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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Gut bacteria are closely associated with the development of atopic dermatitis (AD) due to their immunoregulatory function. Indole derivatives, produced by gut bacteria metabolizing tryptophan, are ligands to activate the aryl hydrocarbon receptor (AHR), which plays a critical role in attenuating AD symptoms. Limosilactobacillus reuteri, a producer of indole derivatives, regulates mucosal immunity via activating the AHR signaling pathway. However, the effective substance and mechanism of L. reuteri in the amelioration of AD remain to be elucidated. In this research, we found that L. reuteri DYNDL22M62 significantly improved AD-like symptoms in mice by suppressing IgE levels and the expressions of thymic stromal lymphopoietin (TSLP), IL-4, and IL-5. L. reuteri DYNDL22M62 induced an increase in the production of indole lactic acid (ILA) and indole propionic acid (IPA) via targeted tryptophan metabolic analysis and the expression of AHR in mice. Furthermore, L. reuteri DYNDL22M62 increased the proportions of Romboutsia and Ruminococcaceae NK4A214 group, which were positively related to ILA, but decreased Dubosiella, which was negatively related to IPA. Collectively, L. reuteri DYNDL22M62 with the role of modulating gut bacteria and the production of indole derivatives may attenuate AD via activating AHR in mice.

Details

Title
Limosilactobacillus reuteri Attenuates Atopic Dermatitis via Changes in Gut Bacteria and Indole Derivatives from Tryptophan Metabolism
Author
Fang, Zhifeng 1 ; Pan, Tong 1 ; Wang, Hongchao 1   VIAFID ORCID Logo  ; Zhu, Jinlin 1   VIAFID ORCID Logo  ; Zhang, Hao 2 ; Zhao, Jianxin 3 ; Chen, Wei 4 ; Lu, Wenwei 5 

 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (Z.F.); [email protected] (T.P.); [email protected] (H.W.); [email protected] (J.Z.); [email protected] (H.Z.); [email protected] (J.Z.); [email protected] (W.C.); School of Food Science and Technology, Jiangnan University, Wuxi 214122, China 
 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (Z.F.); [email protected] (T.P.); [email protected] (H.W.); [email protected] (J.Z.); [email protected] (H.Z.); [email protected] (J.Z.); [email protected] (W.C.); School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi 214122, China; (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China 
 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (Z.F.); [email protected] (T.P.); [email protected] (H.W.); [email protected] (J.Z.); [email protected] (H.Z.); [email protected] (J.Z.); [email protected] (W.C.); School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China 
 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (Z.F.); [email protected] (T.P.); [email protected] (H.W.); [email protected] (J.Z.); [email protected] (H.Z.); [email protected] (J.Z.); [email protected] (W.C.); School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China 
 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (Z.F.); [email protected] (T.P.); [email protected] (H.W.); [email protected] (J.Z.); [email protected] (H.Z.); [email protected] (J.Z.); [email protected] (W.C.); School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China 
First page
7735
Publication year
2022
Publication date
2022
Publisher
MDPI AG
ISSN
16616596
e-ISSN
14220067
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2693999994
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.