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Modulation of Th1/Th2 Balance by Lactobacillus Strains Isolated from Kimchi via Stimulation of Macrophage Cell Line J774A.1 In Vitro
Author(s) -
Won Tae Joon,
Kim Bongjoon,
Song Dong Sup,
Lim Young Tae,
Oh Eun Seul,
Lee Do Ik,
Park Eon Sub,
Min Hyeyoung,
Park SoYoung,
Hwang Kwang Woo
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.02031.x
Subject(s) - lactobacillus rhamnosus , ovalbumin , macrophage , splenocyte , microbiology and biotechnology , in vitro , biology , cytokine , lactobacillus casei , allergic response , stimulation , chemistry , fermentation , immunology , immune system , lactobacillus , food science , immunoglobulin e , biochemistry , antibody , neuroscience
Lactobacilli isolated from Kimchi , a Korean traditional food, were tested for their capacity to modulate the T helper (Th) 1/Th2 balance. Ovalbumin (OVA)‐sensitized mouse splenocytes were cultured with 26 strains of lactobacilli; the highest IL‐12 induction and lowest IL‐4 production were then observed in 4 strains, including Lactobacillus plantarum CJLP55, CJLP56, CJLP133, and CJLP136. These strains produced a larger amount of IL‐12, which enhances differentiation and activation of Th1 cells, in macrophage cell‐lines more than positive control strains L. casei KCTC 3109 T and L. rhamnosus GG, although they also induced production of IL‐10, which is a suppressor of IL‐12. Indeed, CJLP133‐stimulated macrophages induced production of more Th1 cytokine IFN‐γ and less Th2 cytokine IL‐4 than KCTC 3109 T and GG in co‐cultivation with T cells. These findings suggest that lactobacilli from Kimchi may modulate the Th1/Th2 balance via macrophage activation in the hypersensitive reaction caused by Th2 cells. Practical Application: Allergic reactions including asthma and atopy are caused by predominance of Th2 response over Th1 response. Lactobacilli isolated from fermented foods such as yogurt, cheese, and Kimchi showed health‐promoting activities. The present study indicated that several lactobacilli strains from Kimchi may reduce allergic reactions through macrophage‐mediated induction of Th1 response.