Lactobacilli Reduce Chemokine IL-8 Production in Response to TNF-αandSalmonellaChallenge of Caco-2 Cells

BioMed Research International - Tập 2013 - Trang 1-9 - 2013
Dayong Ren1,2, Chang Li2, Yan-qing Qin1,2, Ronglan Yin3, Shouwen Du2, Fei Ye2, Hongfeng Liu2, Maopeng Wang2, Yang Sun2, Xiao Li2, Mingyao Tian2, Ningyi Jin2
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
2Key Laboratory of Jilin Province for Zoonosis Prevention and Control, Institute of Military Veterinary, Academy of Military Medical Sciences, Changchun, 130122, China
3Academy of Animal Science and Veterinary Medicine of Jilin Province, Changchun 130062, China

Tóm tắt

The probiotic properties of two selected lactobacilli strains were assessed.L. salivariusandL. plantarumdisplayed higher hydrophobicity (48% and 54%, resp.) and coaggregation ability with four pathogens (from 7.9% to 57.5%).L. salivariusandL. plantarumhad good inhibitory effects onS. aureus(38.2% and 49.5%, resp.) attachment to Caco-2 cells. Live lactobacilli strains and their conditioned media effectively inhibited IL-8 production (<14.6 pg/mL) in TNF-α-induced Caco-2 cells. Antibiotic-treated and the sonicated lactobacilli also maintained inhibitory effects (IL-8 production from 5.0 to 36.3 pg/mL); however, the heat-treated lactobacilli lost their inhibitory effects (IL-8 production from 130.2 to 161.0 pg/mL). These results suggest that both the structural components and the soluble cellular content of lactobacilli have anti-inflammatory effects. We also found that pretreatment of Caco-2 cells with lactobacilli inhibitedS. typhimurium-induced IL-8 production (<27.3 pg/mL). However, lactobacilli did not inhibit IL-8 production in Caco-2 cells pretreated withS. typhimurium. These results suggest that the tested lactobacilli strains are appropriate for preventing inflammatory diseases caused by enteric pathogens but not for therapy. In short,L. salivariusandL. plantarumare potential candidates for the development of microbial ecological agents and functional foods.

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BioMed Research International

Tập 2013

1-9

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