Lactobacillus plantarum IS-10506 supplementation increases faecal sIgA and immune response in children younger than two years

Kusumo, Pratiwi Dyah; Bela, Budiman; Wibowo, Heri; Munasir, Zakiudin; Surono, Ingrid S.

doi:10.3920/bm2017.0178

Cited by 31 publications

(36 citation statements)

References 14 publications

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“…Lpb. plantarum IS-10506, from danhi, was successfully administered as a dietary early intervention to stimulate humoral and intestinal immune response in healthy preschool children [192,193], as well as to treat children affected by atopic dermatitis, a chronic recurrent inflammatory skin disease characterized by an immunity dysregulation [194]. The capacity to ameliorate quality of life in patients affected by atopic dermatitis via inflammation reduction and the immunomodulatory effects (i.e., IgE attenuation, reduction in eosinophil count) of Lpb.…”

Section: Clinical Studiesmentioning

confidence: 99%

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

et al. 2021

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.

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Section: Clinical Studiesmentioning

confidence: 99%

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

et al. 2021

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“…In another study using L. plantarum IS-10506 from dadih as well, it was reported that the increasing production of sIgA in children younger than two years was observed, due to the stimulation of TGF-β1 by L. plantarum IS-10506 supplementation. This result was associated with a significant correlation between TGF-β1/TNF-α and fecal sIgA [69].…”

Section: Immunomodulatory Propertiesmentioning

confidence: 76%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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“…In addition, dadih also contains secondary metabolite such as lactic acid, acetic acid, and antibiotic compounds such as acidophylline, acidolin, nicin, and bulgarican which can prevent the growth of pathogenic microbes and destructive microbes. 11 Surono et al 17 showed probiotic Lactobacillus plantarum IS-10506, supplementation isolated from dadih can stimulate TGF-β1, which in turn increases the production of IgA. The purpose of this study was to investigate the effects of dadih on the intestinal immune response based on pro-inflammatory and antiinflammatory cytokine production.…”

Section: Introductionmentioning

confidence: 95%

The effect of dadih in BALB/c mice on pro-inflammatory and anti-inflammatory cytokine productions

Kodariah¹,

Armal²,

Wibowo³

et al. 2019

JMedScie

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The normal microflora formed as commensal bacteria have roles in maintaining homeostasis in the intestine tract. The reduction in the amount and on the diversity of the commensal bacteria lead to gastrointestinal dysbiosis which increase number of pathogens, induce inflammatory and can drive to colorectal cancer. Probiotics can be used to prevent, regulate, and modulate immune response by triggering the development of pathogenspecific memory. Currently, many foreign probiotic products are available in the market that cause the domestic products are less well known. Dadih is an original probiotic's products originally from West Sumatra, Indonesia. It is made from fermented buffalo milk containing lactic acid bacteria (LAB). The objective of the study was to investigate the effect of dadih pro-inflammatory and anti-inflammatory cytokine production. The study was conducted using male BALB/c mice aged 6-8 weeks with body weight (BW) 20-30 g. Mice were given dadih at doses of 112 mg/20g BW for eight weeks. The results indicated that LAB bacteria in dadih are coccus, Gram-positive bacteria with 3x10 7 colony-forming units (CFU) and dominated by Lactococcus lactis subsp. lactis. In addition, the increase of both the anti-inflammatory cytokines (IL-10) and pro-inflammatory cytokines (TNF-α and IL-1β) was observed. In conclusion, the dadih can be used to maintain the immune system of mice. ABSTRAKMikroflora normal bakteri komensal berperan untuk menjaga homeostasis dalam usus. Berkurangnya jumlah dan keragaman bakteri komensal dapat menyebabkan disbiosis saluran cerna diikuti dengan meningkatnya jumlah patogen sehingga menginduksi inflamasi yang dapat berkembang menjadi kanker usus. Probiotik berperan dalam pertahanan, regulasi dan memodulasi respon imun dengan memicu perkembangan memori spesifik terhadap patogen. Saat ini produk probiotik luar negeri banyak beredar sehingga, produk dalam negeri menjadi kurang dikenal. Dadih merupakan probiotik local dari Sumatera Barat berupa susu kerbau fermentasi yang mengandung bakteri asam laktat (BAL). Tujuan penelitian ini adalah untuk mengetahui karakterisasi bakteri dalam dadih dan efeknya terhadap kadar sitokin dalam serum mencit. Penelitian menggunakan mencit BALB/c jantan berumur 6-8 minggu dengan berat 20-30 g. Mencit diberi dadih sebanyak 112 mg/20 g BB selama 8 minggu. Hasil uji bakteri menunjukkan BAL yang terkandung dalam dadih merupakan bakteri gram positif berbentuk bulat memiliki jumlah koloni 3x10 7 yang didominasi oleh Lactococcus lactis subsp. lactis. Selain itu, ada peningkatan sitokin anti-inflamasi (IL-10) dan sitokin proinflamasi (TNF-α dan IL-1β). Dapat disimpulkan, dadih dapat mempertahankan sistem imun mencit.

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Lactobacillus plantarum IS-10506 supplementation increases faecal sIgA and immune response in children younger than two years

Cited by 31 publications

References 14 publications

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

The effect of dadih in BALB/c mice on pro-inflammatory and anti-inflammatory cytokine productions

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