In vitro selection of yoghurt lactic acid bacteria with immunomodulatory properties

DEL CARMEN, S.; DE MORENO DE LEBLANC, A.; LEBLANC, J. G

Tafi del Valle, Tucumán

Jornada; XXVIII Jornadas Científicas de la Asociación de Biología de Tucumán; 2011

Asociación de Biología de Tucumán

Lactic acid bacteria (LAB) exert several health benefits due to their immunomodulatory activities.Previous studies have shown that yoghurt (prepared with a pool of Lactobacillus (L.) bulgaricus and Streptococcus (S.) thermophilus strains from CERELA Culture Collection) prevented gut inflammation. The aim of this study was to compare in vitro immunomodulatory activities of individual yoghurt LAB strains. L. bulgaricus (CRL861, 863, 864, 866, 869, 871, 872 and 887) and S. thermophilus (CRL806 and 807) were evaluated in vitro using mononuclear cells isolated from mice Peyer’s Patches (PPMC). PPMC were co-cultured with each strain grown in milk (or with milk or yoghurt as negative and positive controls, respectively) and supernatant cytokine levels were determined by ELISA. TNF-alpha increased in co-cultures with L. bulgaricus CRL866 and S. thermophilus CRL806, being higher than in co-cultures with milk or yoghurt. Cells stimulated with L. bulgaricus CRL869, 871 and 872 increased IFNγ levels, but not to the levels induced by yoghurt. L. bulgaricus CRL864 and 866 increased IL10, and only 864 exceeded yoghurt levels. Co-cultures with S. thermophilus CRL807, L. bulgaricus CRL866 and CRL864 yielded the highest IL10/IFNγ ratios. Each LAB strain elicited different cytokine profiles in PPMC. L. bulgaricus CRL864 and S. thermophilus CRL807 showed the highest anti-inflammatory potential.