Fermented pea yoghurt mitigates DSS induced ulcerative colitis through gut microbiota modulation and enhanced SCFA production in a mouse model

作者：Mengdi Zhao, Yuanyuan Zhang, Yi Wu, Yi Li, Shuang Liang, Huaxi Yi, Guangyu Li · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106046 · 被引用次数：7 · 研究领域：Gut microbiota and health、Probiotics and Fermented Foods、Gastrointestinal motility and disorders

Pea protein is characterised by being gluten-free, affordable, nutritionally rich, and hypoallergenic, making it a novel and effective functional food compared to soy or animal proteins . This study investigated the effects of fermented pea yoghurt (FPY) consumption on intestinal immune response during ulcerative colitis (UC). The findings showed that FPY intervention reduced the severity of symptoms, the enlargement of immune organs, and damage to colonic tissue in dextran sulphate sodium (DSS)-induced colitis . Additionally, it reduced the production of inflammatory factors. FPY altered the gut microbiota in DSS-induced UC mice , with its consumption increasing the relative abundance of beneficial bacteria, particularly Akkermansiaceae. Furthermore, FPY promoted short chain fatty acid production . Overall, FPY can alleviate colitis by modulating gut microbiota and inflammatory responses. Therefore, FPY may serve as a promising therapeutic candidate for the treatment of UC.