The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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610 - ‘Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production’. International Archives of Allergy and Immunology. 145:249–257

Reference Number: 610

Year: 2008

Authors: Yuji Nonaka, Takayuki Izumo, Fumi Izumi, et. al.

Link: Link to original paper

Health: Allergies | Autoimmune | Key Research Papers

Intolerance & Sensitivity: Allergies

Lactic Acid Bacteria: Prevalence

Summary

Abstract

Background: Many types of fermented food are consumed in Japan. Although some are produced by plant-origin lactic-acid bacteria (LAB) fermentation, the physiological functions of such bacteria remain unclear. We therefore isolated LAB of plant origin from Kyoto pickles and determined the immunological activity of heat-killed preparations of plant-origin LAB.

Methods: The Lactobacillus pentosus strain S-PT84 was selected from among 16 LAB of plant origin as the strongest interleukin (IL)-12-inducing strain. IL-12- and IL-10-inducing activities were determined with macrophages from BALB/c mice. The in vivo immunomodulating effect of S-PT84was determined with BALB/c mice fed S-PT84. The antiallergic activity of S-PT84 was examined in ovalbumin (OVA)/alum-administered BALB/c mice.

Results: The L. pentosus strain S-PT84 induced production of both IL-12 and IL-10 in vitro. S-PT84 enhanced splenic natural-killer activity and modulated the T helper (Th) type 1/type 2 balance toward a Th1-dominant state. In the OVA-induced allergy model, orally administered S-PT84 lowered serum IgE levels and suppressed active cutaneous anaphylaxis reaction and splenic IL-4 production. IL-10 production from splenocytes of OVA-immunized mice was upregulated by feeding S-PT84.

Conclusions: Despite heat-killing, S-PT84 exhibited antiallergic effects by modulating the Th1/Th2 balance and inducing regulatory T cells. The L. pentosus strain S-PT84, which is of plant origin and isolated from a traditional Japanese food, is expected to be useful for the treatment of many immune diseases including allergies, tumours, infectious diseases and auto-immune diseases.

Significance of this study to the baker

In this study, heat-killed lactic acid bacteria were shown to produce chemicals that are anti-inflammatory and minimise immune response. For example, Th1/Th2 are known to trigger inflammation in the body and produce antibodies. S-PT84, a strain of Lactobacillus pentosus derived from plants, induced the production of regulatory T cells, known to calm the immune system and help prevent autoimmunity. S-PT84 also helped to modulate Th1/Th2 cells. In light of these findings, the researchers predict S-PT84 will be useful in the treatment of many immune diseases including allergies, tumours, infectious diseases and auto-immune diseases.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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