热处理的乳糖菌株 (Lacticaseibacillus rhamnosus) 在体外系统中调节炎症和代谢过程,这与犬类骨关节炎有关
Laura Rago1, Guillermo García-Lainez1, Miren Maicas1
1Archer Daniels Midland, Nutrition, R&D Health & Wellness, Biopolis S.L. Parc Cientific Universitat de València, C/Catedrático Agustín Escardino Benlloch, 9, 46980 Paterna, Spain.
Cells
|February 26, 2026
概括
两种新的后生物候选药物,PRIOME® JH和HT-PB01,来自Lacticaseibacillus rhamnosus,通过减少炎症和支持关节健康,显示出对抗狗骨关节炎的希望.
科学领域:
- 兽医医学 兽医医学 兽医医学
- 微生物学 微生物学
- 免疫学 免疫学 免疫学
背景情况:
- 狗骨关节炎是一种退行性关节疾病,导致疼痛和功能障碍.
- 目前的治疗方法侧重于症状管理,而不是潜在的生理问题.
- 诸如炎症,肉症和肠道健康等因素有助于骨关节炎的风险.
研究的目的:
- 确定用于犬类关节健康的新型后生物候选者.
- 评估特定细菌菌株的抗炎和冠状腺保护作用.
- 研究后生物药物减轻骨关节炎风险因素的潜力.
主要方法:
- 选了9种经过热处理的细菌菌株的抗炎活性.
- 评估了两种Lacticaseibacillus rhamnosus菌株 (PRIOME® JH,HT-PB01) 在犬类冠状细胞和巨细胞上.
- 利用Caenorhabditis elegans模型来评估对肠道健康,脂肪积累和肉症的影响.
主要成果:
- PRIOME® JH和HT-PB01对犬类冠状细胞表现出显著的抗炎作用.
- 这些菌株增加了II型原蛋白合成,并调节了巨细胞中的免疫反应.
- 临床前模型表明,有可能减少肠道炎症,改善肠道透性,减轻肉症.
结论:
- 普里奥姆® JH和HT-PB01是对狗骨关节炎有前途的后生物候选药物.
- 这些后生物药通过多种机制向多种风险因素.
- 需要在狗身上进行进一步的临床试验来证实疗效.
相关概念视频
What is Monogastric Digestion?
56.5K
The human body contains a monogastric digestive system. In a monogastric digestive system, the stomach only contains one chamber in which it digests food. Several other animal species also have monogastric digestive systems, including pigs, horses, dogs, and birds. This chapter, however, focuses on the human digestive system.
56.5K
Microbial Fermentation
1.8K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.8K
Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in Beverage Production
298
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
298
Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105

