A Probiotic Targets Bile Acids Metabolism to Alleviate Ulcerative Colitis by Reducing Conjugated Bile Acids

• Published in: Molecular nutrition & food research 2024-04, Vol.68 (7), p.e2300731-n/a
• Main Authors: Jingjing, Fan, Weilin, Jin, Shaochen, Su, Aman, Khan, Ying, Wu, Yanyi, Chen, Pengya, Feng, Byong‐Hun, Jeon, EL‐Sayed, Salama, Zhenmin, Ling, Pu, Liu, Xiangkai, Li
• Format: Article
• Language: English
• Subjects: Acids; Animals; bile; Bile acids; Bile Acids and Salts; bile acids metabolites; Colitis; Colitis, Ulcerative - chemically induced; Colitis, Ulcerative - drug therapy; Colon; Composition; conjugated bile acids; Dextran; Dextran sulfate; Dextran Sulfate - toxicity; Dextrans; Digestive system; Disease Models, Animal; Dysbacteriosis; dysbiosis; fermentation; Fermented food; fermented foods; food research; Gastrointestinal tract; inflammation; Inflammatory bowel disease; Intestinal microflora; intestinal microorganisms; Lactiplantibacillus plantarum; Lipid Metabolism; Metabolism; Metabolomics; Mice; Mice, Inbred C57BL; Microbiota; Microorganisms; nutrition; Oxidative stress; Pathogenesis; Probiotics; Probiotics - therapeutic use; Steroids; Ulcerative colitis
• ISSN: 1613-4125; 1613-4133
• DOI: 10.1002/mnfr.202300731

Scope: Gut microbiota (GM) dysbiosis and dysregulated bile acids (BAs) metabolism have been linked to ulcerative colitis (UC) pathogenesis. The possibility of utilizing live probiotics with a defined BAs‐metabolizing capability to modify the composition BAs for UC treatment remains unexplored. Methods and results In this study, Strain GR‐4 is sourced from traditional Chinese fermented food, “Jiangshui,” and demonstrated the ability to deconjugate two common conjugated BAs by over 69% and 98.47%, respectively. It administers strain GR‐4 to dextran sulfate sodium (DSS)‐induced UC mice, and observes an overall alleviation of UC symptoms, as evidence by improved colon morphology, reduces inflammation and oxidative stress, and restores intestinal barrier function. Importantly, these effects are reliant on an intact commensal microbiota, as depletion of GM mitigated GR‐4s efficacy. Metabolomics analysis unveils a decline in conjugated BAs and an increase in secondary BAs following GR‐4 administration. GM analysis indicates that GR‐4 selectively enriches bacterial taxa linked to BAs metabolism, enhancing GM's capacity to modify BAs. Conclusion This research demonstrates the potential for natural fermented foods and probiotics to effectively manipulate BAs composition, including conjugated and secondary BAs, to alleviate UC symptoms, underscoring the benefits of these approaches for gut health. This study showcases the potential of utilizing a probiotic strain GR‐4, sourced from the traditional Chinese fermented food ‘Jiangshui,’ to modulate bile acids (BAs) metabolism and alleviate symptoms associated with ulcerative colitis (UC). The study emphasizes the intricate interplay between gut microbiota dysbiosis, disrupted BAs metabolism, and development of UC. Key findings reveal GR‐4's ability to deconjugate commonly found conjugated BAs, leading to improved UC symptoms in mice induced with dextran sulfate sodium.