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Biofouling
The Journal of Bioadhesion and Biofilm Research
Volume 35, 2019 - Issue 8
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Original Articles

Characterization of the immunomodulatory and anti-Helicobacter pylori properties of the human gastric isolate Lactobacillus rhamnosus UCO-25A

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Pages 922-937 | Received 02 May 2019, Accepted 27 Sep 2019, Published online: 24 Oct 2019
 

Abstract

The ability to form biofilms and the potential immunomodulatory properties of the human gastric isolate Lactobacillus rhamnosus UCO-25A were characterized in vitro. It was demonstrated that L. rhamnosus UCO-25A is able to form biofilms on abiotic and cell surfaces, and to modulate the inflammatory response triggered by Helicobacter pylori infection in gastric epithelial cells and THP-1 macrophages. L. rhamnosus UCO-25A exhibited a substantial anti-inflammatory effect in both cell lines and improved IL-10 levels produced by challenged macrophages. Additionally, UCO-25A protected AGS cells against H. pylori infection with a higher pathogen inhibition when a biofilm was formed. Given the importance of inflammation in H. pylori-mediated diseases, the differential modulation of the inflammatory response in the gastric mucosa by an autochthonous strain is an attractive alternative for improving H. pylori eradication and reducing the severity of the diseases that arise from the resulting chronic inflammation.

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Correction

Correction Statement

This article was originally published with errors, which have now been corrected in the online version. Please see Correction http://dx.doi.org/10.1080/08927014.2019.1701828)

Disclosure statement

The authors declare that they have no competing interests.

Additional information

Funding

This study was supported by ANPCyT–FONCyT Grants PICT-2013-3219 and PICT-2016-0410 to Julio Villena and CONICYT National Doctorate Grant 21150603 to Valeria García-Castillo. This work was also supported by the JSPS Core-to-Core Program Advanced Research Networks “Establishment of international agricultural immunology research-core for a quantum improvement in food safety”.

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