Oral Administration of Heat-Killed Lactobacillus brevis SBC8803 Ameliorates the Development of Dermatitis and Inhibits Immunoglobulin E Production in Atopic Dermatitis Model NC/Nga Mice(Pharmacology)

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概要

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• We have previously shown that the oral administration of heat-killed Lactobacillus brevis (L. brevis) SBC8803 strain inhibits IgE production in ovalbumin (OVA)-sensitized BALB/c mice through improvement of the type-1 helper T (Th1)/Th2 balance toward Th1 dominance. Atopic dermatitis is one of the most common skin diseases and is frequently associated with elevated immunoglobulin E (IgE) antibodies against many kinds of allergens. In this study, we investigated the inhibitory effect of oral administration of L. brevis SBC8803 on the development of dermatitis and IgE elevation using the NC/Nga atopic dermatitis model mice. Male 8-week-old NC/Nga mice were sensitized by the topical application of picryl chloride to foot pads and shaved abdomen. These mice were boosted with picryl chloride by topical application onto the ears once a week for 9 weeks. The mice (n=10 per group) were fed a diet containing 0%, 0.05% or 0.5% of heat-killed L. brevis SBC8803 from 2 weeks before the first sensitization to the end of the study. Total IgE concentration in serum, clinical score, and ear thickness were periodically examined throughout the study. Finally, cytokine (interleukin (IL)-4, IL-5, IL-6, IL-10, IL-12, IFN-γ and transforming growth factor (TGF)-β) productions from splenocytes and Peyer's patch (PP) cells of mice were measured. Oral administration of L. brevis SBC8803 significantly inhibited IgE production and ear swelling, and suppressed the development of dermatitis in a dose-dependent manner. Inimunosuppressive cytokines such as IL-10 and TGF-β production from PP cells significantly increased in the 0.5% group compared to the control group although Th1-type and Th2-type cytokines production was not affected.

• 公益社団法人日本薬学会の論文
• 2008-05-01

著者

• YASUI Hisako

  Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University

• Watari Junji

  Frontier Laboratories Of Value Creation Sapporo Breweries

• Yasui Hisako

  Sciences Of Functional Foods Graduate School Of Agriculture Shinshu University

• Yasui Hisako

  Sciences Of Functional Foods (integrated Department) Graduate School Of Agriculture Shinshu Universi

• SEGAWA Shuichi

  Frontier Laboratories of Value Creation, Sapporo Breweries

• KANEDA Hirotaka

  Frontier Laboratories of Value Creation, Sapporo Breweries

• HAYASHI Atsushi

  Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University

• NAKAKITA Yasukazu

  Frontier Laboratories of Value Creation, Sapporo Breweries Ltd.

• Kaneda H

  Frontier Laboratories Of Value Creation Sapporo Breweries

• Nakakita Yasukazu

  Frontier Laboratories Of Value Creation Sapporo Breweries Ltd.

• Hayashi Atsushi

  Sciences Of Functional Foods Graduate School Of Agriculture Shinshu University

• Segawa Shuichi

  Frontier Laboratories Of Value Creation Sapporo Breweries

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