In vitro anti-inflammatory activity among probiotic Lactobacillus species isolated from fermented foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/13854/
https://doi.org/10.1016/j.jff.2018.05.036 |
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| Title |
In vitro anti-inflammatory activity among probiotic Lactobacillus species
isolated from fermented foods.
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| Creator |
Manjulata Devi, S.
Kurrey, N. K. Prakash, M. Halami |
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| Subject |
02 Bacteriology
02 Fermented foods |
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| Description |
Probiotic bacteria have the ability to alter immune response conferring treatment to inflammatory diseases. In
the current study, probiotic Lactobacillus strains were subjected to adhesion to epithelial Caco-2 cells.
Subsequently, gene expression of pro-and anti-inflammatory genes were studied under three stimulation conditions
(which includes LPS-challenge, stress induction and pathogens invasion). Herein, immunomodulatory
activity of native Lactobacillus strains (n=3) were compared to L. rhamnosus GG. The studied strains had downregulated
the gene expression of pro-inflammatory cytokines (CKs) (like TNF-α, IL-1α, IL-1β, IL-6 and IL-8) and
up-regulated the anti-inflammatory CKs like TGFβ1, IL-4, and IL-10. Gene expression of TLR2 has also been
noted. Strain-specific interactions were noticed during the different probiotic treatment. Further, phylogenetic
dendrogram of mucin adhesion domain suggested the interaction of Lactobacillus and Listeria species, explaining
competitive colonization and exclusion mechanism in an ecological niche. Overall, isolate L. paraplantarum
MTCC 9483 has effectively modulated induced conditions by its anti-inflammatory activity.
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| Publisher |
Elsevier
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13854/1/Journal%20of%20Functional%20Foods%20Volume%2047%20issue%202018.pdf
Manjulata Devi, S. and Kurrey, N. K. and Prakash, M. Halami (2018) In vitro anti-inflammatory activity among probiotic Lactobacillus species isolated from fermented foods. Journal of Functional Foods, 47. pp. 19-27. ISSN 1756-4646 |
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