1. Isolation of food-derived bacteria inducing interleukin-22 in B cells
- Author
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Takahiro Adachi, Kunihiko Kotake, Asai Noriyuki, Hiroo Yokozeki, Kumazawa Toshihiko, Atsuhisa Nishimura, and Tsukasa Ugajin
- Subjects
food.ingredient ,Weissella ,miso ,Lactococcus ,Immunology ,Applied Microbiology and Biotechnology ,Microbiology ,food ,Lactobacillus ,Tetragenococcus halophilus ,IL-22 ,skin barrier ,Tetragenococcus ,bacteria ,B cell ,biology ,Full Paper ,Chemistry ,Gastroenterology ,Interleukin ,food and beverages ,biology.organism_classification ,Pediococcus ,Bacillus coagulans ,Food Science - Abstract
Recently, we found a novel function of the lactic acid bacterium Tetragenococcus halophilus derived from miso, a fermented soy paste, that induces interleukin (IL)-22 production in B cells preferentially. IL-22 plays a critical role in barrier functions in the gut and skin. We further screened other bacteria species, namely, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Weissella, Pediococcus, and Bacillus, in addition to Tetragenococcus and found that some of them possessed robust IL-22-inducible function in B cells in vitro. This process resulted in the augmented expression of activation markers CD86 and CD69 on B and T cells, respectively. However, these observations were not correlated with IL-22 production. We isolated Bacillus coagulans sc-09 from miso and determined it to be the best strain to induce robust IL-22 production in B cells. Furthermore, feeding B. coagulans sc-09 to mice augmented the barrier function of the skin regardless of gut microbiota.
- Published
- 2019