Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Research: (mouse) How probiotic bacteria protect against inflammatory bowel diseases
3 views
Skip to first unread message
zumone2002
Apr 26, 2012, 2:10:26 PM4/26/12
to
https://portal.mytum.de/pressestelle/pressemitteilungen/NewsArticle_20120425_103359
How probiotic bacteria protect against inflammatory bowel diseases
Some lactic acid bacteria can alleviate inflammation and therefore
prevent intestinal disorders. Scientists have now decoded the
biochemical mechanism that lies behind the protective effect of the
bacteria. In experiments with mice, the researchers succeeded in
demonstrating that lactocepin – an enzyme produced by certain lactic
acid bacteria – selectively degrades inflammatory mediators in
diseased tissue. This new evidence might lead to new approaches for
the treatment of inflammatory bowel diseases.
Yoghurt has been valued for centuries for its health-promoting
effects. These effects are thought to be mediated by the lactic acid
bacteria typically contained in yoghurt. Evidence from recent
scientific studies show that some bacterial strains actually have a
probiotic effect and can thus prevent disease. A team of biologists
and nutrition scientists working with Prof. Dirk Haller from the
Technische Universitaet Muenchen (TUM) has now discovered the
mechanisms at work behind this protective effect (Cell Host &
Microbe).
In experiments with mice, the scientists observed that lactocepin – an
enzyme produced from the lactic acid bacterium Lactobacillus paracasei
– can selectively interrupt inflammatory processes. As the scientists
observed, lactocepin degrades messengers from the immune system, known
as chemokines, in the diseased tissue. As a part of the “normal”
immune response, chemokines are needed to guide defense cells to the
source of the infection. In chronic intestinal disorders like Crohn’s
disease and ulcerative colitis, the otherwise highly effective defense
mechanism against infectious agents is malfunctioning. Chemokines such
as “IP-10” then contribute to the tissue damage due to chronic
inflammatory processes, preventing the tissue from healing.
“Lactocepin is a familiar element in food technology research,” says
Prof. Dirk Haller, who holds the Chair for Biofunctionality of Food at
the TUM. “What is surprising, however, is its biomedical effect,
namely the force with which the enzyme attacks and degrades very
specific inflammatory mediators.” Haller is certain that, based on
this mechanism, it will be possible to develop new approaches to the
targeted prevention and treatment of chronic bowel diseases as well as
skin disorders: “The anti-inflammatory effect of lactocepin is limited
to specific areas and up to now it has no known side effects.”
The scientist therefore plans to carry out clinical studies in order
to test the possible pharmaceutical application of the enzyme.
Questions also remain to be answered in relation to the “production”
of lactocepin by lactic acid bacteria. Some bacterial strains, such as
Lactobacillus paracasei, produce highly potent lactocepins; however,
the effectiveness of other microorganisms has not yet been proven.
Dirk Haller therefore warns against false promises: “Not every product
labeled as ‘probiotic’ actually earns this name.”
--
Luke
How probiotic bacteria protect against inflammatory bowel diseases
Some lactic acid bacteria can alleviate inflammation and therefore
prevent intestinal disorders. Scientists have now decoded the
biochemical mechanism that lies behind the protective effect of the
bacteria. In experiments with mice, the researchers succeeded in
demonstrating that lactocepin – an enzyme produced by certain lactic
acid bacteria – selectively degrades inflammatory mediators in
diseased tissue. This new evidence might lead to new approaches for
the treatment of inflammatory bowel diseases.
Yoghurt has been valued for centuries for its health-promoting
effects. These effects are thought to be mediated by the lactic acid
bacteria typically contained in yoghurt. Evidence from recent
scientific studies show that some bacterial strains actually have a
probiotic effect and can thus prevent disease. A team of biologists
and nutrition scientists working with Prof. Dirk Haller from the
Technische Universitaet Muenchen (TUM) has now discovered the
mechanisms at work behind this protective effect (Cell Host &
Microbe).
In experiments with mice, the scientists observed that lactocepin – an
enzyme produced from the lactic acid bacterium Lactobacillus paracasei
– can selectively interrupt inflammatory processes. As the scientists
observed, lactocepin degrades messengers from the immune system, known
as chemokines, in the diseased tissue. As a part of the “normal”
immune response, chemokines are needed to guide defense cells to the
source of the infection. In chronic intestinal disorders like Crohn’s
disease and ulcerative colitis, the otherwise highly effective defense
mechanism against infectious agents is malfunctioning. Chemokines such
as “IP-10” then contribute to the tissue damage due to chronic
inflammatory processes, preventing the tissue from healing.
“Lactocepin is a familiar element in food technology research,” says
Prof. Dirk Haller, who holds the Chair for Biofunctionality of Food at
the TUM. “What is surprising, however, is its biomedical effect,
namely the force with which the enzyme attacks and degrades very
specific inflammatory mediators.” Haller is certain that, based on
this mechanism, it will be possible to develop new approaches to the
targeted prevention and treatment of chronic bowel diseases as well as
skin disorders: “The anti-inflammatory effect of lactocepin is limited
to specific areas and up to now it has no known side effects.”
The scientist therefore plans to carry out clinical studies in order
to test the possible pharmaceutical application of the enzyme.
Questions also remain to be answered in relation to the “production”
of lactocepin by lactic acid bacteria. Some bacterial strains, such as
Lactobacillus paracasei, produce highly potent lactocepins; however,
the effectiveness of other microorganisms has not yet been proven.
Dirk Haller therefore warns against false promises: “Not every product
labeled as ‘probiotic’ actually earns this name.”
--
Luke
Jeff
May 21, 2012, 6:48:58 PM5/21/12
to
good stuff, may be interesting to see how this fits in with Vanny's post
on the 3 eco-types
on the 3 eco-types
0 new messages