Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Abstract

ScopeLactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS‐induced UC.Methods and ResultsMice received 3% DSS and are supplemented daily once for 1 week by NFSM and FSM4. DSS usually causes intestinal inflammation and alters the gut microbiota. FSM4 intervention improves the UC‐related inflammation and gut microbiota alteration. It considerably decreases pro‐inflammatories such as TNF‐α, IL‐1β, and IL‐6 in serum and COX‐2 and MPO in colon tissues and pathogenic bacteria (Escherichia‐Shigella). This facilitates gut‐healthy bacteria growth. These healthy bacteria negatively correlat with pro‐inflammatory factors but positively associated with acetic acid, butyric acid, and propionic acid, which may act for PPAR‐γ pathway activating and NF‐κB p65 pathway inhibiting, lowering the risk of UC. Overall, FSM4 might alleviate UC and significantly reverse the dysbiosis of gut microbiota via the PPAR‐γ activation. It could be a good alternative for developing functional food to protect against UC.ConclusionFSM4 attenuates intestinal inflammation and modulates the SCFA‐producing bacteria growth, which enable the PPAR‐γ activation to alleviate the UC target, which could be a dietary intervention strategy for gut health.