Abstract
This study mainly investigated the influences of Lactobacillus plantarum CQPC05 (CQPC05) isolated from pickled vegetables on mouse constipation caused by activated carbon water. We used 16S rDNA technology to identify the microorganism, and activated carbon to establish a mouse constipation model. After the mice received L. plantarum (109 CFU/mL) by gavage, small intestine tissue sections were collected. The serum indices and small intestine-related mRNA expression were obtained. A strain of L. plantarum was identified, and named CQPC05. The body weight and activated carbon progradation rate in the mice of the CQPC05 treatment groups were significantly higher than those in the control group, and the excretion time of the first tarry stool was earlier than that of the control group. The results of serum indices indicated that serum gastrin (Gas), endothelin (ET), and acetylcholinesterase (AchE) levels in the CQPC05 treatment groups were significantly higher than those in the control group, while the somatostatin (SS) level was significantly lower. Compared to the constipation control group, the result of q-PCR demonstrated that CQPC05 could up-regulate the mRNA expression of c-Kit (stem cell factor receptor), SCF (stem cell factor), and GDNF (glial cell-derived neurotrophic factor) genes, and down-regulate the expression of TRPV1 (transient receptor potential cation channel subfamily V member 1) and iNOS (inducible nitric oxide synthase). In conclusion, L. plantarum CQPC05 can effectively alleviate constipation, and has good probiotic potential and application value.
Highlights
Traditional Szechwan pickled vegetables are a type of food that is obtained through lactic acid fermentation, combined with acetic acid and alcohol fermentation, using salt water at a specific concentration [1]
The constipation inhibitory effect of Lactobacillus CQPC05 isolated from pickled vegetables was investigated
Lactobacillus CQPC05 could effectively alleviate the decrease in body weight caused by constipation, improve the progradation rate of activated carbon in the small intestine, and shorten the excretion time of the first tarry stool
Summary
Traditional Szechwan pickled vegetables are a type of food that is obtained through lactic acid fermentation, combined with acetic acid and alcohol fermentation, using salt water at a specific concentration [1]. The underlying fermentation principle is that in a saline solution at a concentration of 5–10%, and with the help of beneficial microorganisms (mainly Lactobacillus) on the surface of vegetables, acids are generated by fermentation, which decreases the pH [2,3]. Lactobacillus isolated from fermented food (such as pickled vegetables) has been reported to have multiple benefits for health, including the prevention of constipation, colonitis, liver injury, and diabetes [6,7,8,9].
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