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Probiotics Inhibit Lipopolysaccharide-Induced Interleukin-8 Secretion from Intestinal Epithelial Cells
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 Title & Authors
Probiotics Inhibit Lipopolysaccharide-Induced Interleukin-8 Secretion from Intestinal Epithelial Cells
Oh, Hyun-Wook; Jeun, Gi-Hoon; Lee, Jin; Chun, Tae-Hoon; Kim, Sae-Hun;
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 Abstract
It has been suggested that probiotics could be useful for the prevention of symptomatic relapse in patients with inflammatory bowel disease (IBD). Interleukin (IL)-8 has been well recognized as one of the pro-inflammatory cytokines that could trigger inflammation and epithelial barrier dysfunction. In this study, the anti-inflammatory effects of probiotics were investigated using a human epithelial cell line (HT-29). Probiotics from infant feces and kimchi were tested for their cytotoxicity and effects on adhesion to epithelial cells. The present results show that seven strains could form 70 % adhesion on HT-29. The probiotics used in this study did not affect HT-29 cell viability. To screen anti-inflammatory lactic acid bacteria, HT-29 cells were pretreated with live and heat-killed probiotics, and lipopolysaccharide (LPS) () was then added to stimulate the cells. The cell culture supernatant was then used to measure IL-8 secretion by ELISA, and the cell pellet was used to determine IL-8 and toll-like receptor (TLR-4) mRNA expression levels by RT-PCR. Some probiotics (KJP421, KDK411, SRK414, E4191, KY21, and KY210) exhibited anti-inflammatory effects through the repression of IL-8 secretion from HT-29 cells. In particular, Lactobacillus salivarius E4191, originating from Egyptian infant feces, not only decreased IL-8 mRNA expression, but also decreased TLR-4 expression. These results indicate that Lactobacillus salivarius E4191 may have a protective effect in intestinal epithelial cells.
 Keywords
anti-inflammatory;probiotics;interleukin-8;inflammatory bowel disease;
 Language
English
 Cited by
1.
Paraprobiotics: evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods, Trends in Food Science & Technology, 2016  crossref(new windwow)
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