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

[Display omitted] •Low-temperature pasteurization improves the anti-inflammation activity of LTA;•Low-temperature pasteurization increases acetylglucosamine content in LTA；•LTA improves cytokine imbalance and repairs oxidative damage in the intestine.•caused by enteritis;•LTA alleviates inflammation...

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Bibliographic Details
Published in:Journal of functional foods 2023-08, Vol.107, p.105673, Article 105673
Main Authors: Zhang, Luting, Liu, Juyuan, Kong, Shuwen, Chen, Nuo, Hung, Wei-Lian, Zhao, Wen, Zeng, Zhaozhong, Zhang, Jian, Yang, Zhennai
Format: Article
Language:English
Subjects:
Anti-inflammation
Heating intensity
Lactobacillus paracasei
Lipoteichoic acid
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Summary:[Display omitted] •Low-temperature pasteurization improves the anti-inflammation activity of LTA;•Low-temperature pasteurization increases acetylglucosamine content in LTA；•LTA improves cytokine imbalance and repairs oxidative damage in the intestine.•caused by enteritis;•LTA alleviates inflammation by downregulating the NF-κB signaling pathway. 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 
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2023.105673