Modulatory properties of Lactobacillus paracasei fermented milks on gastric inflammatory conditions

Abstract

The potential of Lactobacillus paracasei strains for the development of fermented milks with anti-inflammatory properties at the gastrointestinal level was studied, focused particularly at the gastric level. L. paracasei CIDCA 8339, CIDCA 83123 and CIDCA 83124 adhered, but did not modulate the innate immune response in gastric epithelial cells. However, the bioactive metabolites produced during milk fermentation exerted a significant downregulation of the inflammatory response induced by Flagellin in gastric AGS cells. It was evidenced that lactate mediated this effect through NF-κB inhibition and HIF-1α activation. In an acute gastritis murine model, lactate did not protect from gastric damage induced with ethanol and HCl. However, the consumption of L. paracasei CIDCA 8339 reduced the histopathological score of 50% of tested animals, showing a gastroprotective effect. These results propose L. paracasei strains as new candidates for the development of functional fermented milks with anti-inflammatory properties at the gastrointestinal tract.