新型发酵剂可以增强与病毒免疫相关的关键免疫反应
Dearbhla Finnegan1,2, Monica A Mechoud1,3, Jamie A FitzGerald1,4
1Food for Health Ireland, Science Centre South (S2.79), University College Dublin, Dublin 4, Ireland.
Nutrients
|April 27, 2024
概括
来自SC234和SC232菌株Lacticaseibacillus helveticus的新型乳制品发酵物增强了对抗病毒感染至关重要的免疫反应. 这些功能性食品成分显示出对控制病毒性疾病的潜力.
科学领域:
- 免疫学 免疫学 免疫学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 发酵食品和乳制品衍生的乳酸细菌具有已知的免疫调节作用.
- 免疫系统调节对于有效的病毒感染管理至关重要.
- 特定的细菌菌株可以在发酵物中产生独特的功能性质.
研究的目的:
- 使用SC234和SC232.的Lacticaseibacillus helveticus菌株开发新的发酵剂.
- 为了研究这些新型发酵物的免疫调节作用,研究了巨细胞模型.
- 评估它们作为抗病毒应用的功能性食品成分的潜力.
主要方法:
- 从使用Lb.的脱脂奶粉产生新型发酵剂. 地狱虫 SC234 和 SC232. 这两种类型.
- 在巨细胞模型中评估发酵剂对细胞因子和化学因子分泌的影响.
- 评估氧化 (NO) 生产,细胞表面标记物表达和细胞化.
主要成果:
- 发酵剂SC234和SC232显著增加了细胞因子IL-1β,IL-6,TNF-α,IL-27和IL-10的分泌.
- 增强的氧化 (NO) 生产促进了M1亲炎性表型,这对病毒免疫至关重要.
- 发酵剂改善了细胞表面标记物表达和增强了细胞化,同时降低了单细胞化学吸引蛋白 (MCP) 的表达.
结论:
- 小说 Lb. 小说 helveticus 发酵物 (SC234,SC232) 显示出显著的免疫调节作用.
- 这些发酵物增强了对抗病毒感染至关重要的关键免疫机制.
- 这些发现表明,这些发酵物可能被用作用于病毒疾病管理的功能性食品成分.
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