Enhanced Immunomodulatory Activity and Stability in Simulated Digestive Juices of Lactobacillus plantarum L-137 by Heat Treatment

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  • FUJIKI Takashi
    Food Science Research Center, House Wellness Foods Corporation Food Science Research Center, House Wellness Foods Corporation
  • HIROSE Yoshitaka
    Food Science Research Center, House Wellness Foods Corporation Food Science Research Center, House Wellness Foods Corporation
  • YAMAMOTO Yoshihiro
    Food Science Research Center, House Wellness Foods Corporation Food Science Research Center, House Wellness Foods Corporation
  • MUROSAKI Shinji
    Food Science Research Center, House Wellness Foods Corporation Food Science Research Center, House Wellness Foods Corporation

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  • Enhanced Immunomodulatory Activity and Stability in Simulated Digestive Juices of <i>Lactobacillus plantarum</i> L-137 by Heat Treatment

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This study reports the effect of heat treating Lactobacillus plantarum L-137 on its in vitro cytokine-inducing activity, on the stability of this activity in simulated digestive juices, and on its in vivo immunomodulatory properties. L-137 cells were harvested at the stationary phase with or without the subsequent heat treatment and then lyophilized. Heat-killed L-137 cells stimulated mouse spleen cells to produce more interleukin-12p40 than unheated L-137. The interleukin-12p40-inducing activity of unheated L-137 was significantly lower when incubated with simulated intestinal juice, but the activity of heat-killed L-137 cells was maintained. Furthermore, heat-killed L-137 was more protective than unheated L-137 in a mouse model of dextran sulfate sodium-induced colitis. A heat treatment may therefore be effective for enhancing the immunomodulatory activity of L-137 cells.

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