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Journal of Clinical Immunology
Erschienen in: Journal of Clinical Immunology 3/2010

01.05.2010

Differential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice

verfasst von: Hye-Jin Hong, Eugene Kim, Daeho Cho, Tae Sung Kim

Erschienen in: Journal of Clinical Immunology | Ausgabe 3/2010

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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.
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Metadaten
Titel
Differential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice
verfasst von
Hye-Jin Hong
Eugene Kim
Daeho Cho
Tae Sung Kim
Publikationsdatum
01.05.2010
Verlag
Springer US
Erschienen in
Journal of Clinical Immunology / Ausgabe 3/2010
Print ISSN: 0271-9142
Elektronische ISSN: 1573-2592
DOI
https://doi.org/10.1007/s10875-010-9375-8

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