Evaluation of the Function of Probiotics, Emphasizing the Role of their Binding to the Intestinal Epithelium in the Stability and their Effects on the Immune System

Abstract

Due to the importance of using cost-effective methods for therapeutic purposes, the function of probiotics as safe microorganisms and the study of their relevant functional mechanisms have recently been in the spotlight. Finding the mechanisms of attachment and stability and their beneficial effects on the immune system can be useful in identifying and increasing the therapeutic effects of probiotics. In this review, the functional mechanisms of probiotics were comprehensively investigated. Relevant articles were searched in scientific sources, documents, and databases, including PubMed, NCBI, Bactibace, OptiBac, and Bagel4. The most important functional mechanisms of probiotics and their effects on strengthening the epithelial barrier, competitive inhibition of pathogenic microorganisms, production of antimicrobials, binding and interaction with the host, and regulatory effects on the immune system were discussed.In this regard, the attachment of probiotics to the epithelium is very important because the prerequisite for their proper functioning is to establish a proper connection to the epithelium. Therefore, more attention should be paid to the binding effect of probiotics, including sortase A, a significant factor involved in the expression of sortase-dependent proteins (SDP), on their surface as mediators of intestinal epithelial cell binding. In general, by investigating the functional mechanisms of probiotics, it was concluded that the mechanism by which probiotics regulate the immune system and adhesion capacity can directly and indirectly have preventive and therapeutic effects on a wide range of diseases. However, further study of these mechanisms requires extensive research on various aspects.

How Gut Microbiota Are Shaped by Pattern Recognition Receptors in Colitis and Colorectal Cancer

“…Thirdly, probiotics can produce beneficial substances such as organic acids, short-chain fatty acids, and AMPs, which inhibit pathogenic bacteria proliferation, thus enhancing the integrity of the intestinal epithelium [ 79 , 80 , 81 ]. Lastly, probiotics participate in the regulation of the immune system and thus promote the host’s resistance to pathogenic bacteria infection [ 82 ]. Probiotics can also regulate the expression of PRRs.…”

Probiotics and gut microbiota: mechanistic insights into gut immune homeostasis through TLR pathway regulation

“…113 Several studies have shown the antagonistic effect of probiotics against various pathogenic micro-organisms by releasing AMPs as a defensive response from the epithelial surface. 114 For example, Schlee et al (2008) indicated that treating Caco-2 cells with several lactobacilli species and VSL#3 upregulated the expression or secretion of β-defensins. 115 Similarly, Caco-2 cells differentially regulated the increase in HBD-2 expression after LAB treatment in TNF-α-induced inflammatory conditions.…”

Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity

“…In another intriguing finding, Lactobacillus rhamnosus GG -derived soluble protein, p40, was shown to reduce keratinocyte chemo-attractant, TNF, IFN, and IL-6 production in oxazolone-treated mice, implying that p40 regulates innate immunity, since certain expressions such as IL-1β, IL-10, IL-13, and IL-17 remained unaffected ( Yan and Polk, 2011 ; Javanshir et al, 2021 ). Numerous probiotic microorganisms, including Bifidobacterium bifidum PRL2010 which are frequently found in mammals’ gastrointestinal tracts have been shown to suppress epithelial cell pro-inflammatory chemokine responses ( O’Neill et al, 2017 ).…”

“…Saccharification of steamed rice is involved in the production of rice wine, accomplished by fungal enzymes under aerobic solid-state fermentation. Molds are submerged in water for alcoholic fermentation by several yeast cultures (Pichia anomala, S. cerevisiae, and Trichosporon) which are allowed to occur with conventional starter flat cakes (Jeyaram et al, 2008). The starter culture employed in rice wine is locally known as xaj-pitha, which is a mixture of molds, yeasts and bacteria (LAB) grown on substrates likes rice powder and supplemented with different herbs.…”