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Differential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice

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dc.contributor.authorHong, Hye-Jin-
dc.contributor.authorKim, Eugene-
dc.contributor.authorCho, Daeho-
dc.contributor.authorKim, Tae Sung-
dc.date.available2021-02-22T13:48:07Z-
dc.date.created2020-09-03-
dc.date.issued2010-05-
dc.identifier.issn0271-9142-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/13218-
dc.description.abstractProbiotics have been shown to be effective in reducing allergic symptoms. However, there are few studies to evaluate the therapeutic effects of lactobacilli on allergen-induced airway inflammation. We investigated whether three heat-killed lactobacilli, Lactobacillus plantarum, Lactobacillus curvatus and Lactobacillus sakei subsp. sakei, isolated from kimchi, exerted inhibitory effects on airway hyper-responsiveness in a murine asthma model. Heat-killed lactic acid bacteria were orally administered into BALB/c mice, followed by challenge with aerosolized ovalbumin, after which allergic symptoms were evaluated. Airway inflammation was suppressed in the L. plantarum- and L. curvatus-treated mice. Interleukin (IL)-4 and IL-5 levels were significantly lower in the L. plantarum- and L. curvatus-treated mice than in those treated with L. sakei subsp. sakei. Importantly, heat-killed L. plantarum administration induced Foxp3 expression in intestinal lamina propria cells, and heat-killed L. curvatus induced IL-10 as a way of inducing tolerance. Specific strains of lactobacilli isolated from kimchi can effectively suppress airway hyper-responsiveness.-
dc.language영어-
dc.language.isoen-
dc.publisherSPRINGER/PLENUM PUBLISHERS-
dc.subjectGROWTH-FACTOR-BETA-
dc.subjectT-CELLS-
dc.subjectORAL TOLERANCE-
dc.subjectASTHMA-
dc.subjectMECHANISMS-
dc.subjectPREVENTION-
dc.subjectPROBIOTICS-
dc.subjectCYTOKINES-
dc.subjectCOLITIS-
dc.subjectPROTEIN-
dc.titleDifferential Suppression of Heat-Killed Lactobacilli Isolated from kimchi, a Korean Traditional Food, on Airway Hyper-responsiveness in Mice-
dc.typeArticle-
dc.contributor.affiliatedAuthorCho, Daeho-
dc.identifier.doi10.1007/s10875-010-9375-8-
dc.identifier.scopusid2-s2.0-77953287334-
dc.identifier.wosid000277937400014-
dc.identifier.bibliographicCitationJOURNAL OF CLINICAL IMMUNOLOGY, v.30, no.3, pp.449 - 458-
dc.relation.isPartOfJOURNAL OF CLINICAL IMMUNOLOGY-
dc.citation.titleJOURNAL OF CLINICAL IMMUNOLOGY-
dc.citation.volume30-
dc.citation.number3-
dc.citation.startPage449-
dc.citation.endPage458-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaImmunology-
dc.relation.journalWebOfScienceCategoryImmunology-
dc.subject.keywordPlusGROWTH-FACTOR-BETA-
dc.subject.keywordPlusT-CELLS-
dc.subject.keywordPlusORAL TOLERANCE-
dc.subject.keywordPlusASTHMA-
dc.subject.keywordPlusMECHANISMS-
dc.subject.keywordPlusPREVENTION-
dc.subject.keywordPlusPROBIOTICS-
dc.subject.keywordPlusCYTOKINES-
dc.subject.keywordPlusCOLITIS-
dc.subject.keywordPlusPROTEIN-
dc.subject.keywordAuthorKimchi-
dc.subject.keywordAuthorasthma-
dc.subject.keywordAuthortolerance-
dc.subject.keywordAuthormice-
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