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从韩国传统食物泡菜中分离的热灭活乳酸菌对小鼠气道高反应性的差异抑制作用。

Differential suppression of heat-killed lactobacilli isolated from kimchi, a Korean traditional food, on airway hyper-responsiveness in mice.

机构信息

Division of Life Sciences, School of Life Sciences and Biotechnology, Korea University, 5-ga, Anam-dong, Seongbuk-gu, Seoul, 136-713, Republic of Korea.

出版信息

J Clin Immunol. 2010 May;30(3):449-58. doi: 10.1007/s10875-010-9375-8. Epub 2010 Mar 5.

DOI:10.1007/s10875-010-9375-8
PMID:20204477
Abstract

RATIONALE

Probiotics have been shown to be effective in reducing allergic symptoms. However, there are few studies to evaluate the therapeutic effects of lactobacilli on allergen-induced airway inflammation.

OBJECTIVE

We investigated whether three heat-killed lactobacilli, Lactobacillus plantarum, Lactobacillus curvatus and Lactobacillus sakei subsp. sakei, isolated from kimchi, exerted inhibitory effects on airway hyper-responsiveness in a murine asthma model.

METHODS

Heat-killed lactic acid bacteria were orally administered into BALB/c mice, followed by challenge with aerosolized ovalbumin, after which allergic symptoms were evaluated.

RESULTS

Airway inflammation was suppressed in the L. plantarum- and L. curvatus-treated mice. Interleukin (IL)-4 and IL-5 levels were significantly lower in the L. plantarum- and L. curvatus-treated mice than in those treated with L. sakei subsp. sakei. Importantly, heat-killed L. plantarum administration induced Foxp3 expression in intestinal lamina propria cells, and heat-killed L. curvatus induced IL-10 as a way of inducing tolerance.

CONCLUSION

Specific strains of lactobacilli isolated from kimchi can effectively suppress airway hyper-responsiveness.

摘要

原理

益生菌已被证明能有效减轻过敏症状。然而,目前少有研究评估嗜酸乳杆菌属对变应原诱导的气道炎症的治疗效果。

目的

我们研究了从泡菜中分离出的三种热灭活乳酸菌,即植物乳杆菌、弯曲乳杆菌和清酒乳杆菌亚种清酒,是否对哮喘小鼠模型中的气道高反应性具有抑制作用。

方法

将热灭活乳酸菌经口给予 BALB/c 小鼠,然后用雾化卵白蛋白进行攻击,之后评估过敏症状。

结果

植物乳杆菌和弯曲乳杆菌处理的小鼠气道炎症受到抑制。植物乳杆菌和弯曲乳杆菌处理的小鼠的白细胞介素(IL)-4 和 IL-5 水平明显低于清酒乳杆菌亚种清酒处理的小鼠。重要的是,热灭活植物乳杆菌给药诱导了肠道固有层细胞中的 Foxp3 表达,而热灭活弯曲乳杆菌诱导了 IL-10 的产生,以此来诱导耐受。

结论

从泡菜中分离出的特定乳杆菌菌株可有效抑制气道高反应性。

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