Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production.
BACKGROUND
Many types of fermented food are consumed in Japan. Although some are produced by plant-origin lactic-acid bacteria (LAB) fermentation, the physiological functions of such bacteria remain unclear. We therefore isolated LAB of plant origin from Kyoto pickles and determined the immunological activity of heat-killed preparations of plant-origin LAB.


METHODS
The Lactobacillus pentosus strain S-PT84 was selected from among 16 LAB of plant origin as the strongest interleukin (IL)-12-inducing strain. IL-12- and IL-10-inducing activities were determined with macrophages from BALB/c mice. The in vivo immunomodulating effect of S-PT84was determined with BALB/c mice fed S-PT84. The antiallergic activity of S-PT84 was examined in ovalbumin (OVA)/alum-administered BALB/c mice.


RESULTS
The L. pentosus strain S-PT84 induced production of both IL-12 and IL-10 in vitro. S-PT84 enhanced splenic natural-killer activity and modulated the T helper (Th) type 1/type 2 balance toward a Th1-dominant state. In the OVA-induced allergy model, orally administered S-PT84 lowered serum IgE levels and suppressed active cutaneous anaphylaxis reaction and splenic IL-4 production. IL-10 production from splenocytes of OVA-immunized mice was upregulated by feeding S-PT84.


CONCLUSIONS
Despite heat-killing, S-PT84 exhibited antiallergic effects by modulating the Th1/Th2 balance and inducing regulatory T cells. The L. pentosus strain S-PT84, which is of plant origin and isolated from a traditional Japanese food, is expected to be useful for treatment of many immune diseases including allergies, tumors, infectious diseases and auto-immune diseases.
Nonaka
Yuji
Y
Institute for Health Care Science, Suntory Ltd., Osaka, Japan. yuji_nonaka@suntory.co.jp
Izumo
Takayuki
T
Izumi
Fumi
F
Maekawa
Toshihiro
T
Shibata
Hiroshi
H
Nakano
Aoi
A
Kishi
Atsuko
A
Akatani
Kaoru
K
Kiso
Yoshinobu
Y
D000485:Allergens; D000707:Anaphylaxis / Q000276:immunology; D000818:Animals; D018926:Anti-Allergic Agents / Q000276:immunology; D002478:Cells, Cultured; D003876:Dermatitis, Atopic / Q000276:immunology; D004195:Disease Models, Animal; D005512:Food Hypersensitivity / Q000097:blood / Q000628:therapy*; D005516:Food Microbiology; D006358:Hot Temperature; D007073:Immunoglobulin E / Q000097:blood / Q000378:metabolism; D007166:Immunosuppressive Agents / Q000008:administration & dosage / Q000378:metabolism; D016753:Interleukin-10 / Q000378:metabolism*; D018664:Interleukin-12 / Q000378:metabolism; D007694:Killer Cells, Natural / Q000276:immunology; D007778:Lactobacillus / Q000276:immunology* / Q000302:isolation & purification / Q000378:metabolism*; D008297:Male; D051379:Mice; D008807:Mice, Inbred BALB C; D010047:Ovalbumin; D019936:Probiotics / Q000008:administration & dosage* / Q000378:metabolism*; D013154:Spleen / Q000276:immunology; D050378:T-Lymphocytes, Regulatory / Q000166:cytology; D018417:Th1 Cells / Q000276:immunology; D018418:Th2 Cells / Q000276:immunology; D015854:Up-Regulation
D000485:Allergens; D018926:Anti-Allergic Agents; D007166:Immunosuppressive Agents; D016753:Interleukin-10; D018664:Interleukin-12; D007073:Immunoglobulin E; D010047:Ovalbumin