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Filidou E, Kandilogiannakis L, Shrewsbury A, Kolios G, Kotzampassi K. Probiotics: Shaping the gut immunological responses. World J Gastroenterol 2024; 30:2096-2108. [PMID: 38681982 PMCID: PMC11045475 DOI: 10.3748/wjg.v30.i15.2096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/28/2024] [Accepted: 03/28/2024] [Indexed: 04/19/2024] Open
Abstract
Probiotics are live microorganisms exerting beneficial effects on the host's health when administered in adequate amounts. Among the most popular and adequately studied probiotics are bacteria from the families Lactobacillaceae, Bifidobacteriaceae and yeasts. Most of them have been shown, both in vitro and in vivo studies of intestinal inflammation models, to provide favorable results by means of improving the gut microbiota composition, promoting the wound healing process and shaping the immunological responses. Chronic intestinal conditions, such as inflammatory bowel diseases (IBD), are characterized by an imbalance in microbiota composition, with decreased diversity, and by relapsing and persisting inflammation, which may lead to mucosal damage. Although the results of the clinical studies investigating the effect of probiotics on patients with IBD are still controversial, it is without doubt that these microorganisms and their metabolites, now named postbiotics, have a positive influence on both the host's microbiota and the immune system, and ultimately alter the topical tissue microenvironment. This influence is achieved through three axes: (1) By displacement of potential pathogens via competitive exclusion; (2) by offering protection to the host through the secretion of various defensive mediators; and (3) by supplying the host with essential nutrients. We will analyze and discuss almost all the in vitro and in vivo studies of the past 2 years dealing with the possible favorable effects of certain probiotic genus on gut immunological responses, highlighting which species are the most beneficial against intestinal inflammation.
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Affiliation(s)
- Eirini Filidou
- Faculty of Medicine, Laboratory of Pharmacology, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - Leonidas Kandilogiannakis
- Faculty of Medicine, Laboratory of Pharmacology, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - Anne Shrewsbury
- Department of Surgery, Aristotle University of Thessaloniki, Thessaloniki 54636, Greece
| | - George Kolios
- Faculty of Medicine, Laboratory of Pharmacology, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - Katerina Kotzampassi
- Department of Surgery, Aristotle University of Thessaloniki, Thessaloniki 54636, Greece
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Zhang J, Zhang H, Xiao Y, Wang H, Zhang H, Lu W. Interspecific differences and mechanisms of Lactobacillus-derived anti-inflammatory exopolysaccharides. Int J Biol Macromol 2024; 263:130313. [PMID: 38395278 DOI: 10.1016/j.ijbiomac.2024.130313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 01/08/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
Accumulating evidence has revealed the anti-inflammatory properties of Lactobacillus-derived exopolysaccharides (EPSs). However, interspecific differences among these Lactobacillus-derived anti-inflammatory EPSs have not been investigated. Cell experiments showed that Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum-derived EPSs exhibited excellent anti-inflammatory efficacy in vitro. Subsequently, we used Lactobacillus-derived EPSs to treat colitis in mice. There was no significant difference in EPS's repair of the intestinal barrier from the five Lactobacillus species. However, Ligilactobacillus salivarius-derived EPSs and L. plantarum-derived EPSs more potently reduced proinflammatory cytokines (TNF-α, IL-1β, IL-6, TNF-γ, and IL-17), increasing IL-10 concentrations in the colon. Lactobacillus-derived EPS moieties from five species regulate intestinal bacteria at the strain level. Immunofluorescence staining revealed that owing to the different infiltration and polarization effects of Lactobacillus-derived EPSs on macrophages, the in vitro and in vivo anti-inflammatory effects of Lactobacillus-derived EPSs were inconsistent. The structure-activity relationship showed that Lactobacillus-derived EPSs with high fructose content had excellent anti-inflammatory activity in vivo. The results mentioned above revealed that the anti-inflammatory activity of Lactobacillus-derived EPSs had interspecific variability, and the mechanism of anti-inflammatory action in vitro and in vivo was different.
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Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Huiqin Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yue Xiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Hongchao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenwei Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
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