Finnegan Dearbhla, Connolly Claire, Mechoud Monica A, FitzGerald Jamie A, Beresford Tom, Mathur Harsh, Brennan Lorraine, Cotter Paul D, Loscher Christine E
School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland.
Food for Health Ireland, Science Centre South (S2.79), University College Dublin, Dublin 4, Ireland.
Foods. 2024 Jul 29;13(15):2392. doi: 10.3390/foods13152392.
Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from strains SC232, SC234, SC212, and SC210, and from strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn's disease (CD).
发酵食品及成分，包括乳制品中源自乳酸菌（LAB）的发酵产物，能够调节免疫系统。在此，我们描述了使用脱脂奶粉复溶物从菌株SC232、SC234、SC212和SC210以及菌株SC209和SC229中生成新型发酵产物，并通过体外试验证明，当用病毒配体洛索立宾或炎性刺激物脂多糖激活时，这些发酵产物可通过骨髓来源的树突状细胞（BMDC）差异性地调节细胞因子分泌。具体而言，我们证明，在病毒配体刺激的原代骨髓来源树突状细胞（BMDC）中，SC232和SC234可增加细胞因子白细胞介素-6（IL-6）、肿瘤坏死因子-α（TNF-α）、白细胞介素-12p40、白细胞介素-23、白细胞介素-27和白细胞介素-10，并降低白细胞介素-1β（IL-1β）。相比之下，在用炎性刺激物脂多糖激活这些细胞后，将这些细胞暴露于SC212和SC210会导致白细胞介素-10、白细胞介素-1β、白细胞介素-23增加，白细胞介素-12p40减少。有趣的是，SC209和SC229对BMDC的细胞因子分泌几乎没有影响。总体而言，我们的数据表明，这些新型发酵产物具有特定作用，可差异性地增强对病毒免疫反应至关重要的关键免疫机制，或可抑制与慢性炎症性疾病（如溃疡性结肠炎（UC）和克罗恩病（CD））相关的反应。
