Effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity
Effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity作者机构：Department of Food Science and Technology Chia Nan University of Pharmacy and Science Department of Health and Nutrition Chia Nan University of Pharmacy and Science Department of Medicinal Chemistry Chia Nan University of Pharmacy and Science
出 版 物：《Asian Pacific Journal of Tropical Biomedicine》 (亚太热带生物医学杂志（英文版）)
年 卷 期：2015年第5卷第4期
页 面：281-286页
学科分类：1001[医学-基础医学(可授医学、理学学位)] 100102[医学-免疫学] 10[医学]
主 题：Immunopotentiating activity Interleukin-6 Lactic acid bacteria Nitric oxide Tumor necrosis factor-α
摘 要：Objective: To investigate the effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity Methods: One hundred and fifty nine strains of lactic acid bacteria isolated from traditional Taiwan fermented mustard were evaluated for their immunopotentiating activity on a murine macrophage cell line RAW ***: Of the strains, pronounced increases in the levels of nitric oxide(NO), tumor necrosis factor-α and interleukin-6 were observed in strains B0040, B0110 and B0145. Among them,strain B0145 had the highest NO and tumor necrosis factor-α generation in RAW 264.7 cells;strains B0040 and B0110 were also superior to that of Lactobacillus casei. These results demonstrated that NO and cytokines were effectively induced when the bacterial stimulants were treated with macrophages. In addition, strains B0040 and B0110 were identified as Lactobacillus plantarum, and B0145 as Weissella cibaria using 16 S rDNA ***: The results implicated selected strains may be regarded as a biological response modifier and had a broad application prospects in exploiting new functional food or as a feed additive.
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