Efficacies of Potential Probiotic Candidates Isolated from Traditional Fermented Korean Foods in Stimulating Immunoglobulin A Secretion

• Published in: Food science of animal resources Vol. 43; no. 2; pp. 346 - 358
• Main Authors: Choi, Chang-Yong, Lee, Chang-Hee, Yang, Jun, Kang, Seok-Jin, Park, In-Byung, Park, Si-Won, Lee, Na-Young, Hwang, Hyun-Been, Yun, Hyun Sun, Chun, Taehoon
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01.03.2023
• Subjects: immunoglobulin A; toll-like receptor; lactic acid bacteria; interleukin-6; Peyer’s patch
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2023.e2

The aim of this study was to evaluate efficacies of selected lactic acid bacteria (LAB) in inducing immunoglobulin A (IgA) secretion. Twenty-five different LAB isolated from traditional fermented Korean foods were characterized for their probiotic properties and screened to identify those that could stimulate lamina propria cells (LPCs) from Peyer's patch to secret IgA . Among them, four strains ( CJW55-10, CJW18-6, CJW56-11, and CJN2696) were found to be strong IgA inducers. The number of IgA positive B cells and soluble IgA level were increased when LPCs were co-cultured with these LAB. Expression levels of toll-like receptor (TLR) such as TLR2 and TLR4 and secretion of interleuckin-6 were augmented in LPCs treated with these LAB. Further, we determined whether oral intake of these LAB enhanced IgA production . After one-week of daily oral administration, these LAB feed mice increased mucosal IgA and serum IgA. In conclusion, selected strains of LAB could induce systemic IgA secretion by activating lamina propria B cells in Peyer's patch and oral intake of selected strains of LAB can enhance systemic immunity by inducing mucosal IgA secretion.