Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

Abstract

Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. Some strains showed resistance to antibiotics; however, they did not exhibit haemolytic activity or mucin degradation. The auto-aggregation capacity ranged from 9.54% to 47.80%, and the hydrophobicity was 21.1%, 63.4% and 78.8% for J27, J24 and J37, respectively. The strains showed high survival capacity (>80%) under different storage conditions and the β-galactosidase activity was 241.77-249.25 MU. Furthermore, the administration of fermented milk by specific strains of Lactobacillus enhanced IL-10 levels and upregulated IL-6 and IgA levels in serum samples of rats. Therefore, the evaluated strains may modulate the immune system and may be good candidates for their inclusion in the manufacture of probiotic-fermented milk.

Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study

“…Statistical differences ( p < 0.05) were not found between the milks. Bacterial cell concentrations established in fermented milks have shown immunomodulatory and anti-inflammatory effects in previous works [5,14,15,16,18,21], which suggests that bacterial populations found here may be effective on ameliorating induced inflammation.…”

“…Meanwhile, anti-inflammatory cytokines, such as IL-10 and IL-4, contribute to decreasing the inflammatory response in the intestinal mucosa [29]. In a previous study, the administration of fermented milk with J20 and J28 showed the capacity to regulate the cytokines IL-6 and IL-10 in serum samples after 21 days in a healthy murine model [18]. Although the mechanisms by which these bacteria activate the immune response have not been evaluated, other studies have suggested, for example, that the administration of Bifidobacterium breve in mice interacts with dendritic cells, bind to TLR2, a recognized polysaccharide structure of the cell wall, promote Trl cells, and induce Foxp3+ [30].…”

“…The strains Lactobacillus fermentum J20 and J28, previously isolated from Mexican artisanal cheese, were selected on the basis that these bacteria have already exhibited both technological and probiotic potential [18], conjugated linoleic acid [19], and anti-inflammatory and immunomodulatory properties, by using models of colon inflammation with LPS [20] or Dextran Sulfate Sodium (DSS) [21], and healthy Wistar rats [18], respectively. Bacteria were grown in MRS (De Man, Rogosa, and Sharpe, Difco) broth (12 h, 37 °C).…”

Molecular Identification of Lactic acid bacteria Isolated from Lactating Cattle Lower Gut as a Potential Probiotic Species

“…Tolerance to lysozyme, pepsin and Pancreatin: Tolerance to lysozyme, pepsin and Pancreatin was assessed following the method reported by Santiago et al (2018).…”

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

“…2018a; Santiago‐López et al . 2018b). Besides, it is widely known that these microorganisms could play an important role in imparting desirable sensory characteristics in the cheese.…”