Current Microbiology

, Volume 76, Issue 1, pp 29–36 | Cite as

Adhesion-Related Immunomodulatory Activity of the Screened Lactobacillus plantarum from Sichuan Pickle

  • Shanshan Chen
  • Pei Cao
  • Fengxuan Lang
  • Zhen WuEmail author
  • Daodong PanEmail author
  • Xiaoqun Zeng
  • Liwei Lian


Lactic acid bacteria are the majority fermentation starter in the traditional fermented foods. In this research, a promising Lactobacillus plantarum was isolated from Sichuan pickle and its adhesion properties were analyzed in simulated gastrointestinal fluid with different methods. Meanwhile, the immunomodulatory effect of this strain was also evaluated in the Caco-2 cells. Results found that adhesion-related mub genes and other genes like lsp and tuf were upregulated in different culture times. Furthermore, L. plantarum cultured at alkaline environment revealed some anti-inflammation activity through inhibited expression of cytokine IL-8 and increased expression of anti-inflammatory cytokine IL-10 in Caco-2 cells. The texture of yogurt after fermented by this kind of isolated strain was also investigated, which provides the foundation for the further development and application of this kind of strain in food production. More investigations need to be carried out to determine whether this probiotic contributes to regulation of intestinal flora and prevention of gut inflammation.



This work was supported by the Natural Science Funding of China (31671869, 31601487, 31471598), the Natural Science Funding of Zhejiang (LY19C200005), the Science and Technology Bureau of Ningbo (2016C10022), Open Funding of the Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang (ZX2015000928), and the K. C. Wong Magna Fund in Ningbo University.

Compliance with Ethical Standards

Conflict of interest

The authors declare no conflict of interests.

Supplementary material

284_2018_1580_MOESM1_ESM.docx (14 kb)
Supplementary material 1 (DOCX 13 KB)


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical ScienceNingbo UniversityNingboPeople’s Republic of China
  2. 2.Department of Food Science & NutritionGinling College, Nanjing Normal UniversityNanjingPeople’s Republic of China
  3. 3.Ningbo Dairy GroupNingboPeople’s Republic of China

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