Genes Responsible for the Positive Effects of Probiotics Identified
In the study an important type of immune cell derived from blood from healthy volunteers was stimulated with different types of the probiotic Lactobacillus plantarum. These different types of Lactobacillus plantarum had very different effects on the immune cells.
23 Jun 2010 --- For the first time ever, genes responsible for beneficial effects on human health in bacteria have been identified. The genes enable probiotics to stimulate cells of the immune system in a positive way. After contact with probiotics the immune cells produced substances which result in a better regulation of the human immune system. These are the conclusions of research of TI Food and Nutrition, carried out by NIZO food research, TNO, University Medical Center Groningen (UMCG) and Wageningen University and Research Center.
In the study an important type of immune cell derived from blood from healthy volunteers was stimulated with different types of the probiotic Lactobacillus plantarum. These different types of Lactobacillus plantarum had very different effects on the immune cells. Some bacteria boosted the immune system. Others caused the cells to regulate the immune system in a better way, which is the preferred reaction of probiotics. Since the genetic blue print of the different types of Lactobacillus plantarum were known, researchers could link the genetic differences with the desired reaction. It appeared that some specific genes are responsible for improvement of the functioning of the probiotics. The results of the study were recently published in the scientific journal PlosOne.
Jerry Wells (Chair of the Host-Microbe Interactomics Group, Wageningen UR) explains that for the first time it has been made clear that specific genes and mechanisms in bacteria determine the working of probiotics. From a scientific point of view this is a very important discovery but it also enables manufacturers to develop and manufacture probiotics which function well.
TI Food and Nutrition is a leading international institute for food and nutrition research. Operating as a public-private partnership, TIFN carries out long-term strategic research to enhance innovation in the food industry in developing and producing safe, healthy and tasty foods. The partners are CSM, DSM, Royal FrieslandCampina, Groningen University/University Medical Center Groningen, Unilever, Maastricht University, NIZO food research, NZO, TNO, VION en Wageningen University and Research Center.
