Title |
Effects of heat-killed Lactobacillus plantarum against influenza viruses in mice |
Author |
Sehee Park1, Jin Il Kim1, Joon-Yong Bae1, Kirim Yoo1, Hyunung Kim2, In-Ho Kim3, Man-Seong Park1*, and Ilseob Lee1* |
Address |
1Department of Microbiology, the Institute for Viral Diseases, College of Medicine, Korea University, Seoul 02841, Republic of Korea, 2Biogenics Korea Co., Ltd., Seoul 06125, Republic of Korea, 3Korea Food Research Institute, Wanju 55365, Republic of Korea |
Bibliography |
Journal of Microbiology, 56(2),145–149, 2018,
|
DOI |
10.1007/s12275-018-7411-1
|
Key Words |
Lactobacillus plantarum, heat-killed probiotic, influenza
virus, kimchi |
Abstract |
The potential use of dietary measures to treat influenza can
be an important alternative for those who lack access to influenza
vaccines or antiviral drugs. Lactobacillus plantarum
(Lp) is one of many lactic acid bacteria that grow in ‘kimchi’,
an essential part of Korean meal, and several strains of Lp
reportedly show protective effects against influenza. Using
heat-killed Lp (nF1) isolated from kimchi, which is known
for its immunomodulatory effects, we investigated whether
regular oral intake of nF1 could influence the outcome of influenza
virus infection in a mouse model. In a lethal challenge
with influenza A (H1N1 and H3N2 subtypes) and influenza
B (Yamagata lineage) viruses, daily oral administration
of nF1 delayed the mean number of days to death of the
infected mice and resulted in increased survival rates compared
with those of the non-treated mice. Consistent with
these observations, nF1 treatment also significantly reduced
viral replication in the lungs of the infected mice. Taken together,
our results might suggest the remedial potential of heatkilled
Lactobacillus probiotics against influenza. |