Evaluation of the Anti-Inflammatory Effect of Milk Fermented by IL-10-Producing Lactococcus lactis Using a Murine Model of Crohn's Disease

DEL CARMEN, S.; DE MORENO DE LEBLANC, A.; PERDIGON, G.; BASTOS PEREIRA, V.; MIYOSHI, A.; AZEVEDO, V.; LEBLANC, J. G.

JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

KARGER

Lugar: Basel (Switzerland); Año: 2012 vol. 21 p. 138 - 146

1464-1801

Background/Aims: Interleukin-10 (IL-10) is the most important anti-inflammatory cytokine involved in inflammatory bowel diseases. However, oral treatment with IL-10 is difficult because of  its low half-life in the gastrointestinal tract, and systemic treatments have been associated with undesirable side effects. The aim of this paper was to evaluate the antiinflammatory effect of the administration of milk fermented by Lactococcus lactis strains that produce IL-10 using a murine model of Crohn's disease. Methods: Milk fermented by IL-10-producing strains of L. lactis strains were given to mice treated with trinitrobenzenesulfonic acid to induce colitis and different physiological and immune parameters were evaluated. Results: Mice that received milk fermented by L. lactis strains producing IL-10 in the cytoplasm or secreted to the product showed lower damage scores in their large intestines, decreased IFN-y levels in their intestinal fluids and lower translocation to liver, compared to mice receiving milk fermented by the wild-type strain or those not receiving any treatment. Conclusions: The administration of milk fermented with IL-10-producing L. lactis was effective in preventing chemically induced colitis in mice and could lead to the development of novel therapeutical foods.