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Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect

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Author

  • Mattia Pia Arena
  • Pasquale Russo
  • Vittorio Capozzi
  • Ana Rascón
  • Giovanna E. Felis
  • Giuseppe Spano
  • Daniela Fiocco

Summary, in English

The influence of oat and barley β-glucans on some features of diverse probiotic strains was investigated. Neither barley nor oat β-glucans supported the growth of any of the investigated strains when used as the sole carbon source in fermentation media. No protective effect by β-glucans was observed on bacterial survival to in vitro simulation of the human digestive tract. Moreover, the presence of β-glucans did not enhance the ability of probiotic bacteria to adhere on human intestinal cells. The immunomodulatory activities of probiotics, β-glucans, and their combinations were studied and compared in vitro by transcriptional analysis of immune-related genes on LPS-stimulated THP-1 macrophages. Immune modulating properties were evidenced. In particular, mixtures of probiotic microorganisms and barley β-glucans exhibited synergistic effects in modulating the transcriptional level of several immune-related genes, leading to an overall enhanced anti-inflammatory effect. Together, these findings suggest a promising application of probiotic bacteria and β-glucans in the preparation of dietary mixtures presenting health-promoting features such as immunomodulatory properties.

Department/s

  • Food for Health Science Centre

Publishing year

2016-05-01

Language

English

Pages

12-23

Publication/Series

Journal of Functional Foods

Volume

23

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Science
  • Nutrition and Dietetics

Keywords

  • Beta Glucan (PubChem CID: 9202437)
  • Immune system
  • Prebiotics
  • Probiotics
  • Relative gene expression
  • Synbiotics
  • β-glucan

Status

Published

ISBN/ISSN/Other

  • ISSN: 1756-4646