INFLUENCE OF A PROBIOTIC BEVERAGE CONSUMPTION (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 with addition of Bifidobacterium longum ATCC 15707) IN THE ACUTE PHASE OF CHEMICALLY INDUCED COLITIS IN MICE

• DOI: 10.22533/at.ed.1593912306116

• Palavras-chave: inflammatory bowel disease, ulcerative colitis, probiotics, microbiota, fermented soy product, Enterococcus faecium, Bifidobacterium longum.

• Keywords: inflammatory bowel disease, ulcerative colitis, probiotics, microbiota, fermented soy product, Enterococcus faecium, Bifidobacterium longum.

• Abstract: Background: The ingestion of probiotic microorganisms as a non-pharmacological alternative to treating and preventing inflammatory bowel disease (IBDs), including ulcerative colitis (UC), seems to be promising, and their beneficial effects depends on the strain and the disease stage. Objective: The aim of this study was to investigate the effect of a probiotic soy product fermented with Enterococcus faecium and Lactobacillus helveticus CRL 183 416 with addition of Bifidobacterium longum ATCC 15707 in the acute phase of UC chemically induced in mice. Methods: Colitis was inducted by the administration of dextran sodium sulphate 3% in the drinking water (7 days). During the trial period (14 days), the animals were allowed in four groups (n=10):  C - healthy animals; CL - animals with chemically induced colitis; CLF - animals with chemically induced colitis and receiving the probiotic fermented product; Group CLP - animals with chemically induced colitis and receiving the unfermented product (placebo). The primary end point was the disease index activity (DAI) improvement by ≥25% during the induction period. Secondary end points included changes histology and in the fecal microbiota composition (≥0.5 log CFU/g). Results: The animals treated with probiotic soy product (CLF group) showed a reduction of 30.9% in the DAI compared to CL group (p<0.05), while the animals receiving the placebo showed a non-significant reduction of 7.1%. Only the CLF group exhibited a lower degree of inflammation and ulceration, maintaining the crypt architecture. The animal of CLF group also showed a positive microbiota modulation with higher increase in the Lactobacillus spp. (1.5 log UFC/g) and less increase of enterobacteria (1.34 log UFC/g) population during the experimental protocol. Conclusions: The regular intake of probiotic fermented soy product can help in the reduction of the symptoms and preservation of colon integrity during the acute UC induced in mice.