A Lactobacillus plantarum strain isolated from kefir protects against intestinal infection with Yersinia enterocolitica O9 and modulates immunity in mice

Montijo-Prieto, Soumi De; Moreno, Eva María Olmedo; Bergillos-Meca, Triana; Lasserrot, Agustín; Ruiz-López, María Dolores; Ruiz‐Bravo, Alfonso; Jiménez-Valera, Marı́a

doi:10.1016/j.resmic.2015.07.010

Cited by 43 publications

(27 citation statements)

References 47 publications

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“…Lacto bacillus plantarum C4 isolated from kefir has also been shown to prevent infection with Yersinia enterocolitice O9 in the intestine in mice. Additionally, a concentrated supernatant from the cultured medium of Lacto bacillus plantarum C4 has antibacterial and anti-tumor activities [ 34 ]. Since the six lactic acid bacteria mixture from homemade kefir includes Lacto bacillus plantarum and Lacto bacillus casei , it is thought that these lactic acid bacteria contribute to the induction of NK cell activity.…”

Section: Resultsmentioning

confidence: 99%

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Yamane

Sakamoto

Nakagaki³

et al. 2018

Foods

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The Japanese fermented beverage, homemade kefir, contains six lactic acid bacteria: Lactococcus. lactis subsp. Lactis, Lactococcus. lactis subsp. Cremoris, Lactococcus. Lactis subsp. Lactis biovar diacetylactis, Lactobacillus plantarum, Leuconostoc meseuteroides subsp. Cremoris and Lactobacillus casei. In this study, we found that a mixture of the six lactic acid bacteria from kefir increased the cytotoxicity of human natural killer KHYG-1 cells to human chronic myelogenous leukemia K562 cells and colorectal tumor HCT116 cells. Furthermore, levels of mRNA expression and secretion of IFN-γ (interferon gamma) increased in KHYG-1 cells that had been treated with the six lactic acid bacteria mixture from kefir. The results suggest that the six lactic acid bacteria mixture from kefir has strong effects on natural immunity and tumor cell cytotoxicity.

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Section: Resultsmentioning

confidence: 99%

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Yamane

Sakamoto

Nakagaki³

et al. 2018

Foods

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“…Another function is counteracting the activity of pathogenic intestinal microbiota, introduced from contaminated food and environment. Therefore, probiotics may effectively inhibit the development of pathogenic bacteria, such as Clostridium perfringens [ 31 ], Campylobacter jejuni [ 32 ], Salmonella Enteritidis [ 33 ], Escherichia coli [ 34 ], various species of Shigella [ 35 ], Staphylococcus [ 36 ], and Yersinia [ 37 ], thus preventing food poisoning. A positive effect of probiotics on digestion processes, treatment of food allergies [ 38 , 39 ], candidoses [ 40 ], and dental caries [ 41 ] has been confirmed.…”

Section: Probioticsmentioning

confidence: 99%

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

2017

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The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented.

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“…4 However, in recent years goat milk proteins have become an important alternative source of ACEi bioactive peptides. 12 Previous in vitro studies have demonstrated that the probiotic strain L. plantarum C4 has a positive influence in a range of biological functions such as, mineral bioavailability, 13 modulation of the intestinal microbiota 14 and protective and immunomodulatory capacity in a murine model of yerseniosis. 15 Taking into consideration all previous findings, it was hipothesised here that the probiotic strain could also enhance the antioxidant, ACE-inhibitory and antimicrobial activities, in fermented goats' milks.…”

Section: Most Of Biologically Active Peptides Generated From Milk Promentioning

confidence: 99%

“…Given that in previous in vitro studies [13][14][15] the fermentation by the probiotic strain L. plantarum C4 had led to a range of biological functions the ACEi activity was tested here. Nevertheless, no significant differences were found between StFM and St+LPFM for any of the analysed fractions.…”

Section: Acei% Activitymentioning

confidence: 99%

Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components

et al. 2017

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Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food. In this study, goat milk fractions were tested for their total antioxidant capacity using different methods (ORAC, ABTS, DPPH and FRAP), as well as their angiotensin-I-converting-enzyme inhibitory and antimicrobial (against Escherichia coli and Micrococcus luteus) activities. Different whey fractions (whey, cation exchange membrane permeate P and retentate R) of two fermented skimmed goat milks (ultrafiltered goat milk fermented with the classical starter bacteria or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain) were assessed. Additionally, P fractions were divided into two sub-fractions after being passed through a 3 kDa cut-off membrane: (a) the permeate with peptides of MW <3 kDa (P < 3); and (b) the retentate with peptides and proteins of MW >3 kDa (P > 3). No differences in biological activities were observed between the two fermented milks. However, the biological peptides present in the P < 3 fraction showed the highest total antioxidant capacity (for the ORAC assay) and angiotensin-I-converting-enzyme inhibitory activity. Those present in the R fraction showed the highest total antioxidant capacity against ABTS˙ and DPPH˙ radicals. Some antimicrobial activity against E. coli was observed for the fermented milk containing the probiotic, which could be due to some peptides being released by the probiotic strain. In conclusion, small and non-basic bioactive peptides could be responsible for most of the angiotensin-I-converting-enzyme inhibitory and antioxidant activities. These findings reinforce the potential benefits of the consumption of fermented goat milk in the prevention of cardiovascular diseases associated with oxidative stress and hypertension.

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A Lactobacillus plantarum strain isolated from kefir protects against intestinal infection with Yersinia enterocolitica O9 and modulates immunity in mice

Cited by 43 publications

References 47 publications

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components

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