Lipoteichoic acid obtained from Lactobacillus paracasei via low-temperature pasteurization alleviates the macrophage inflammatory response by downregulating the NF-κB signaling pathway

Abstract

This study compared the anti-inflammatory properties of Lactobacillus paracasei 6–1 lipoteichoic acid (LTA) obtained via different heat treatments to clarify the effect of heat intensity on its immunomodulatory activity. LTA exposed to low-temperature pasteurization (65 °C for 30 min) contained more acetylglucosamine and exhibited the strongest anti-inflammatory activity. It significantly down-regulated the pro-inflammatory cytokine levels (tumor necrosis factor-alpha (TNF-α), IL-1, IL-6, and IL-12) and increased that of the IL-10 anti-inflammatory cytokine (p < 0.05). LTA effectively improved cytokine imbalance in mice repaired the intestinal oxidative damage caused by enteritis, and regulated inflammation by downregulating MyD88, TLR4, p-ERK, NF-κB p65, and p-NF-κB p65 expression (p < 0.05) on the protein and transcript levels. In summary, low-temperature pasteurized LTA more effectively regulated the inflammatory response by downregulating the TLR4-MyD88-MAPK and NF-κB signaling pathways.

Keywords

• Lipoteichoic acid
• Lactobacillus paracasei
• Heating intensity
• Anti-inflammation