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Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokines
Author(s) -
Meyer A. L.,
Elmadfa I.,
Herbacek I.,
Micksche M.
Publication year - 2007
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.2007.00807.x
Subject(s) - probiotic , lactobacillus casei , medicine , proinflammatory cytokine , lactobacillus , streptococcus thermophilus , food science , cytokine , lipopolysaccharide , tumor necrosis factor alpha , microbiology and biotechnology , bacteria , immunology , inflammation , biology , fermentation , genetics
Background Lactic acid bacteria have been shown to stimulate the secretion of cytokines by lymphocytes and monocytes in a strain‐dependent manner. Therefore, in this study, the effect of a daily intake of probiotic yogurt on cytokine production in young healthy women was compared with that of a conventional product. Methods For 2 weeks each, subjects consumed 100 g, then 200 g of either a probiotic or a conventional, commercially available yogurt, both containing Lactobacillus bulgaricus and Streptococcus thermophilus with additional Lactobacillus casei DN 114 001 in the probiotic product. Cytokine production in blood culture following stimulation with phytohaemmaglutinin and lipopolysaccharide was measured using Cytometric Bead Array and enzyme‐linked immunosorbent assay. Results Stimulated production of tumour necrosis factor‐α increased significantly following consumption of conventional or probiotic yogurt (+63% and +24% compared with baseline, respectively, P < 0.001). There was also a significantly higher production of interleukin (IL)‐1β in the conventional (+40%, P = 0.006) and of interferon gamma in the probiotic group (+108%, P < 0.05). IL‐10 decreased following consumption of the probiotic product, but increased significantly after intake cessation (+129%, P < 0.001). No significant differences in cytokine responses between the conventional and the probiotic yogurt were observed. Conclusion Both conventional and probiotic yogurt enhanced the stimulated production of pro‐inflammatory cytokines.