Abstract The potential of Lactobacillus paracasei strains for the development of fermented milks with anti-inflammatory properties at the gastrointestinal level was studied, focused particularly at the gastric level. L. paracasei CIDCA 8339, CIDCA 83123 and CIDCA 83124 adhered, but did not modulate the innate immune response in gastric epithelial cells. However, the bioactive metabolites produced during milk fermentation exerted a significant downregulation of the inflammatory response induced by Flagellin in gastric AGS cells. It was evidenced that lactate mediated this effect through NF-κB inhibition and HIF-1α activation. In an acute gastritis murine model, lactate did not protect from gastric damage induced with ethanol and HCl. However, the consumption of L. paracasei CIDCA 8339 reduced the histopathological score of 50% of tested animals, showing a gastroprotective effect. These results propose L. paracasei strains as new candidates for the development of functional fermented milks with anti-inflammatory properties at the gastrointestinal tract.

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副干酪乳杆菌发酵乳对胃炎症的调节特性

摘要 研究了副干酪乳杆菌菌株在胃肠道水平上开发具有抗炎特性的发酵乳的潜力，特别是在胃水平上。L. paracasei CIDCA 8339、CIDCA 83123 和 CIDCA 83124 粘附，但不调节胃上皮细胞中的先天免疫反应。然而，牛奶发酵过程中产生的生物活性代谢物显着下调了胃 AGS 细胞中鞭毛蛋白诱导的炎症反应。有证据表明，乳酸通过 NF-κB 抑制和 HIF-1α 激活介导了这种作用。在急性胃炎小鼠模型中，乳酸不能防止乙醇和盐酸引起的胃损伤。然而，副干酪乳杆菌 CIDCA 8339 的消耗降低了 50% 受试动物的组织病理学评分，显示胃保护作用。这些结果表明，副干酪乳杆菌菌株是开发具有胃肠道抗炎特性的功能性发酵乳的新候选物。