AUTHOR=Chen Yanjun , Ye Shengzhi , Shi Jiaolong , Wang Hao , Deng Guangxu , Wang Guangxian , Wang Shijie , Yuan Qingbin , Yang Lunan , Mou Tingyu 

TITLE=Functional evaluation of pure natural edible Ferment: protective function on ulcerative colitis

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1367630

DOI=10.3389/fmicb.2024.1367630

ISSN=1664-302X

ABSTRACT=<sec id="sec1"><title>Purpose</title><p>To investigate the therapeutic efficiency of a novel drink termed “Ferment” in cases of ulcerative colitis (UC) and its influence on the gut microbiota.</p></sec><sec id="sec2"><title>Method</title><p>In this study, we developed a complex of mixed fruit juice and lactic acid bacteria referred to as Ferment. Ferment was fed to mice for 35 days, before inducing UC with Dextran Sulfate Sodium Salt. We subsequently investigated the gut microbiome composition using 16S rRNA sequencing.</p></sec><sec id="sec3"><title>Result</title><p>After Ferment treatment, mouse body weight increased, and animals displayed less diarrhea, reduced frequency of bloody stools, and reduced inflammation in the colon. Beneficial bacteria belonging to <italic>Ileibacterium</italic>, <italic>Akkermansia</italic>, and <italic>Prevotellacea</italic> were enriched in the gut after Ferment treatment, while detrimental organisms including <italic>Erysipelatoclostridium</italic>, <italic>Dubosiella</italic>, and <italic>Alistipes</italic> were reduced.</p></sec><sec id="sec4"><title>Conclusion</title><p>These data place Ferment as a promising dietary candidate for enhancing immunity and protecting against UC.</p></sec>