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Clinical and Diagnostic Laboratory Immunology, March 2004, p. 266-271, Vol. 11, No. 2
1071-412X/04/$08.00+0 DOI: 10.1128/CDLI.11.2.266-271.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.
Dairy Research Centre STELA, Département des Sciences des Aliments et de Nutrition, Université Laval, Québec, Québec, Canada G1K 7P4,1 Food Immunology Group, Nestec SA, Nestlé Research Center Lausanne, Vers-Chez-les-Blanc, CH-1000 Lausanne 26, Switzerland2
Received 4 September 2003/ Returned for modification 22 October 2003/ Accepted 4 December 2003
We have previously demonstrated that Lactobacillus paracasei NCC2461 may help to prevent cow's milk allergy in mice by inducing oral tolerance to ß-lactoglobulin (BLG). To investigate the mechanisms involved in this beneficial effect, we examined the possibility that L. paracasei induces tolerance by hydrolyzing BLG-derived peptides and liberating peptides that stimulate interleukin-10 (IL-10) production. L. paracasei peptidases have been shown to hydrolyze tryptic-chymotryptic peptides from BLG, releasing numerous small peptides with immunomodulating properties. We have now shown that acidic tryptic-chymotryptic peptides stimulate splenocyte proliferation and gamma interferon (IFN-
) production in vitro. Hydrolysis of these peptides with L. paracasei peptidases repressed the lymphocyte stimulation, up-regulated IL-10 production, and down-regulated IFN-
and IL-4 secretion. L. paracasei NCC2461 may therefore induce oral tolerance to BLG in vivo by degrading acidic peptides and releasing immunomodulatory peptides stimulating regulatory T cells, which function as major immunosuppressive agents by secreting IL-10.
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