Journal
FOOD RESEARCH INTERNATIONAL
Volume 62, Issue -, Pages 247-253Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2014.03.003
Keywords
Kefir; Lactate; Immunomodulation; Intestinal epithelium; Innate response
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Funding
- Agencia Nacional de Promocion Cientifica y Tecnologica [ANPCyT PICT 2012-0910]
- CONICET [PIP 112-200901-00598-2010]
- UNLP [X539]
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The identification of components responsible for the bioactive properties of functional foods is of central interest in the food industry. In particular, fermented dairy products that are of a health benefit to the consumer may exert those salutary effects through the constituent microorganisms per se and/or through other bioactive components. Kefir is a beverage obtained by the fermentation of milk with kefir grains containing different lactic- and acetic-acid bacteria plus yeasts. We studied the immunomodulatory capacity of the nonbacterial fraction of kefir through approaches involving biochemistry and cell biology. Lactate, a major microbial metabolic product, was identified as the component responsible for the modulation of certain innate immune epithelial response: At the concentrations found in kefir-fermented milk, lactate inhibits the activation of intestinal epithelial cells triggered by interleukin-1 beta, tumor necrosis factor-alpha, or flagellin. Lactate treatment furthermore abrogates NF-kappa B signaling in the cells, whose action could be responsible for the observed modulation of the inflammatory response. These findings provide a new perspective in the analysis of the biologic properties of kefir-fermented-milk products. (C) 2014 Elsevier Ltd. All rights reserved.
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