Department of Internal Medicine, National Defense Medical College, 3-2 Namiki, Tokorozawa, Saitama, 359-8513, Japan.
Department of Gastroenterology, Saitama Medical University, 38 Morohongo, Moroyama-machi, Iruma-gun, Saitama, 350-0495, Japan.
J Gastroenterol. 2021 Sep;56(9):829-842. doi: 10.1007/s00535-021-01804-0. Epub 2021 Jul 2.
Yeasts are a type of fungi thought to have probiotic functions. In this study, we isolated a novel probiotic yeast (Zygosaccharomyces sapae strain I-6) from Miso (a traditional Japanese fermented food). We examined its effects on phenotypic changes in intestinal dendritic cells (DCs), and evaluated its anti-inflammatory effects in dextran sulfate sodium (DSS)-induced colitis.
A single colony was selected from homogenized Miso, based on its ability to produce interleukin (IL)-10 in CD11c bone marrow DCs (BMDCs) in vitro. The anti-inflammatory effects of strain I-6 on CD11c BMDCs and CD11c CD103 DCs were analyzed in mouse mesenteric lymph nodes in vitro and in a DSS mouse model.
The IL-10 concentrations in the co-culture BMDC supernatants treated with I-6 were dramatically higher than in those treated with Saccharomyces cerevisiae (Sc). IL-10 production is mediated by both TLR2 and Dectin-1. β-Glucan extracted from I-6 also induced higher levels of IL-10 production in BMDCs than β-glucan from Sc. The number of mesenteric lymph node CD11c CD103 DCs was significantly increased by I-6 administration, compared with Sc administration. Strain I-6 showed strong anti-inflammatory effects on DSS-induced colitis compared to Sc. Moreover, the adoptive transfer of I-6-treated BMDCs showed anti-inflammatory effects on DSS-induced colitis in mice without oral administration of I-6 cells.
Strain I-6 induced phenotypic changes in intestinal CD11c DCs characterized by high IL-10 production and exerted strong anti-inflammatory effects on DSS-induced colitis. Traditional Japanese fermented foods may be a valuable source of probiotic yeasts for effective IBD therapy and treatment.
酵母是一种被认为具有益生菌功能的真菌。在这项研究中，我们从味噌（一种传统的日本发酵食品）中分离出一种新型益生菌酵母（萨奇酵母 I-6 株）。我们研究了它对肠道树突状细胞（DC）表型变化的影响，并评估了其在葡聚糖硫酸钠（DSS）诱导的结肠炎中的抗炎作用。
从均匀的味噌中选择一个单菌落，根据其在体外培养的 CD11c 骨髓树突状细胞（BMDC）中产生白细胞介素（IL）-10 的能力。在体外和 DSS 小鼠模型中，分析 I-6 株对 CD11c BMDC 和 CD11c CD103 DC 的抗炎作用。
与酿酒酵母（Sc）相比，I-6 共培养 BMDC 上清液中的 IL-10 浓度明显更高。IL-10 的产生是由 TLR2 和 Dectin-1 介导的。从 I-6 中提取的β-葡聚糖也比 Sc 中的β-葡聚糖诱导 BMDC 产生更高水平的 IL-10。与 Sc 给药相比，I-6 给药可显著增加肠系膜淋巴结 CD11c CD103 DC 的数量。与 Sc 相比，I-6 对 DSS 诱导的结肠炎表现出较强的抗炎作用。此外，在没有口服 I-6 细胞的情况下，I-6 处理的 BMDC 的过继转移在小鼠中显示出对 DSS 诱导的结肠炎的抗炎作用。
I-6 株诱导肠道 CD11c DC 表型发生变化，表现为高水平的 IL-10 产生，并对 DSS 诱导的结肠炎发挥强大的抗炎作用。传统的日本发酵食品可能是益生菌酵母的一个有价值的来源，可用于有效的 IBD 治疗和治疗。
