Mucosal immunomodulation by the non-bacterial fraction of milk fermented by Lactobacillus helveticus R389
Open accessAbstract
The health promoting effects ascribed to probiotic bacteria and fermented dairy products arise not only from bacteria themselves but also from metabolites derived from milk fermentation. Exopolysaccharides produced during milk fermentation and peptides derived from major milk proteins, when released during fermentation, are potential modulators of various regulatory processes in the body. The aim of this work was to increase the knowledge of the previously observed immunomodulating capacity of milk fermented by Lactobacillus helveticus R389 by the study of the mucosal immunomodulation exerted by the non-bacterial fraction of the milk fermented at a constant pH6 (NBFpH6). The effects on IL-6 production by small intestine epithelial cells, the profile of IgA+ and cytokine+ cells (IL-2, IL-6, IL-10, TNF-alpha and IFN-gamma) induced in the gut lamina propria, and the levels of total and specific secretory IgA in the lumen of BALB/c mice that received NBFpH6 for 2, 5 or 7 days were examined. There was an increase in the number of IgA+, IL-10+, IL-2+ and IL-6+ cells after all feeding periods. Total S-IgA in the small intestine lumen increased in mice that received NBFpH6 for 2 days. However, no specific antibodies against NBFpH6 were detected. Feeding of NBFpH6 for 7 days significantly (P<0.05) enhanced IL-6 secretion by small intestine epithelial cells. NBFpH6 induced a non-specific mucosal response that was down-regulated for protective immunity, enhancing IL-6 production by epithelial cells and IgA production in the small intestine. These events improve the immunological defenses at the intestinal level, increasing host protection against pathologies. Because mucosal immune responses induced by certain dietary antigens play a large part in the prevention of gastrointestinal diseases, the oral administration of a mucosal adjuvant such as NBFpH6 may positively affect the milieu of the intestinal lumen. The opportunity exists then to manipulate the constituents of the lumen of the intestine through dietary means, thereby enhancing the health condition of the host.
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Lactobacillus helveticus is widely used in the manufacture of Swiss type and Italian aged cheeses, and fermented milk drinks.
“Lactobacillus helveticus is a homofermentative, thermophilic lactic acid bacterium widely used in the manufacture of Swiss type and, Italian aged cheeses, and fermented milk drinks (Gatti et al., 2004; Vinderola et al., 2007a).”
From Lactobacillus helveticus: the proteolytic system (2013) · cites this paper as Vinderola et al., 2007a
The Discussion (page not supplied) calls L. helveticus an industrially important thermophilic starter used mostly for cheese manufacture. Methods §§2.1–2.2 report a strain isolated from Swiss cheese and its use to ferment milk. The copy does not specify Italian aged cheeses or establish widespread use in fermented milk drinks. (LLM, conf=0.86)
Experimental — accuracy not yet measuredMilk fermented with L. helveticus can enhance specific and non-specific immunity.
“Milk fermented with L. helveticus can enhance specific and non-specific immunity (Laffineur et al., 1996; LeBlanc et al., 2004; Vinderola et al., 2007a,b; Tellez et al., 2010, 2011).”
From Lactobacillus helveticus: the proteolytic system (2013) · cites this paper as Vinderola et al., 2007a,b
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- Authors
- Vinderola, G., Matar, C., Palacios, J., & Perdigón, G.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Université de Moncton (CA)
- National University of Tucumán (AR)
- Corresponding author
- Perdigón, Gabriela
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2007-04
- Volume
- 115
- Issue
- 2
- Pages
- 180-186
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2005167104
- Cited by
- 91
- References
- 49
- Citations by year
- 2026: 2 · 2025: 2 · 2023: 4 · 2022: 4 · 2021: 12 · 2020: 3 · 2019: 4 · 2018: 4 · 2017: 5 · 2016: 3 · 2015: 4 · 2014: 5 · 2013: 7 · 2012: 4
- FWCI
- 8.07
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de Tucumán
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Keywords
- fermented milk, secretory IgA, interleukin-6, small intestinal epithelial cells, cytokines, probiotic metabolites, mucosal adjuvant, fermented dairy products
- MeSH terms
- Animals, Biological Assay, Chromatography, High Pressure Liquid, Electrophoresis, Polyacrylamide Gel, Humans, Immunoglobulin A, Intestine, Small, Male, Mice, Inbred BALB C, Random Allocation, Cytokines, Immunity, Mucosal, Probiotics, Cultured Milk Products, Mice, Lactobacillus helveticus
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