Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice

Abstract

Lactic acid bacteria (LAB) isolated from kimchi has beneficial antioxidant, anti-obesity, anti-cancer and immunomodulatory effects. Here, we investigated the immunomodulatory effects of vegetable juice (VJ) fermented with Companilactobacillus allii WiKim39 (VJ + WiKim39) or Lactococcus lactis WiKim0124 (VJ + WiKim0124) isolated from kimchi, in vitro and in vivo. Nitric oxide (NO) production and levels of inflammatory markers were significantly lower in lipopolysaccharide (LPS)-stimulated RAW264.7 cells treated with heat-inactivated VJ + WiKim39 and heat-inactivated VJ + WiKim0124 than in untreated cells (P < 0.05). In mice with dextran sulfate sodium (DSS)-induced colitis, oral administration of VJ + WiKim39 and VJ + WiKim0124 attenuated DSS-induced decrease in colon length and mucosal epithelia. Moreover, VJ + WiKim39 and VJ + WiKim0124 significantly downregulated several inflammatory markers (P < 0.05). Overall, WiKim39 and WiKim0124 showed immunomodulatory activity in vitro and in vivo and thus, they could be used in health promoting fermented foods.

Keywords

• Kimchi
• Companilactobacillus allii WiKim39
• Lactococcus lactis WiKim0124
• Vegetable juice fermentation
• Anti-inflammation