon damage in mice.

2024 Molecular Nutrition & Food Research Lactobacillus acidophilus 6074 Fermented Jujube Juice Ameliorated DSS‐induced Colitis via Repairing Intestinal Barrier, Modulating Inflammatory Factors, and Gut Microbiota
Li H, Fan L, Yang S, Tan P, Lei W, Yang H, Gao Z

Chinese Medicine Research Hub

Animal Study

A combination of soybean germ extract and a probiotic significantly improved menopause-related conditions and mood in an ovariectomized rat model.

2023 Nutrients Anti-Menopausal Effect of Soybean Germ Extract and Lactobacillus gasseri in the Ovariectomized Rat Model
Lee SH, Lim TJ, Yun EJ, Kim KH, Lim S

Chinese Medicine Research Hub

Experimental Study

The fermented jujube seeds extract significantly enhances sleep by binding to the GABA receptors, thus offers a promising natural alternative for sleep disorders treatment.

2023 Foods Sleep-Enhancing Effect of Water Extract from Jujube (Zizyphus jujuba Mill.) Seeds Fermented by Lactobacillus brevis L32
Bae GY, Ahn Y, Hong KB, Jung EJ, Suh HJ, Jo K

Chinese Medicine Research Hub

Experimental Study

Unpasteurised milk and dairy products intake could potentially alter gut microbiome composition which may influence psychological functioning.

2020 Nutrients Recipe for a Healthy Gut: Intake of Unpasteurised Milk Is Associated with Increased Lactobacillus Abundance in the Human Gut Microbiome
Butler MI, Bastiaanssen TFS, Long-Smith C, Berding K, Morkl S, Cusack AM, Strain C, Busca K, Porteous-Allen P, Claesson MJ, Stanton C, Cryan JF, Allen D, Dinan TG

Chinese Medicine Research Hub

Experimental Study

Lactic acid bacteria strains isolated from indigenous Bangladeshi raw milk demonstrate strong probiotic potential and antimicrobial activity against various pathogens.

2020 Journal of Dairy Science Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties
Reuben RC, Roy PC, Sarkar SL, Rubayet Ul Alam ASM, Jahid IK

Chinese Medicine Research Hub

Network Pharmacology

Ganpu tea, derived from Pu-erh tea and the pericarp of Chachi, enhances antioxidant capacities and modulates gut microbiota beneficially more than Pu-erh tea alone.

2020 Nutrients Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea
Zheng Y, Zeng X, Chen T, Peng W, Su W

Executive Summary

Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Lactobacillus" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Lactobacillus" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Lactobacillus" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A published in 2024 in the journal Molecular Nutrition & Food Research found that Oral administration of Lactobacillus acidophilus 6074 fermented jujube juice can improve gut microbiota, alleviate intestinal inflammation, and reduce colon damage in mice. The study used jujube juice as the substrate fermented by L. acidophilus 6074 to observe its effects on gut microbiota, intestinal barrier function, oxidative stress, and inflammatory factors in mice with colitis. The process of fermentation caused significant changes in the compounds of the juice, particularly in organic acids and free amino acids. A high dose of the juice demonstrated significant improvements in overall colitis markers, including the physical condition of the colon and disease activity. Upon administering the fermented jujube juice, it was observed that the treatment promoted the reinforcement of the colonic mucosal barrier, boosting the expression of various tight junction proteins. Moreover, it inhibited the production of proinflammatory factors and reduced oxidative stress, thereby mitigating colon damage. The gut microbiota composition shifted as a result, demonstrating an increase in beneficial bacteria, a boost in short-chain fatty acids, and a reduction in harmful microorganisms. These findings indicate that the fermented juice can restore the balance in gut microbiota altered by intestinal inflammation and lessen the impact of colitis.

A Animal Study published in 2023 in the journal Nutrients found that A combination of soybean germ extract and a probiotic significantly improved menopause-related conditions and mood in an ovariectomized rat model. The study employed an ovariectomized rat model to understand the effects of a combination of soybean germ extract containing 30% isoflavone and a probiotic. The methodology included assessing the effects of this combination on several health markers including body weight, estrogen markers, uterine and bone health, vascular markers, and neurotransmitter levels in these rats. Once implemented, the combination of soybean germ extract and the probiotic showcased significant improvement in body weight and uterine and bone health of the rats. There were also noticeable effects on the lipid profile, liver function, and vascular markers. Most interestingly, the combination had a positive impact on the levels of serotonin and norepinephrine, indicating potential mood-enhancing effects, which are crucial in managing symptoms post-menopause. This essentially shows the potential of a dietary approach towards menopausal management, especially given the observed benefits without the side effects typically associated with hormone replacement therapy.

A Experimental Study published in 2023 in the journal Foods found that The fermented jujube seeds extract significantly enhances sleep by binding to the GABA receptors, thus offers a promising natural alternative for sleep disorders treatment. Methodology: An aqueous extract of jujube seeds (ZW) was fermented, following a starch-removing enzymatic degradation process, to increase its γ-aminobutyric acid (GABA) content, resulting in a fermented product (ZW-FM). The sleep-promoting effect of ZW-FM was evaluated using rodent models; specifically, sleep tests were performed on ICR mice with pentobarbital-induced sleep, while the electroencephalography analysis was undertaken in Sprague Dawley rats. Awakening relief effects of ZW-FM were assessed using a caffeine-induced insomnia model. To understand the mechanism, GABA receptor type A (GABA) antagonists were used. Results: The groups given ZW-FM treatment displayed a longer sleep duration, particularly increased δ-wave time during non-rapid eye movement sleep, and reduced sleep latency. Particularly, the model treated with ZW-FM showed an increase in non-rapid-eye-movement sleep and a reduction in the REM sleep duration, brought about by caffeine treatment. The enhanced sleep induction caused by ZW-FM was hindered by GABA receptor antagonists, thereby validating the involvement of a GABAergic mechanism in promoting sleep.

A Experimental Study published in 2020 in the journal Nutrients found that Unpasteurised milk and dairy products intake could potentially alter gut microbiome composition which may influence psychological functioning. In this observational study, the impact of dietary change involving unpasteurized dairy consumption on gut microbiota and psychological state was observed among participants of a 12-week residential cookery course on an organic farm. Twenty-four participants, who primarily consumed food from the farm including unpasteurised milk and dairy products, provided faecal samples at the beginning and end of the course. Concurrently, they completed self-report questionnaires touching on mood, anxiety, and sleep aspects and nutrient intake was monitored via a food frequency questionnaire. Gut microbiota analysis was carried out using 16S rRNA gene sequencing and measurement of faecal short chain fatty acids. Post-course, there was a significant growth in the relative abundance of a specific bacterial genus in the gut, associated with unpasteurised milk and dairy product intake. Furthermore, an increase in a particular faecal short chain fatty acid, valerate, was observed together with an elevation in the functional richness of the microbiome profile. The latter was determined by measuring the predicted neuroactive potential using a unique gut-brain module approach. Despite safety concerns, the consumption of unpasteurised milk and dairy products seemed to promote the growth of probiotic bacterial genus, known to be beneficial for various physical and mental health outcomes.

A Experimental Study published in 2020 in the journal Journal of Dairy Science found that Lactic acid bacteria strains isolated from indigenous Bangladeshi raw milk demonstrate strong probiotic potential and antimicrobial activity against various pathogens. The researchers isolated and evaluated lactic acid bacteria (LAB) from raw milk indigenous to Bangladesh, focusing on its probiotic potential. To do this, they conducted a series of tests examining the LAB’s antagonistic activity towards several harmful foodborne pathogens, their survivability under gastric conditions, tolerance to phenol and bile salts, adhesiveness to ileum epithelial cells, aggregation abilities, hydrophobicity and α-glucosidase inhibitory activity. They also assessed these strains’ antibiotic susceptibility, covering key antibiotics widely used in medical and veterinary practices. The research spotlighted four LAB strains, identified as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus paracasei, as possessing strong probiotic potential. This was primarily due to their shown ability to inhibit all tested pathogens to varying degrees and competitively exclude pathogens at certain viable counts. Their antimicrobial activity was attributed to their production of bacteriocin, organic acids, and low-molecular-weight substances. Additionally of note was their resistance to several antibiotics; all four strains resisted oxacillin, and three out of four resisted vancomycin and streptomycin. The study concludes by suggesting the potential for these LAB strains to be considered probiotic candidates for application in the food industry post in-vivo evaluation.

A Network Pharmacology published in 2020 in the journal Nutrients found that Ganpu tea, derived from Pu-erh tea and the pericarp of Chachi, enhances antioxidant capacities and modulates gut microbiota beneficially more than Pu-erh tea alone. A thorough chemical analysis was conducted on hot-water extracts of Ganpu tea using ultra-high performance liquid chromatography and quadrupole-time-of-flight tandem mass spectrometry, which identified a total of 92 constituents. Considering the antioxidant properties of Ganpu tea, an experiment was designed and carried out where rats were fed with Ganpu tea over a long period. The same experiment was done using Pu-erh tea and the pericarp of Chachi separately, allowing for comparisons of antioxidant capacities between them and Ganpu tea. The results showed that Ganpu tea had a substantial impact on improving the activities of superoxide dismutase and glutathione peroxidase, both essential antioxidants, more than Pu-erh tea. This indicated a superior antioxidant capacity of Ganpu tea. Further, it significantly increased the abundance of specific gut bacteria, offering a suggestion of the potential benefits of Ganpu tea in human gut microbiota modulation. The results underscore the health benefits of Ganpu tea in enhancing antioxidant activities and promoting beneficial gut microbiota.

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