The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response
Article first published online: 5 APR 2010
© 2010 The Societies and Blackwell Publishing Asia Pty Ltd
Microbiology and Immunology
Volume 54, Issue 4, pages 228–236, April 2010
How to Cite
Chon, H. and Choi, B. (2010), The effects of a vegetable-derived probiotic lactic acid bacterium on the immune response. Microbiology and Immunology, 54: 228–236. doi: 10.1111/j.1348-0421.2009.00202.x
- Issue published online: 5 APR 2010
- Article first published online: 5 APR 2010
- Received 16 September 2009; revised 30 November 2009; accepted 10 December 2009.
- Lactic acid bacteria;
- naturally fermented white cabbage;
The objective of this study was to investigate the probiotic properties of the fermented vegetable derived lactic acid bacterium, L. plantarum. L. plantarum 10hk2 showed antibacterial activity against pathogenic bacteria and immunomodulating effects on murine macrophage cell lines. RAW 264.7 cells stimulated with viable cells of this probiotic strain increased the amounts of pro-inflammatory mediators such as IL-1β, IL-6 and TNF-α, as well as the anti-inflammatory mediator, IL-10. ICR mice fed with viable cells of L. plantarum 10hk2 had reduced numbers of enteric Salmonella and Shigella species in comparison to controls from 2 weeks after supplementation, and this effect was observed for up to 4 weeks. The findings of this study suggest that this specific lactic acid bacterial strain, which is derived from vegetable fermentation, holds great promise for use in probiotics and as a food additive since it can reduce the number of some pathogenic bacteria through production of lactic acids.