Journals / Turkish Journal of Gastroenterology / 2010 / Cilt: 21 - Sayı: 3

Dahi probiyotiğinin barsak immün sisteminin düzenlenmesi yoluyla anti-allerjik etkileri

Anti-allergic effects of probiotic Dahi through modulation of the gut immune system

Pages
244–250
DOI
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Conclusions: Results of the present study indicate that probiotic Dahi suppressed ovalbumin-induced allergic consequences characterized by decreasing levels of total and ovalbumin-specific IgE and lymphocyte proliferation and skewed ovalbumin-induced Th2-specific immune response towards Th1-specific response.

📌 3 Key Takeaways

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Objective & Hypothesis:Background/aims: The alarming increase in allergy in the last few decades demands the development of new anti-allergic prevention strategies, and consumption of functional foods (i.e. probiotic Dahi, which has already been proven to enhance immunity by modulation of the gut mucosal immune system) may be one of them.
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Key Findings & Data:Methods: Allergy was induced by injecting (i.p.) ovalbumin at 0 and 14 days.
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Conclusion & Impact:Conclusions: Results of the present study indicate that probiotic Dahi suppressed ovalbumin-induced allergic consequences characterized by decreasing levels of total and ovalbumin-specific IgE and lymphocyte proliferation and skewed ovalbumin-induced Th2-specific immune response towards Th1-specific response.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Probiyotikler · Hayvanlar · İmmünoglobulin E

Abstract

Background/aims: The alarming increase in allergy in the last few decades demands the development of new anti-allergic prevention strategies, and consumption of functional foods (i.e. probiotic Dahi, which has already been proven to enhance immunity by modulation of the gut mucosal immune system) may be one of them. In the present study, we evaluated anti-allergic effects of a Dahi (yogurt) containing probiotic Lactobacillus acidophilus, L. casei and normal Dahi culture Lactococcus lactis biovar diacetylactis (named probiotic Dahi) on ovalbumin induced allergy in mice. Methods: Allergy was induced by injecting (i.p.) ovalbumin at 0 and 14 days. Animals were fed with standard diet (control), milk, control Dahi or probiotic Dahi for 21 days. Total and ovalbumin-specific IgE, cytokines and lymphocyte proliferation index were examined after 7, 14 and 21 days. Results: Feeding of probiotic Dahi completely suppressed the elevation of total and ovalbumin-specific IgE in the serum of ovalbumin-injected mice. Similarly, splenocytes collected from mice fed with probiotic Dahi entirely lost the total and ovalbumin-specific IgE production property during in-vitro culture. Production of T helper (Th)-1 cell-specific cytokines, i.e. interferon -γ and interleukin (IL)-2, increased, while Th2-specific cytokines, i.e. IL-4 and IL-6, decreased in the supernatant of cultured splenocytes collected from mice fed with probiotic Dahi compared to the other groups. Moreover, ovalbumin-stimulated lymphocyte proliferation was strongly suppressed by feeding of probiotic Dahi in comparison to milk and control Dahi. Conclusions: Results of the present study indicate that probiotic Dahi suppressed ovalbumin-induced allergic consequences characterized by decreasing levels of total and ovalbumin-specific IgE and lymphocyte proliferation and skewed ovalbumin-induced Th2-specific immune response towards Th1-specific response.

Özet

Amaç: Son dekatlarda artarak, alarm vermeye başlayan alerjik hastalıklar, aralarında fonksiyonel gıdaların (ör. Dahi probiyotiğinin barsak mukozal immün sistemini düzenleyerek bağışıklığı iyileştirdiği daha önce kanıtlanmıştır), tüketimi gibi yeni anti-allerjik korunma stratejileri geliştirilmesini gerekli kılmaktadır. Bu çalışmada, probiyotik olarak Lactobacillus acidophilus, L. casei ve normal Dahi kültürü Lactococcus lactis biovar diacetylactis (ismen Dahi probiyotiği) içeren Dahiyle (yoğurt) beslenmenin, farelerde ovalbumin ile indüklenen alerji durumundaki etkinliği araştırılmıştır. Yöntem: Alerji 0 ve 14. günlerde ovalbumin (ip) enjeksiyonuyla indüklendikten sonra hayvanlar, standart diyet (kontrol), süt, kontrol Dahi ve probiyotik Dahi ile 21 gün beslendiler. 7, 14 ve 21 gün sonra total ve ovalbumin-spesifik IgE, sitokinler ve lenfosit proliferasyon indeksleri saptandı. Bulgular: Ovalbumin-enjekte edilen farelerin probiyotik Dahi ile beslenmesi, serumlarında ovalbuminspesifik ve total IgE düzeylerini tamamiyle baskılamıştı. Benzer şekilde, probiyotik Dahiyle beslenen farelerden toplanan splenositlerin, in-vitro kültürde total ve ovalbumin-spesifik IgE üretiminin tamamen yok olduğu görülmüştür. Probiyotik Dahiyle beslenen farelerden toplanan ve kültürlenen splenositlerin süpernatanında, diğerlerine göre T helper (Th)-1 spesifik sitokinler (ör. IFN-γ ve IL-2) artmış, Th2 spesifik sitokinler ise (ör. IL-4 ve IL-6) azalmıştır. Dahası, probiyotik Dahiyle beslenmeyle, ovalbumin-uyarılmış lenfosit çoğalması, süt ve kontrol Dahiyle karşılaştırıldığında kuvvetle baskılanmıştı. Sonuçlar: Bu çalışmanın sonucunda görülmüştür ki, probiyotik Dahi ovalbumin ile indüklenen alerjik durumları, total ve ovalbumin-spesifik IgE seviyelerini azaltarak, lenfosit proliferasyonu ve ovalbumine bağlı gelişen immün yanıtı Th2 özgülden Th1'e özgüle döndürmek suretiyle baskılamaktadır.

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Cite This Article

JAIN, S., YADAV, H., SINHA, P., KAPILA, S., NAITO, Y., MAROTTA, F. (2010). Dahi probiyotiğinin barsak immün sisteminin düzenlenmesi yoluyla anti-allerjik etkileri. Turkish Journal of Gastroenterology, Cilt: 21 - Sayı: 3, 244–250. https://ajindex.com/articles/411147

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