L helveticus Boosts Imune System and Calcium Uptake
October 01, 2007 Calcineurin, a protein phosphatase is significantly up-regulated under the control of calcium, resulting in increased production of the immunostimulating cytokines Interleukin-2 and TNF-a by T lymphocytes.
The fermented milk administration increased the number of mast cells in the intestine, and up-regulated goblet cells. These result in an improved state of mucosal surveillance in the gut.
The authors concluded: "All these events improve the intestinal barrier and functioning, increasing host protection against infections."
The researchers an animal study found that when milk fermented with L helveticus was administered to mice, the expression of calcium channels in the duodenum was up-regulated, which indicates an improved capacity for calcium uptake.
Dr Thomas A Tompkins, biochemistry and microbiology research director for Lallemand-Institut Rosell, which provided the bacteria, said: "The particularity of L helveticus species lies in their proteolytic capacity. This lactic acid bacteria possesses a highly developed and active set of proteolytic enzymes, responsible for the release of a variety of biologically active peptides during milk fermentation.
"We have identified not less than 62 possible genes encoding proteolytic enzymes for L helveticus strain. The potential of the peptides generated by L helveticus are numerous and they are certainly involved in the presently described immunomodulatory role of fermented milk."
September 2007, 8:19
"Milk fermentation products of L helveticus activate calcineurin as a signal to promote gut mucosal immunity"
Authors: G. Vinderola, G. Perdigon, C. Matar
Source: BMC Immunology
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