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http://dx.doi.org/10.4014/jmb.2001.01038

Immune-stimulating Effect of Lactobacillus plantarum Ln1 Isolated from the Traditional Korean Fermented Food, Kimchi  

Jang, Hye Ji (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Yu, Hyung-Seok (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Journal of Microbiology and Biotechnology / v.30, no.6, 2020 , pp. 926-929 More about this Journal
Abstract
This study aimed to determine the immune-stimulating effects of heat-killed Lactobacillus plantarum Ln1 (HK-Ln1) through the production of nitric oxide (NO) and pro-inflammatory cytokine achieved by inducing NF-κB and mitogen-activated protein kinase (MAPK)-signaling pathways in macrophages. HK-Ln1 showed higher NO and cytokine production compared to control (nonstimulated lipopolysaccharide); in addition, the expression of inducible nitric oxide synthase (iNOS) was induced through HK-Ln1treatment. The phosphorylation of IκB-α and p65 increased following treatment by HK-Ln1, which implicates IκB-α degradation and the translocation of p65 to nucleus. In addition, the phosphorylation of MAPKs, ERK 1/2, JNK, and p38 was induced following HK-Ln1 treatment.
Keywords
Lactobacillus plantarum; probiotics; heat-killed cells; immune-stimulating;
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Times Cited By KSCI : 10  (Citation Analysis)
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