Autor segons l'article: Zhai, ZY; Torres-Fuentes, C; Heeney, DD; Marco, ML
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Torres Fuentes, Cristina
Paraules clau: Tnfr2 Milk Lactobacillus casei Intestinal barrier Inflammation tnfr2 lactobacillus casei intestinal barrier inflammation
Resum: © 2019 American Chemical Society. We hypothesized that Lactobacillus casei BL23 and milk work synergistically to prevent damage to epithelial barrier integrity induced by pro-inflammatory cytokines. To test this, barrier disruption was induced in polarized Caco-2 monolayers by sequential, basolateral treatment with IFN-? and TNF-α. Apical application of either 25% v/v reconstituted skim milk (RSM) or ultra high temperature (UHT) milk (2% fat) prior to cytokine exposure reduced losses to transepithelial electrical resistance (TER). Permeability to fluorescein isothiocyanate-dextran (FD-4; 4 kDa) was also significantly reduced in the presence of 25% v/v UHT milk (P < 0.05) but not RSM. Protection against increases in paracellular permeability was even greater when cell-free preparations of L. casei BL23 fermented UHT milk or fermented RSM were applied. The permeability coefficients of cells incubated with BL23 fermented UHT milk were equivalent to the untreated controls (P = 0.12) and those cells also produced 247.6 ± 35.5 pg/mL IL-8, quantities significantly lower than found for cytokine-treated controls (353.9 ± 40.0 pg/mL). The benefits of the fermented milk were also confirmed by the reduced expression of TNF receptor 2 (TNFR2), myosin light-chain kinase (MLCK), and claudin-encoding genes relative to the controls. By comparison, apical application of viable L. casei onto the Caco-2 cells did not result in protection from the barrier-disruptive actions of IFN-? and TNF-α. These results indicate that milk can maintain intestinal barrier integrity during pro-inflammatory cytokine exposure and that this is enhanced by modifications to milk matrix caused by prior incubation with L. casei BL23.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Planejamento urbano e regional / demografia Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine General chemistry General agricultural and biological sciences Food science & technology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Chemistry (miscellaneous) Chemistry (all) Biotecnología Biodiversidade Astronomia / física Agriculture, multidisciplinary Agriculture Agricultural and biological sciences (miscellaneous) Agricultural and biological sciences (all)
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: cristina.torres@urv.cat
ISSN: 00218561
Identificador de l'autor: 0000-0002-2917-6910
Data d'alta del registre: 2024-02-11
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://pubs.acs.org/doi/10.1021/acs.jafc.8b06657
Referència a l'article segons font original: Journal Of Agricultural And Food Chemistry. 67 (7): 1955-1962
Referència de l'ítem segons les normes APA: Zhai, ZY; Torres-Fuentes, C; Heeney, DD; Marco, ML (2019). Synergy between Probiotic Lactobacillus casei and Milk to Maintain Barrier Integrity of Intestinal Epithelial Cells. Journal Of Agricultural And Food Chemistry, 67(7), 1955-1962. DOI: 10.1021/acs.jafc.8b06657
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1021/acs.jafc.8b06657
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2019
Tipus de publicació: Journal Publications
Repositori URV