Bacterial strains isolated from Jeotgal (salted seafood) induce maturation and cytokine production in mouse bone marrow-derived dendritic cells.
- Author:
Sun Young MOON
1
;
Eun Jin PARK
;
Hong Gu JOO
Author Information
1. Laboratory of Veterinary Pharmacology, College of Veterinary Medicine, Jeju National University, Jeju 690-756, Korea. jooh@jejunu.ac.kr
- Publication Type:Original Article
- Keywords:
dendritic cells;
immunostimulation;
Jeotgal isolates (microorganisms);
probiotics
- MeSH:
Animals;
Antigen-Presenting Cells;
Bacteria;
Dendritic Cells*;
Immunization;
Interleukin-12;
Korea;
Lactobacillus;
Lymphocyte Culture Test, Mixed;
Lymphocytes;
Mice*;
Probiotics
- From:Korean Journal of Veterinary Research
2014;54(3):139-146
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Jeotgal (salted seafood) has been one of major fermented foods in Korea for long time. Although there are many studies about Jeotgal in various aspects of food, its immunological importance on hosts has not been elucidated yet. In this study, we investigated if several bacteria isolated from Jeotgal may modulate the function of dendritic cells (DCs), powerful antigen-presenting cells equipped with special immunological capabilities. 4 Jeotgal bacteria were selected as representatives and used for experiments. To treat viable DCs, those bacteria were killed at 60degrees C for 30 min. The viability of DCs treated with Jeotgal bacteria was verified and two isolates significantly induced high production of interleukin-12, a representative cell-mediated cytokine of DCs. Surface activation and maturation markers (MHC class II, CD40, CD86) of DCs were analyzed by flow cytometer. In addition, the treated DCs showed significantly high lymphocyte stimulatory capability compared to control DCs based on allogeneic mixed lymphocyte reactions. These observations suggest that Jeotgal isolates can function as immunostimulating bacteria in hosts, like Lactobacillus. Taken together, these experimental evidences may broaden the use of Jeotgal isolates in immunological fields in addition to as a fermented food.
