期刊
FOOD & FUNCTION
卷 11, 期 4, 页码 3681-3694出版社
ROYAL SOC CHEMISTRY
DOI: 10.1039/c9fo02556a
关键词
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资金
- National Natural Science Foundation of China [31571810, 31722041]
- Fundamental Research Funds for the Central Universities [JUSRP51702A]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180102]
- Jiangsu Province Collaborative Innovation Center for Food Safety and Quality Control
Recent studies have shed light on the prophylactic effects of Lactobacilli on rheumatoid arthritis (RA). However, the modulatory mechanisms of Lactobacilli remain unclear. The current study evaluated differentLactobacillusspecies' ability to alleviate arthritis induced by collagen. Rats were intragastrically administered different lactobacilli cocktails two weeks before arthritis induction. The results revealed that the performance ofLactobacillusin relieving arthritis was different for some species.L. reuteri,L. casei,L. rhamnosusandL. fermentumattenuated RA through species-independent pathways that inhibited pro-inflammatory cytokines and anti-CII-antibodies; and through species-dependent immune regulation that was based on rebalancing the intestinal microbiota, and metabolites such as short-chain fatty acids. In particular,L. reuteriandL. caseiweaken the Th1 immune response, whileL. rhamnosusandL. fermentumimpaired Th17 responses. Interestingly,L. plantarumdid not alleviate arthritis although it did suppress Th1 and Th17 immune responses, whileL. salivariusonly delayed the onset of arthritis without influencing the immune response. In conclusion, Lactobacilli protect against collagen-induced-arthritis through both common and individual pathways.
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