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Open Access | Just Accepted

Mechanism of Lacticaseibacillus paracasei CCFM1321 in Regulating Intestinal Neural-Immune-Epithelial Barrier Interactions to Alleviate Cathartic Colon through Activation of the Propionic Acid-5-HT-ACh-GDNF-RET Signaling Pathway

Huimin Lua,bTing Chenga,bLiping Caoa,bTong Zhanga,bZhichao Yanga,bMengxia Lianga,bGang Wanga,bLinlin Wanga,b( )Jianxin Zhaoa,bWei Chena,b,c

a State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China

b School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

c National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China

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Abstract

Enteric glial cells (EGCs) are pivotal regulators of intestinal homeostasis, and their dysfunction is implicated in cathartic colon. This study investigated the efficacy and mechanism of Lacticaseibacillus paracasei CCFM1321 in alleviating this condition. A senna leaf extract-induced mouse model was employed, and constipation-related indices were evaluated following intervention with various L. paracasei strains. Among the tested strains, CCFM1321 most effectively improved gut motility and repaired the intestinal barrier. Mechanistically, CCFM1321 modulated the gut microbiota, increased propionic acid production, and subsequently enhanced 5-HT and acetylcholine levels. This neuroendocrine shift activated the GDNF-RET signaling pathway in EGCs, promoting enteric neuron function and epithelial integrity. Our findings elucidate a novel microbial-driven, EGC-mediated pathway for alleviating cathartic colon, highlighting CCFM1321 as a promising probiotic candidate for functional constipation.

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Food Science and Human Wellness

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Cite this article:
Lu H, Cheng T, Cao L, et al. Mechanism of Lacticaseibacillus paracasei CCFM1321 in Regulating Intestinal Neural-Immune-Epithelial Barrier Interactions to Alleviate Cathartic Colon through Activation of the Propionic Acid-5-HT-ACh-GDNF-RET Signaling Pathway. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9251096

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Received: 24 January 2025
Revised: 06 March 2025
Accepted: 03 April 2025
Available online: 24 June 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).