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上海酶联生物提供-公司试剂盒文献

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Lactobacillus reuteri attenuated allergic

inflammation induced by HDM in the mouse
and modulated gut microbes
Lingzhi Li1,2, Zhifeng Fang1,2, Xinyang Liu1,2, Wenbin Hu1,2, Wenwei Lu1,2,3,4, Yuan-
kun Lee5, Jianxin ZhaoID1,2,3*, Hao Zhang1,2,3,4,6, Wei Chen1,2,3,7
a 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China, 2 School ofFood Science and Technology, Jiangnan University, Wuxi, China, 3 National Engineering Research Center
for Functional Food, Jiangnan University, Wuxi, China, 4 (Yangzhou) Institute of Food Biotechnology,

Jiangnan University, Yangzhou, China, 5 Department of Microbiology & Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore, 6 Wuxi Translational Medicine Research


Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, China, 7 Beijing
Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China




Using the results from hierarchical clustering, we categorized the Lactobacillus groups into three classes for further LEfSe analysis.


We found that 17 taxa sequences were significantlyaltered in the Lactobacillus groups. Rhodococcus, Streptococcus, Allobaculum, Blautia, Faecali-bacterium, Lactobacillus, Bifidobacterium, and Enterococcus increased whereas Turicibacter,


Anaerostipes, Coprococcus, and Adlercreutzia decreased in the Lactobacillus groups, compared with the model group. The abundance of Bacteroides, which decreased in the model group, increased only after L. rhamnosus administration. Prevotella, Eggerthella, Eubacterium, and  Oscillospira were enriched in control (Fig 5A).


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