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Showing results for tags 'lactobacillus'.
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Celiac.com 11/02/2021 - Lactobacillus strains L. plantarum HEAL9 and L. paracasei 8700:2 have shown anti-inflammatory properties by reducing the body's pro-inflammatory responses to antigens. Using a randomized double-blind placebo-controlled trial, a team of researchers recently set out to test the hypothesis that the two strains suppress ongoing celiac disease autoimmunity in genetically at risk children on a gluten-containing diet. The research team included Åsa Håkansson; Carin Andrén Aronsson; Charlotte Brundin; Elin Oscarsson; Göran Molin; and Daniel Agardh. They are variously affiliated with the Department of Food Technology Engineering and Nutrition, Lund University in Lund, Sweden; and the The Diabetes and Celiac Disease Unit, Department of Clinical Sciences, Lund University, 21428 Malmö, Sweden. The team enrolled a total of seventy-eight children with celiac disease autoimmunity. For six months, forty of the children received 1010 CFU/day of L. plantarum HEAL9 and L. paracasei 8700:2 (probiotic group), while 38 children received a placebo containing maltodextrin. Using blood samples drawn at zero, three and six months, the team measured phenotyping of peripheral blood lymphocytes and IgA and IgG autoantibodies against tissue transglutaminase (tTG). They found that naïve CD45RA+ Th cells decreased in the placebo group, while effector and memory CD45RO+ Th cells, and cells expressing CD4+CD25highCD45RO+CCR4+ increased. They also saw changes in the NK cells and NKT cells between the groups. Compared to the placebo group, the probiotic group saw average levels of IgA-tTG increase more substantially over time, while average levels of IgG-tTG decreased. Their results show that daily oral administration of L. plantarum HEAL9 and L. paracasei 8700:2 reduces the intensity of the peripheral immune response in children with celiac disease autoimmunity. Read more in Nutrients 2019, 11(8), 1925
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Bioengineered Probiotic Could Prevent Listeria Infections
Scott Adams posted an article in Latest Research
Celiac.com 08/25/2021 - For people who are old, pregnant, or suffering from compromised immune systems, listeriosis is a serious food-borne illness that is fatal for about 20 percent of patients, even with antibiotic treatment. Now, Purdue University’s Arun Bhunia, a professor of food science, and postdoctoral researcher Rishi Drolia have created a new probiotic that could prevent infections in high-risk patients, and help make potentially deadly listeria infections a thing of the past. Their technology uses a bioengineered version of Lactobacillus, a bacterium common in the human gut, to block the pathway the Listeria monocytogenes bacteria use to cross intestinal wall cells into the bloodstream. Their special Lactobacillus bacteria "seeks out the same proteins as Listeria monocytogenes in the gut," says Bhunia, before attaching, and blocking the pathway for Listeria. According to Bhunia, “This could be included in probiotic yogurts, capsules or gummies and used as a preventive measure to treat people who are at high risk of infection.” When the team's special Lactobacillus probiotic was introduced to human gut cells and in mice, it easily colonized the intestine and attached to epithelial cells. Pathogenic Listeria was subsequently unable to attach to those gut cells and reach the bloodstream. This prevented infection in these patients. This study provides the first successful use of engineered probiotic strains to outcompete and reduce pathogen growth by binding to the receptor adhesion sites. The team's approach provides a pathway for the use of bioengineered probiotic bacteria to potentially treat numerous conditions, including other gut illnesses such as celiac disease or inflammatory bowel disease, without raising serious health or regulatory concerns, say the authors. “We’ve seen evidence that the same proteins Listeria adheres to are overactive in these other illnesses,” Drolia said. “The probiotic has an anti-inflammatory effect and colonizes the gut for a week or more at a time. We’re interested in seeing how this could improve the lives of patients suffering from a variety of gut-related illnesses.” Bhunia has filed for a patent on the bioengineered Lactobacillus probiotic and foresees licensing the technology. Successful engineering of bacteria could see the technology expanded to fight other food-borne illnesses. The team is interested in applying this model to other pathogenic bacteria such as E. coli or Salmonella Read more in the Monticello Herald Journal-
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Celiac.com 03/20/2019 - Sensitivities to gluten are becoming more common. Patients with celiac disease have wheat-specific immune responses, but researchers have remained uncertain about the potential role of non-wheat proteins in triggering symptoms in celiac or gluten-sensitive patients. A team of researchers recently set out to assess the role of non-gluten proteins that may trigger symptoms in celiac or gluten-sensitive patients. Specifically, the team wanted to determine if lactobacillus degrades and/or reduces the inflammatory effects of amylase trypsin inhibitors (ATI). The research team included Alberto Caminero, Justin L. McCarville, Victor F. Zevallos, Marc Pigrau, Xuechen B. Yu, Jennifer Jury, Heather J. Galipeau, Alexandra V. Clarizio, Javier Casqueiro, Joseph A. Murray, Stephen M. Collins, Armin Alaedini, Premysl Bercik, Detlef Schuppan, and Elena F. Verdu. The researchers put mice on a gluten-free diet, with or without wheat amylase trypsin inhibitors (ATI), for one week. Mice included a control group of C57BL/6 mice, and groups of Myd88–/–, Ticam1–/–, and Il15–/– mice. The team then collected small intestine tissues and measured intestinal intraepithelial lymphocytes (IELs). They also looked at gut permeability and intestinal transit times. Control mice fed ATI for one week were fed daily with Lactobacillus strains with either high or low ATI-degrading capacity. The team sensitized NOD/DQ8 mice to gluten, and then fed them an ATI diet, a gluten-containing diet or a diet with ATI and gluten for two weeks. Mice were also treated with Lactobacillus strains that had high or low ATI-degrading capacity. The team took samples of intestinal tissues, and measured IELs, gene expression, gut permeability and intestinal microbiota profiles. Intestinal tissues from control mice show that ATI triggered an innate immune response by activating TLR4 signaling to MD2 and CD14, and impaired barrier function even in the absence of mucosal damage. Gluten-sensitized mice carrying HLA-DQ8 showed increased intestinal inflammation in response to dietary gluten. The team found that lactobacillus degraded and reduced the inflammatory effects of ATI. In conclusion, amylase trypsin inhibitors influence gluten-induced intestinal symptoms in wild-type mice and increase inflammation to gluten in genetically susceptible mice. Lactobacillus degrades and reduces the inflammatory effects of ATI. Strategies to alter the gut microbiome, such as the ingestion of bacteria that can degrade and reduce ATI, may be helpful for people with various wheat-sensitivities, including celiac disease. Read more at Gastroenterology The researchers are variously affiliated with the Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada; the Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany; Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany; the Department of Medicine, Columbia University, New York, NY, USA; the Institute of Human Nutrition, Columbia University, New York, NY, USA; the Department of Microbiology. Universidad de Leon, Leon, Spain Division of Gastroenterology and Hepatology, Department of Immunology, Mayo Clinic College of Medicine, Rochester, Minnesota; the Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany; Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany; and the Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.
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