Coculture Strategy for Developing Lactobacillus paracasei PS23 Fermented Milk with Anti-Colitis Effect

Area of Science:

• Gastroenterology
• Microbiology
• Immunology

Background:

• Limited research exists on fermented milk's impact on intestinal colitis.
• Inflammation and microbial dysbiosis are key factors in colitis pathogenesis.
• Probiotics, like Lactobacillus paracasei PS23, show potential in modulating gut health.

Purpose of the Study:

• To investigate the anti-colitis effects of fermented milk containing Lactobacillus paracasei PS23.
• To evaluate the impact of Lactobacillus paracasei PS23 on intestinal epithelial barrier function.
• To elucidate the mechanisms underlying the therapeutic potential of this fermented milk in colitis models.

Main Methods:

• Developed fermented milk (FM) using Lactobacillus paracasei PS23 co-cultured with yogurt culture.
• Assessed in vitro effects on intestinal epithelial cells, measuring transepithelial electrical resistance (TEER).
• Induced colitis in vivo using dextran sulfate sodium (DSS) and administered low-dose FM.

Main Results:

• Co-culturing improved microbial and physicochemical properties of the fermented milk.
• Fermented milk, including heat-killed forms, enhanced epithelial barrier function in vitro.
• In vivo, FM significantly reduced bleeding scores and fecal calprotectin in DSS-induced colitis.

Conclusions:

• Fermented milk with Lactobacillus paracasei PS23, produced via co-culture, demonstrates significant anti-colitis effects.
• The therapeutic action involves strengthening the epithelial barrier and modulating gut microbiota and short-chain fatty acids.
• This fermented milk represents a promising candidate for managing intestinal colitis.