LU Liyi, GAO Yecheng, CHEN Junlong, et al. Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice[J]. Science and Technology of Food Industry, 2025, 46(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050212.
Citation: LU Liyi, GAO Yecheng, CHEN Junlong, et al. Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice[J]. Science and Technology of Food Industry, 2025, 46(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050212.

Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice

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  • Received Date: May 16, 2024
  • Available Online: March 05, 2025
  • Probiotics are frequently utilized in clinical practice to mitigate antibiotic-associated diarrhoea (AAD). This study aimed to assess the efficacy of probiotics complex in ameliorating AAD and to elucidate the underlying mechanisms. AAD was induced in mice using a mixture of three antibiotics. The impact of the probiotics complex on fecal properties and colonic tissue structure were evaluated, alongside the expression levels of genes related to intestinal barrier function, short-chain fatty acids, and the structure of the intestinal microbiota community. The results indicated that probiotics complex significantly reduced fecal water content and consistency score in mice (P<0.05) and significantly increased the levels of acetic acid and butyric acid (P<0.05). Furthermore, the administration of probiotics complex notably up-regulated the mRNA expression levels of intestinal tight junction proteins ZO-1 and occludin (P<0.05). Moreover, probiotics complex partially mitigated antibiotic-induced dysbiosis by promoting beneficial bacteria proliferation such as Lachnospiraceae, and reducing conditionally pathogenic species such as Pseudomonas aeruginosa. These results suggest that probiotics complex has the potential to alleviate AAD symptoms, through modulating the gut microbiota and their niche, strengthening the intestinal barrier, and increasing short-chain fatty acid levels.
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