Yen-Po Chen1, Chih-An Hsu2, Wei-Ting Hung3, Ming-Ju Chen3. 1. Department of Animal Science, National Chung Hsing University, Taichung City, 402, Taiwan, Republic of China. 2. Weichuan Central Research and Development Institute, New Taipei City 221, Taiwan, Republic of China. 3. Department of Animal Science and Technology, National Taiwan University, Taipei City, 10672, Taiwan, Republic of China.
Abstract
BACKGROUND: Intestinal protection is an important function of probiotics. However, there is no evidence that the potential probiotic Lactobacillus paracasei 01 is able to improve intestinal function. In the present study, the protective effect and underlying mechanisms of L. paracasei 01 on intestinal epithelial cell in vitro were investigated. RESULTS: A fermented milk beverage containing L. paracasei 01 at 3 × 10(8) CFU mL(-1) was made from skim milk powder, glucose, sucrose and isomaltooligosaccharide. Results indicated that L. paracasei 01 fermented milk beverage could reduce macromolecule permeability caused by dextran sodium sulfate-induced damage. Besides, 50 mL L(-1) fermented milk beverage with live L. paracasei 01 in the cell medium could increase intestinal epithelial cell Caco-2 growth, decrease lipopolysaccharide/tumor necrosis factor-α (TNF-α)/interferon-γ (IFN-γ)-induced Caco-2 cell death and chemokine CCL-20 production. The protecting mechanisms involve promoting intestinal epithelial cell growth and intestinal epithelial integrity to strengthen the intestinal barrier against chemical and inflammatory stimuli-induced damage. Inhibition of inflammatory cytokines and chemokine such as IFN-γ, TNF-α and CCL-20 also contributes to the beneficial effects of this product on epithelial function. CONCLUSION: Lactobacillus paracasei 01 fermented milk beverage may be a new functional food with intestinal protecting effects in vitro.
BACKGROUND: Intestinal protection is an important function of probiotics. However, there is no evidence that the potential probiotic Lactobacillus paracasei 01 is able to improve intestinal function. In the present study, the protective effect and underlying mechanisms of L. paracasei 01 on intestinal epithelial cell in vitro were investigated. RESULTS: A fermented milk beverage containing L. paracasei 01 at 3 × 10(8) CFU mL(-1) was made from skim milk powder, glucose, sucrose and isomaltooligosaccharide. Results indicated that L. paracasei 01 fermented milk beverage could reduce macromolecule permeability caused by dextran sodium sulfate-induced damage. Besides, 50 mL L(-1) fermented milk beverage with live L. paracasei 01 in the cell medium could increase intestinal epithelial cell Caco-2 growth, decrease lipopolysaccharide/tumor necrosis factor-α (TNF-α)/interferon-γ (IFN-γ)-induced Caco-2 cell death and chemokine CCL-20 production. The protecting mechanisms involve promoting intestinal epithelial cell growth and intestinal epithelial integrity to strengthen the intestinal barrier against chemical and inflammatory stimuli-induced damage. Inhibition of inflammatory cytokines and chemokine such as IFN-γ, TNF-α and CCL-20 also contributes to the beneficial effects of this product on epithelial function. CONCLUSION:Lactobacillus paracasei 01 fermented milk beverage may be a new functional food with intestinal protecting effects in vitro.