A novel probiotics isolated from Japanese "Funazushi" potently exerts a therapeutic effect on DSS-induced colitis

Backgrounds&Aim:In Japan, traditional fermented foods including probiotics such as genus Lactobacillus had been incorporated into dietary life. In this study, we isolated two novel probiotics strains (s193 and s292) from "Funazushi"(Japanese traditional fermented sushi) and evaluated its anti-inflammatory effects on DSS-induced colitis. Results:Strains s193, s292 and Lactobacillus gassei (LG) isolated from dairy products were orally administered on DSS-induced colitis mice. Each probiotics from Funazushi potently improved histologic damage score and mRNA levels of inflammatory cytokines in DSS-induced colitis compared with those parameters in the DSS-treated control and the LG group.Moreover, mRNA levels of IL-10 and IL-27 in CD11c+ dendritic cells (DCs) isolated from MLNs of DSS-treated mice were significantly increased by s193 and s292 administration compared with DSS alone or LG administration. In in vitro experiments, s193 and s292 treatment significantly increased the secretion of IL-10 and IL-27 in the bone marrow DCs (BMDCs) compared with LG treatment. In addition, a significant attenuation of colonic inflammation was observed in the DSS mice intraperitoneally administered with s193 and s292-treated BMDCs compared to the DSS mice with LG-treated BMDCs.Conclusion:Novel strains s193 and s292 isolated from traditional fermented foods may have stronger anti-inflammatory effects on DSS-colitis than those of LG possibly through a modulation of host-microbial interaction represented by phenotypic change in host DCs.