Role of Lipoteichoic Acid from the Genus <i>Apilactobacillus</i> in Inducing a Strong IgA Response-Reference-Cited by-同舟云学术

Role of Lipoteichoic Acid from the Genus Apilactobacillus in Inducing a Strong IgA Response

Published:2022-04-26 Issue:8 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Matsuzaki Chiaki¹^ORCID,Shiraishi Tsukasa²,Chiou Tai-Ying³^ORCID,Nakashima Yukari¹,Higashimura Yasuki⁴,Yokota Shin-ichi²,Yamamoto Kenji⁵,Takahashi Tomoya⁶

Affiliation:

1. Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan

2. Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, Hokkaido, Japan

3. Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Hokkaido, Japan

4. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan

5. Wakayama University, Wakayama, Japan

6. ARSOA Research & Development Center, Arsoa Keioh Group Corporation, Hokuto, Yamanashi, Japan

Abstract

The components of lactic acid bacteria that exert immunostimulatory effects are of increasing interest for therapeutic and prophylactic options, such as alternatives to antibiotics, cognitive enhancements, and vaccine adjuvants. LTAs act as immunostimulatory molecules in the host innate immune system by interacting with pattern recognition receptors.

Funder

Japan Environment and Organic-Farming Foundation

Urakami Foundation for Food and Food Culture Promotion

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.00190-22

Reference54 articles.

1. Efficacy and Safety of Lactobacillus Plantarum C29-Fermented Soybean (DW2009) in Individuals with Mild Cognitive Impairment: A 12-Week, Multi-Center, Randomized, Double-Blind, Placebo-Controlled Clinical Trial

2. Health benefits of fermented foods