Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models

Milk fermented with Lactobacillus rhamnosus R0011 induces a regulatory cytokine profile in LPS-challenged U937 and THP-1 macrophages

“…U937 and THP-1 monocytes were differentiated into macrophages in order to examine the effects of LrF on these key cell mediators in the innate immune response. Previous work has indicated differential effects of milk ferments on cytokine production and adhesion molecule expression by U937 cells at the monocyte and macrophage stages ( Masotti et al., 2011 ). Interestingly, there was an increase in IL-6 production by LPS-stimulated U937 macrophages cultured with the LrF which was not observed when LPS-stimulated cells were cultured with the filtered LrF or milk controls.…”

“…Stimulation of THP-1 and U937 cells with LPS elicits cytokine expression profiles similar to those observed in monocytes and macrophages in vivo ( Sharif et al., 2007 ). THP-1 and U937 monocytes can be differentiated into macrophages with the addition of phorbol-12-myristate-13-acetate (PMA; Chanput et al., 2014 ) and all-trans retinoic acid (ATRA; Masotti et al., 2011 ) respectively, providing a useful in vitro approach to examine the effects of milk fermentation on macrophage phenotypes.…”

Pterocarpan-Enriched Soy Leaf Extract Ameliorates Insulin Sensitivity and Pancreatic β-Cell Proliferation in Type 2 Diabetic Mice

“…Soybean ( Glycine max , also known as soy or soya bean) is cultivated globally, and its beneficial health effects include anti-cancer action [9,10], reduction in serum cholesterol [11,12], prevention of coronary heart disease [13,14], and immunomodulation [15,16]. While the bean of the soybean plant has been studied extensively, there is limited data on soy leaves.…”

Impact of the incorporation of probiotic strains and fruit by-products in fermented synbiotic soy product and on the composition and metabolic activity of the gut microbiota <i>in vitro</i>

“…Lactobacilli and bifidobacteria, alone or in combination with prebiotic ingredients, were successfully employed in several studies for the development of fermented water-soluble soy extract as soy "yoghurt" and fermented soy "milk" (FARNWORTH et al, 2007;KAUR;KUMAR, 2009;MASOTTI et al, 2011;PANDEY & MISHRA, 2015), soy "yoghurts" and fermented soy "milk" with soybean by-product (okara) (BEDANI; ROSSI; SAAD, 2013;BEDANI et al, 2014;, fermented beverage based on vegetable soybean (BATTISTINI et al, 2018), soy-based "cheese", soy frozen dessert, and soy ice-cream (HEENAN et al, 2004;MATIAS et al, 2014;LIU et al, 2006). CHAMPAGNE et al (2009) evaluated the fermentation of water-soluble soybean extract with the combination of several probiotic strains with Streptococcus thermophilus as the starter culture.…”

“…Regardless of the controversial results previously described about probiotic survival in the soy-based food matrix, several have shown many health effects attributed to the consumption of these products like the reduction of cardiovascular disease risk DONG et al, 2016;PADHI et al, 2016;SIMENTAL-MENDÍA et al, 2018;ROSSI et al, 1999;, immunomodulatory activity (MASOTTI et al, 2011;LIN et al, 2016), decrease in the immune-reactivity to soy proteins by L. helveticus fermentation (MEINLSCHMIDT et al, 2016), decreased formation of putrefactive compound by the gut microbiota (NAKATA et al, 2017), reduction on the risk of breast and colorectal cancer (BEDANI et al, 2010;KINOUCHI et al, 2012;SIVIERI et al, 2008), and also, contribution for the decrease in the risk for the development of postmenopausal osteoporosis (BEDANI et al, 2006;SHIGUEMOTO et al, 2007).…”