Immuno-regulation of macrophage RAW264.7 by lactic acid bacteria Isolated from fermented vegetables.

• Main Authors: Wan-Chen Wee, 黃婉貞
• Other Authors: Prof. Tsong-Rong Yan
• Format: Others
• Language: en_US
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/v73vw9

碩士 === 大同大學 === 生物工程學系(所) === 95 === Pickles are one of the daily foods of Taiwanese, especially the pickled vegetables. In fact, there is increasing interest in the potential health benefits of pickles. The most obvious benefit, especially in undeveloped economies, is that pickling fruit and vegetables allows crops to be preserved to supply a valuable source of vitamins over the scarce winter months. There is also some evidence that pickles can promote digestive health and lower cholesterol. All manner of claims have been made for pickled vegetables, such as kimchi, as a preventative for diabetes, cancer and even SARS. Most lactic acid bacteria (LAB) are generally regarded as safe (GRAS) for human consumption, and are widely used to prepare fermented dairy products, especially the pickled vegetables. The salting procedure of pickle fermentation provides a suitable environment for LAB to grow which impart the acid flavor to the vegetables. Recently, there are plenty of studies on LAB isolated from animal and human sources, but less from the other sources. So, we isolated 288 strains from pickled vegetables in Taiwan, Taipei before, and select 17 out of 288 strains, which are believed to have probiotic characteristic, and determined further their immuno-regulated effects to macrophage cells (RAW264.7). As the result in our studies, almost all of the 17 isolated LAB strains have the ability to down-regulate either TH1 or TH2 cytokines in the macrophage cells model experiment, especially the strains E1, E40, E43 and E55. In this study, we identified the Lactobacillus isolates by either using API��50 CHL or species-specific PCR assay, and the results are L. plantanum E1 (API��50 CHL), L. casei E40 (species-specific PCR), L.casei E43 (species-specific PCR) and L. plantanum E55 (API��50 CHL), respectively. The further determination result shown that, thermal death procedure has less influence to the down-regulation effect of these 4 LAB strains, although the living LAB strains got better down-regulation capability in either inflammation or allergy immune system. The conclusion is that there are probiotic LAB in Taipei, Taiwan pickled vegetables. As shown in this study, eating these pickled vegetables is either benefit for allergy or inflammation treatment. It seems that, eating uncooked pickled vegetables will enhance more immune functions than eating the cooked pickled vegetables.