Increases in GroES and GroEL from Lactobacillus acidophilus L-92 in response to a decrease in medium pH, and changes in cytokine release from splenocytes : Transcriptome and proteome analyses(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
スポンサーリンク
概要
- 論文の詳細を見る
To study the anti-allergy effects of probiotic Lactobacillus acidophilus L-92 (L-92), changes in the immunomodulatory effect and key cell components in response to media pH in which L-92 cells were cultivated were studied using microarray and proteome analyses. Growth of L-92 cells was restricted if the medium pH was uncontrolled and the release of IL-12 from splenocytes increased as the pH decreased during cell growth. The decrease in pH from 5.0 to 4.5 at the exponential phase of growth had the greatest effect on the release of IL-12. When L-92 cells were cultured at low pH, the release of IL-12, IFN-γ and IL-10 was increased but IL-4 release was decreased from splenocytes. Comparative transcriptome analysis between L-92 cells cultured at pH 5.0 and pH 4.5 in MRS medium revealed significant up-regulation of 121 genes and down-regulation of 92 genes. Among the significantly changed genes, heat shock proteins such as GroES and GroEL were considered to be the most likely components affecting immunomodulation. Proteome analysis of the cell wall-associated components of L-92 also supported increases in GroES and GroEL as cell surface components in L-92 cells cultured at a lower pH. In conclusion, increases in cell wall-associated components of L-92, such as GroES and GroEL, in response to a pH decrease affect the release of certain cytokines from splenocytes.
著者
-
Yamamoto Naoyuki
Functional Food and Drink Development Laboratory, Calpis Co., Ltd.
-
Yamamoto Naoyuki
Microbiology & Fermentation Laboratory
-
Yamamoto Naoyuki
Microbiology And Fermentation Laboratory Calpis Co. Ltd.
-
Kuwana Rumiko
Microbiology and Fermentation Laboratory, Calpis Co., Ltd.
関連論文
- Purification and identification of proteolytic enzymes from Aspergillus oryzae capable of producing the antihypertensive peptide Ile-Pro-Pro(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Characterization of adhesive molecule with affinity to Caco-2 cells in Lactobacillus acidophilus by proteome analysis(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Increases in GroES and GroEL from Lactobacillus acidophilus L-92 in response to a decrease in medium pH, and changes in cytokine release from splenocytes : Transcriptome and proteome analyses(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Transcriptional response of Lactobacillus acidophilus L-92 after attachment to epithelial Caco-2 cells(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Accumulation of ACE Inhibitory Tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in Vascular Endothelial Cells
- Comparative analysis of proteolytic enzymes need for processing of antihypertensive peptides between Lactobacillus helveticus CM4 and DPC4571(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides