PDF(Pubmed)
Abstract：
Fermented foods have long been known to have immunomodulatory capabilities, and fermentates derived from the lactic acid bacteria of dairy products can modulate the immune system. We have used skimmed milk powder to generate novel fermentates using Lb. helveticus strains SC234 and SC232 and we demonstrate here that these fermentates can enhance key immune mechanisms that are critical to the immune response to viruses. We show that our novel fermentates, SC234 and SC232, can positively impact on cytokine and chemokine secretion, nitric oxide (NO) production, cell surface marker expression, and phagocytosis in macrophage models. We demonstrate that the fermentates SC234 and SC232 increase the secretion of cytokines IL-1β, IL-6, TNF-α, IL-27, and IL-10; promote an M1 pro-inflammatory phenotype for viral immunity via NO induction; decrease chemokine expression of Monocyte Chemoattractant Protein (MCP); increase cell surface marker expression; and enhance phagocytosis in comparison to their starting material. These data suggest that these novel fermentates have potential as novel functional food ingredients for the treatment, management, and control of viral infection.
摘要：
早就知道发酵食品具有免疫调节能力，来自乳制品的乳酸菌和发酵物可以调节免疫系统。我们已经使用脱脂奶粉使用Lb产生新型发酵物。Helveticus菌株SC234和SC232，我们在这里证明这些发酵物可以增强对病毒免疫应答至关重要的关键免疫机制。我们展示了我们的小说发酵物，SC234和SC232可以对细胞因子和趋化因子的分泌产生积极影响，一氧化氮（NO）的产生，细胞表面标记表达，和巨噬细胞模型中的吞噬作用。我们证明发酵物SC234和SC232增加细胞因子IL-1β的分泌，IL-6,TNF-α,IL-27和IL-10;通过NO诱导促进病毒免疫的M1促炎表型;减少单核细胞趋化蛋白(MCP)的趋化因子表达;增加细胞表面标志物表达;与它们的起始材料相比,增强吞噬作用。这些数据表明，这些新型发酵物具有作为治疗的新型功能性食品成分的潜力。管理,和控制病毒感染。
