Effect of heat-inactivated Lactobacillus paracasei N1115 on microbiota and gut-brain axis related molecules

Yujie ZHANG; Fangfang PU; Ruyue CHENG; Jiawen GUO; Xi SHEN; Shijie WANG; Hong ZHU; Xiao ZHANG; Guo CHENG; Ming LI; Fang HE

doi:10.12938/bmfh.2019-025

Full Paper

Effect of heat-inactivated Lactobacillus paracasei N1115 on microbiota and gut-brain axis related molecules

Yujie ZHANG, Fangfang PU, Ruyue CHENG, Jiawen GUO, Xi SHEN, Shijie WANG, Hong ZHU, Xiao ZHANG, Guo CHENG, Ming LI, Fang HE

Author information

Yujie ZHANG
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Fangfang PU
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
West China Hospital, Sichuan University, Chengdu, Sichuan, P. R. China
Ruyue CHENG
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Jiawen GUO
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Xi SHEN
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Shijie WANG
College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei, P. R. China
Hong ZHU
Shijiazhuang Junlebao Dairy Co. Ltd., Shijiazhuang, Hebei, P. R. China
Xiao ZHANG
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Guo CHENG
Laboratory of Molecular Translational Medicine, Center for Translational Medicine, Key Laboratory of Birth Defects and Related Diseases of Women and Children (Sichuan University), Ministry of Education, Department of Pediatrics, West China Second University Hospital, Sichuan University, Chengdu, Sichuan, P.R. China
Ming LI
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China
Fang HE
Department of Nutrition, Food Safety and Toxicology, West China School of Public Health and West China Forth Hospital, and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan, P. R. China

Keywords: heat-inactivated lactobacilli, antibiotics, gut microbiota

JOURNAL OPEN ACCESS

2020 Volume 39 Issue 3 Pages 89-99

DOI https://doi.org/10.12938/bmfh.2019-025

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Abstract

This study was conducted to evaluate the possibility of using heated-inactivated lactobacilli to protect neonates from harmful effects of antibiotics. Thirty neonate mice were randomly divided into three groups of ten and treated with either sterilized water, an antibiotics cocktail, or the same antibiotics plus heat-inactivated Lactobacillus paracasei N1115. The administration of antibiotics significantly increased the serum interleukin-6 (IL-6) levels of the tested mice (p<0.01, p<0.001, respectively) and decreased their serum corticosterone levels (p<0.01, p<0.01, respectively). The colonic crypts were significantly less deep in mice treated with antibiotics and with antibiotics plus N1115 (p<0.05). Antibiotics caused significantly abnormal expression of brain-derived neurotrophic factor (BDNF), γ-aminobutyric acid type A receptor α1 (GABA_Aα1), γ-aminobutyric acid type B receptor1 (GABA_b1), and 5-hydroxytryptamine receptor1A (5-HT_1A) in the hippocampus (p<0.05, p<0.01, p<0.01, respectively) and of GABA_Aα1 in the prefrontal cortex (p<0.01). Heat-inactivated lactobacilli alleviated these abnormal changes. Antibiotics greatly decreased the Shannon index of the fecal microbiota and significantly increased the number of Proteobacteria (p<0.001), with fewer Bacteroidetes and Firmicutes (p<0.05). Antibiotics not only cause microbiota dysbiosis, but also cause abnormal changes in important molecules in the gut-brain axis. All these abnormal changes are alleviated by heat-inactivated L. paracasei N1115. This indicates that heat-inactivated L. paracasei N1115 has a certain improvement effect on changes caused by antibiotics.

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