乳酸菌發酵全液具有輔助人類抗A型流感病毒的潛力

Potential Protective Effect of Lactic Acid-Producing Bacteria against Influenza A Virus Infection

侯毓欣(Yu-Hsin Hou) ； 林詩偉(Shih-Wei Lin) ； 吳彰哲(Chang-Jer Wu) ； 陳炎鍊(Yen-Lien Chen) ； 陳勁初(Chin-Chu Chen)

《檢驗及品保雜誌》 9卷3期 (2020/07) Pp. 148-154

https://doi.org/10.6573/JTQA.202007_9(3).06

摘要

全球每年平均有300-500萬人感染流行性感冒（流感），造成患者肺部、神經、心臟等相關併發症，嚴重者可能死亡。已有數個研究證明乳酸菌具有抗病毒能力，本研究以十株乳酸菌中篩選出Lactobacillus paracasei GKS6、Bifidobacterium lactis GKK2及Lactobacillus rhamnosus GKLC1之發酵全液利用MDCK細胞（Madin-Darby canine kidney cell）進行試驗，首先測試此三株乳酸菌的5%發酵全液對未接種病毒之MDCK細胞不具毒性，且在預防（pre-treatment）、共培養（co-treatment）與治療（post-treatment）試驗中皆證實能顯著提升感染A型流感（H1N1）病毒MDCK細胞的存活率，尤其是GKK2在預防試驗及在治療試驗最為顯著。本研究證實三株乳酸菌GKS6、GKK2及GKLC1之發酵全液具有輔助人類抗流感病毒（H1N1）的潛力。

關鍵字

A型流感病毒（H1N1） ； MDCK細胞 ； 乳酸菌

並列摘要

On average, 3-5 million people are infected by influenza virus every year. Influenza virus infections can lead to lung, nerve, and heart complications and even death. As several studies have demonstrated that certain lactic acid-producing bacteria have antiviral activities, we tested Lactobacillus paracasei GKS6, Bifido-bacterium lactis GKK2, and Lactobacillus rhamnosus GKLC1 from the initial screening of 10 strains of lactic acid-producing bacteria for their anti-influenza activity. The cytotoxicity of these three strains of bacteria was first evaluated on MDCK (Madin-Darby canine kidney) cells. Results showed that all fermented broths of these bacteria had no deleterious effect on the viability of MDCK cells at concentrations up to 5% and significantly increased the survival of H1N1 virus-challenged MDCK cells. In particular, GKK2 fermented broth was effective in prolonging the survival of H1N1 virus-infected MDCK cells in both pre-treatment and post-treatment tests. These results demons trated that fermented broths of GKS6, GKK2, and GKLC1 can potentially be developed to become a regimen to enhance the ability of humans to overcome influenza A virus (H1N1) infections.

並列關鍵字

Influenza A (H1N1) virus ； MDCK cell ； lactic acid bacteria