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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

Depression is a common mood disorder that affects around 350 million people worldwide. We studied the effect of supplementation with Lactobacillus strains for the treatment of depression. Except for control group (n = 8), C57BL/6J mice were treated with Lactobacillus during six weeks of chronic unpredictable stress (depression group: n = 9, Lactobacillus intervention group: n = 7). L. paracasei CCFM1229 and L. rhamnosus CCFM1228 significantly reduced depressive behaviour in the forced swimming test and tail suspension test, significantly reduced anxiety behaviour in the open field test, and reduced anxiety behaviour in the marble burying test and light/dark box test. L. paracasei CCFM1229 and L. rhamnosus CCFM1228 significantly increased the brain serotonin and brain-derived neurotrophic factor concentrations, and CCFM1229 significantly decreased the serum corticosterone concentration, all of which are closely associated with the relief of depressive symptoms. Furthermore, CCFM1229 and CCFM1228 were shown to regulate purine metabolism in mice, as indicated by decreases in brain xanthine oxidase activity and an increase in liver adenosine deaminase activity. Anxiety- and depression-related indicators were significantly associated with xanthine oxidase activity in the cerebral cortex. The strains CCFM1229 and CCFM1228 reduced anxiety- and depression-related behaviour in a mouse model of chronic stress-induced depression, which may be achieved by regulating the activity of brain xanthine oxidase.

Details

Title
Lactobacillus paracasei CCFM1229 and Lactobacillus rhamnosus CCFM1228 Alleviated Depression- and Anxiety-Related Symptoms of Chronic Stress-Induced Depression in Mice by Regulating Xanthine Oxidase Activity in the Brain
Author
Xu, Mengshu 1 ; Tian, Peijun 1 ; Zhu, Huiyue 1 ; Zou, Renying 1 ; Zhao, Jianxin 2 ; Zhang, Hao 3   VIAFID ORCID Logo  ; Wang, Gang 2   VIAFID ORCID Logo  ; Chen, Wei 4 

 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (M.X.); [email protected] (P.T.); [email protected] (H.Z.); [email protected] (R.Z.); [email protected] (J.Z.); [email protected] (H.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] (M.X.); [email protected] (P.T.); [email protected] (H.Z.); [email protected] (R.Z.); [email protected] (J.Z.); [email protected] (H.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] (M.X.); [email protected] (P.T.); [email protected] (H.Z.); [email protected] (R.Z.); [email protected] (J.Z.); [email protected] (H.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; 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 
 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] (M.X.); [email protected] (P.T.); [email protected] (H.Z.); [email protected] (R.Z.); [email protected] (J.Z.); [email protected] (H.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 
First page
1294
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20726643
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2642454607
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.