Abstract
Lactobacillus (L.) plantarum strains, belong to lactic acid bacteria group, are considered indispensable probiotics. Here, we performed meta-analysis to evaluate the regulatory effects of L. plantarum on the immunity during clinical trials. This meta-analysis was conducted by searching across four most common literature databases, namely, Cochrane Central Register of Controlled Trials, Web of Science, Embase, and PubMed. Clinical trial articles that met the inclusion and exclusion criteria were analyzed by Review Manager (version 5.3). p-value < 0.05 of the total effect was considered statistically significant. Finally, total of 677 references were retrieved, among which six references and 18 randomized controlled trials were included in the meta-analysis. The mean differences observed at 95% confidence interval: interleukin (IL)-4, −0.48 pg/mL (−0.79 to −0.17; p < 0.05); IL-10, 9.88 pg/mL (6.52 to 13.2; p < 0.05); tumor necrosis factor (TNF)-α, −2.34 pg/mL (−3.5 to −1.19; p < 0.05); interferon (IFN)-γ, −0.99 pg/mL (−1.56 to −0.41; p < 0.05). Therefore, meta-analysis results suggested that L. plantarum could promote host immunity by regulating pro-inflammatory and anti-inflammatory cytokines.
Highlights
Probiotics have been studied extensively by researchers since their discovery in early twentieth century by Elie Metchnikoff
The immune parameters selected for this meta-analysis were tumor necrosis factor (TNF)-α, IL-4, IFN-γ, and IL-10
The results showed that L. plantarum significantly increased the level of IL-10 while significantly reduced the levels of IL-4, IFN-γ, and TNF-α (p < 0.05)
Summary
Probiotics have been studied extensively by researchers since their discovery in early twentieth century by Elie Metchnikoff. Their probiotic effects are well-acclaimed by researchers and consumers. Probiotics regulate the gut microbiome, maintain intestinal homeostasis, and modulate other physiological conditions [1]. Lactobacilli are commonly found in fermented food products and are frequently used in industrial food fermentation [4], and many members of this genera are generally recognized as safe (GRAS). Modern food and health industries have been investigating and developing a broad range of probiotic strains which have been isolated from nutrient rich habitats such foods, feeds, plants, animals, and humans. It has been substantially reported that probiotics confer beneficial effects to human health [5]. Some of the most used probiotic Lactobacillus spp. are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum (L. plantarum) among others
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