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Differential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice

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Abstract

Rationale

Probiotics have been shown to be effective in reducing allergic symptoms. However, there are few studies to evaluate the therapeutic effects of lactobacilli on allergen-induced airway inflammation.

Objective

We investigated whether three heat-killed lactobacilli, Lactobacillus plantarum, Lactobacillus curvatus and Lactobacillus sakei subsp. sakei, isolated from kimchi, exerted inhibitory effects on airway hyper-responsiveness in a murine asthma model.

Methods

Heat-killed lactic acid bacteria were orally administered into BALB/c mice, followed by challenge with aerosolized ovalbumin, after which allergic symptoms were evaluated.

Results

Airway inflammation was suppressed in the L. plantarum- and L. curvatus-treated mice. Interleukin (IL)-4 and IL-5 levels were significantly lower in the L. plantarum- and L. curvatus-treated mice than in those treated with L. sakei subsp. sakei. Importantly, heat-killed L. plantarum administration induced Foxp3 expression in intestinal lamina propria cells, and heat-killed L. curvatus induced IL-10 as a way of inducing tolerance.

Conclusion

Specific strains of lactobacilli isolated from kimchi can effectively suppress airway hyper-responsiveness.

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Abbreviations

Penh:

Enhanced pause

MeCh:

Methacholin

BALF:

Bronchoalveolar lavage fluid

OVA:

Ovalbumin

H&E:

Hematoxylin and eosin

Ig:

Immunoglobulin

CFU:

Colony-forming unit

Th:

T helper

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Acknowledgments

This work was supported by a grant of the Science Research Center Program, Ministry of Science & Technology, Republic of Korea (R11-2005-017).

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Authors and Affiliations

  1. Division of Life Sciences, School of Life Sciences and Biotechnology, Korea University, 5-ga, Anam-dong, Seongbuk-gu, Seoul, 136-713, Republic of Korea

    Hye-Jin Hong, Eugene Kim & Tae Sung Kim

  2. Division of Life Sciences, Sookmyung Women’s University, Seoul, 140-742, Republic of Korea

    Daeho Cho

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  1. Hye-Jin Hong
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  2. Eugene Kim
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  4. Tae Sung Kim
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Correspondence to Tae Sung Kim.

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Hong, HJ., Kim, E., Cho, D. et al. Differential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice. J Clin Immunol 30, 449–458 (2010). https://doi.org/10.1007/s10875-010-9375-8

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