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Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium

Masuda, Susumu, Yamaguchi, Hitomi, Kurokawa, Toshiko, Shirakami, Tomoyuki, Tsuji, Ryohei F., Nishimura, Ikuko
International journal of food microbiology 2008 v.121 no.3 pp. 245-252
immunity, lactic acid bacteria, halophytes, salt concentration, immunostimulants, traditional foods, brewing, soy sauce, Tetragenococcus halophilus, culture media, interleukin-12, Japan
A halophilic lactic acid bacterium, Tetragenococcus halophilus, was found to possess an immunomodulatory activity that promotes T helper type 1 (Th1) immunity in addition to its important roles in soy sauce brewing. Strain Th221 was selected from 151 strains isolated from soy sauce (shoyu) moromi, since it induced strong interleukin (IL)-12 production by mouse peritoneal macrophages in vitro. The relationship between the salt concentration in the medium and the IL-12 production-inducing activity of this strain was investigated, and the activity was found to be strong when the bacteria were grown in medium containing >=10% (w/v) salt. The Th1-promoting activity was also manifested in an in vivo mouse study, since Th1-dependant contact sensitivity was augmented and Th2 immunity, as evaluated by specific immunoglobulin E production, was suppressed following oral ingestion of Th221. Based on these findings, Th221 administration may be useful for improving allergic symptoms.