title: Immunomodulatory effects of polysaccharides produced by Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1.
abstract: The extracellular polysaccharides (EPS) produced by lactic acid bacteria (LAB) are associated with the rheology, texture, and mouthfeel of fermented milk products, including yogurt. This study investigated the immunomodulatory effects of EPS purified from the culture supernatant of Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) OLL1073R-1. The crude EPS were prepared from the culture supernatant of L. bulgaricus OLL1073R-1 by standard chromatographic methods, and were fractionated into neutral EPS and acidic EPS (APS). Acidic EPS were further fractionated into high molecular weight APS (H-APS) and low molecular weight APS (L-APS). High molecular weight APS were shown to be phosphopolysaccharides containing D-glucose, D-galactose, and phosphorus. Stimulation of mouse splenocytes by H-APS significantly increased interferon-gamma production, and, moreover, orally administered H-APS augmented natural killer cell activity. Oral administration of yogurt fermented with L. bulgaricus OLL1073R-1 and Streptococcus thermophilus OLS3059 to mice showed a similar level of immunomodulation as H-APS. However, these effects were not detected following administration of yogurt fermented with the starter combination of L. bulgaricus OLL1256 and S. thermophilus OLS3295. We conclude from these findings that yogurt fermented with L. bulgaricus OLL1073R-1, containing immunostimulative EPS, would have an immunomodulatory effect on the human body.
authors.affiliation: Food Science Institute, Meiji Dairies Corp., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. seiya_makino@meiji-milk.com
authors.forename: S
authors.initials: S
authors.lastname: Makino
authors.forename: S
authors.initials: S
authors.lastname: Ikegami
authors.forename: H
authors.initials: H
authors.lastname: Kano
authors.forename: T
authors.initials: T
authors.lastname: Sashihara
authors.forename: H
authors.initials: H
authors.lastname: Sugano
authors.forename: H
authors.initials: H
authors.lastname: Horiuchi
authors.forename: T
authors.initials: T
authors.lastname: Saito
authors.forename: M
authors.initials: M
authors.lastname: Oda
mesh_terms: D000818:Animals; D017077:Culture Media, Conditioned; D005285:Fermentation; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D007155:Immunologic Factors / Q000494:pharmacology*; D007371:Interferon-gamma / Q000096:biosynthesis; D015847:Interleukin-4 / Q000096:biosynthesis; D007694:Killer Cells, Natural / Q000187:drug effects / Q000276:immunology; D048668:Lactobacillus delbrueckii / Q000378:metabolism*; D008297:Male; D051379:Mice; D008807:Mice, Inbred BALB C; D008809:Mice, Inbred C3H; D008970:Molecular Weight; D010758:Phosphorus / Q000032:analysis; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis* / Q000737:chemistry / Q000494:pharmacology*; D013154:Spleen / Q000276:immunology; D048249:Streptococcus thermophilus / Q000378:metabolism; D015014:Yogurt / Q000382:microbiology
chemical_list: D017077:Culture Media, Conditioned; D007155:Immunologic Factors; D011135:Polysaccharides, Bacterial; D015847:Interleukin-4; D010758:Phosphorus; D007371:Interferon-gamma; D005947:Glucose; D005690:Galactose