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Publishing Language: Chinese | Open Access

Alleviating Effects of Bifidobacterium bifidum CCFM1167 and Its Combinations with Other Probiotics on Loperamide-Induced Constipation

Fuchun XU1,2 , Yi WANG1,2, Qiurong TU1,2, Juan ZHANG1,2, Linlin WANG3, Hongchao WANG3, Xihua YU1,2 ( )
Sinopharm Xingsha Pharmaceuticals (Xiamen) Co. Ltd., Xiamen 361026, China
Xiamen Key Laboratory of Maternal and Infant Health and Nutrition Products, Xiamen 361026, China
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Abstract

In this study, in order to evaluate the alleviating effect of Bifidobacterium bifidum on constipation, a mouse model of constipation was established by gavaging mice with loperamide. After four weeks of intervention with B. bifidum CCFM1167 alone or in combination with B. longum subsp. longum CCFM1113 or Lacticaseibacillus rhamnosus CCFM1060, constipation-related indicators, intestinal barrier function, inflammatory cytokines, and gut microbiota were evaluated. The results demonstrated that both single and combined strains alleviated constipation, but the underlying mechanisms were different. CCFM1167 alleviated constipation primarily by promoting intestinal mucus secretion. In contrast, both probiotic combinations relieved constipation by repairing the intestinal mechanical and immune barriers. This study elucidates the potential mechanisms of action of combined probiotics in alleviating constipation, providing a basis for the formulation of probiotic combinations for constipation relief.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2025)07-0172-11

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Food Science
Pages 172-182

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Cite this article:
XU F, WANG Y, TU Q, et al. Alleviating Effects of Bifidobacterium bifidum CCFM1167 and Its Combinations with Other Probiotics on Loperamide-Induced Constipation. Food Science, 2025, 46(7): 172-182. https://doi.org/10.7506/spkx1002-6630-20240910-083

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Received: 10 September 2024
Published: 15 April 2025
© Beijing Academy of Food Sciences 2025.

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