What question did this study set out to answer?

To evaluate the capacity of a GABA-producing dairy isolate (strain BGZLS10-17) to modulate inflammatory immune responses and protect the intestinal epithelial barrier in vitro.

March 18, 2019Frontiers in MicrobiologyOpen Access

GABA-Producing Natural Dairy Isolate From Artisanal Zlatar Cheese Attenuates Gut Inflammation and Strengthens Gut Epithelial Barrier in vitro

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To evaluate the capacity of a GABA-producing dairy isolate (strain BGZLS10-17) to modulate inflammatory immune responses and protect the intestinal epithelial barrier in vitro.
Tested the probiotic isolate BGZLS10-17 obtained from artisanal Zlatar cheese in an in vitro model of gut epithelial integrity.
Assessed cytokine production, immunosuppression, and tight junction reinforcement following exposure to the probiotic strain.
Strain BGZLS10-17 promoted immunosuppressive effects by modulating cytokine responses associated with gut inflammation.
Treatment reinforced tight junctions, enhancing the integrity and maintenance of the intestinal epithelial barrier.

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Implication

In vitro study demonstrates that a GABA-producing probiotic strain reduces inflammation and strengthens epithelial tight junctions, suggesting therapeutic potential for functional dairy foods.

Cite This Study

Bajić et al. (2019) studied this question.

synapsesocial.com/papers/6a005e0d10d6befb2577677e https://doi.org/10.3389/fmicb.2019.00527

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Implication

In vitro study demonstrates that a GABA-producing probiotic strain reduces inflammation and strengthens epithelial tight junctions, suggesting therapeutic potential for functional dairy foods.

GABA-Producing Natural Dairy Isolate From Artisanal Zlatar Cheese Attenuates Gut Inflammation and Strengthens Gut Epithelial Barrier in vitro

Key Points

Discussion

Implication

Cite This Study

GABA-Producing Natural Dairy Isolate From Artisanal Zlatar Cheese Attenuates Gut Inflammation and Strengthens Gut Epithelial Barrier in vitro

Key Points

Discussion

Implication

Cite This Study

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