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Abstract Title:

Differential suppression of heat-killed lactobacilli isolated from kimchi, a Korean traditional food, on airway hyper-responsiveness in mice.

Abstract Source:

J Clin Immunol. 2010 May;30(3):449-58. Epub 2010 Mar 5. PMID: 20204477

Abstract Author(s):

Hye-Jin Hong, Eugene Kim, Daeho Cho, Tae Sung Kim

Article Affiliation:

Division of Life Sciences, School of Life Sciences and Biotechnology, Korea University, 5-ga, Anam-dong, Seongbuk-gu, Seoul, 136-713, Republic of Korea.

Abstract:

RATIONALE: Probiotics have been shown to be effective in reducing allergic symptoms. However, there are few studies to evaluate the therapeutic effects of lactobacilli on allergen-induced airway inflammation. OBJECTIVE: We investigated whether three heat-killed lactobacilli, Lactobacillus plantarum, Lactobacillus curvatus and Lactobacillus sakei subsp. sakei, isolated from kimchi, exerted inhibitory effects on airway hyper-responsiveness in a murine asthma model. METHODS: Heat-killed lactic acid bacteria were orally administered into BALB/c mice, followed by challenge with aerosolized ovalbumin, after which allergic symptoms were evaluated. RESULTS: Airway inflammation was suppressed in the L. plantarum- and L. curvatus-treated mice. Interleukin (IL)-4 and IL-5 levels were significantly lower in the L. plantarum- and L. curvatus-treated mice than in those treated with L. sakei subsp. sakei. Importantly, heat-killed L. plantarum administration induced Foxp3 expression in intestinal lamina propria cells, and heat-killed L. curvatus induced IL-10 as a way of inducing tolerance. CONCLUSION: Specific strains of lactobacilli isolated from kimchi can effectively suppress airway hyper-responsiveness.

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