Title:Lactococcus lactis Administration Modulates IgE and IL-4 Production and Promotes Enterobacteria Growth in the Gut from Ethanol-Intake Mice
Volume: 28
Issue: 10
Author(s): Letícia Antunes Athayde, Sarah Leão Fiorini de Aguiar, Mariana Camila Gonçalves Miranda, Ronize Viviane Jorge Brito, Ana Maria Caetano de Faria, Sergio Avelino Mota Nobre and Mariléia Chaves Andrade*
Affiliation:
- Center for Biological and Health Sciences (CCBS), Montes Claros State University (UNIMONTES), Montes Claros, Minas Gerais,Brazil
Keywords:
Alcohol, gut, immunoglobulin E, interleukin-4, Lactococcus lactis, gastric tissue.
Abstract:
Background: It is well known that alcohol can trigger inflammatory effects in the gastrointestinal
tract (GIT), interfering with mucosal homeostasis.
Objectives: This study evaluated the effectiveness of Lactococcus lactis treatment in controlling
the increase in molecular biomarkers related to allergic inflammation and the effect on the diversity
and abundance of the Enterobacteriaceae family in the GIT after high-dose acute administration of
ethanol.
Methods: Mice received ethanol or saline solution by gavage for four consecutive days, and 24 h
after the last administration, the animals were given L. lactis or M17 broth orally ad libitum for
two consecutive days. The animals were subsequently sacrificed and dissected.
Results: L. lactis treatment was able to restore basal levels of secretory immunoglobulin A in the
gastric mucosa, serum total immunoglobulin E, interleukin (IL)-4 production in gastric and intestinal
tissues, and IL-10 levels in gastric tissue. L. lactis treatment encouraged the diversification of
the Enterobacteriaceae population, particularly the commensal species, in the GIT.
Conclusion: This research opens a field of studies regarding the modulatory effect of L. lactis on
immunological and microbial changes induced after alcohol intake.
