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BioMed Central
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BMC Immunology
Research article Open Access
Milk fermentation products of L. helveticus R389 activate calcineurin
as a signal to promote gut mucosal immunity
Gabriel Vinderola1, Chantal Matar3 and Gabriela Perdigón*1,2
Address: 1Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, Tucumán (4000), Argentina, 2Cátedra de Inmunología,
Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina and
3Département de Chimie et Biochimie, Université de Moncton, Moncton (NB) E1A 3E9, Canada
Email: Gabriel Vinderola - gvinde@fiqus.unl.edu.ar; Chantal Matar - matarc@umoncton.ca; Gabriela Perdigón* - perdigon@cerela.org.ar
* Corresponding author
Background: Fermented milks containing probiotic bacteria are a way of delivering bioactive
constituents to targets in the gastrointestinal tract. We reported previously that the fermentation
of milk at constant pH 6 by L. helveticus R389 increased its content of peptide fractions, and the oral
administration of the non-bacterial fraction (FMSpH6) to mice increased total secretory IgA in the
intestinal lumen and enhanced the number of IgA and various cytokines producing cells as well as
the secretion of IL-6 by small intestine epithelial cells. We also demonstrated that this FMSpH6 was
effective for the prevention of Salmonella typhimurium infection in mice. In this work, we studied in
mice the impact of the oral administration of the supernatant of milk fermented by L. helveticus R389
on the gut physiology by measuring parameters such as calcium channels and E-cadherin
expression, the activation of the biological signal calcineurin and mast and goblet cells, as a way to
determine some mechanisms involved in the...