Image Article - (2020) Volume 11, Issue 9

Various Mechanisms of Action of Probiotics: An Image Article
Gloria Thomson*
 
Longdom Publishing, Avenue Roger Vandendriessche, 18, 1150 Brussels, Belgium
 
*Correspondence: Gloria Thomson, Longdom Publishing, Avenue Roger Vandendriessche, 18, 1150 Brussels, Belgium,

Received: 19-Sep-2020 Published: 02-Oct-2020, DOI: 10.35248/2157-7110.20.11.846

food-processing-technology-Immunomodulation

Figure 1. The figure shows the three different mechanisms of action by which probiotics helps against the microbial pathogens [1]. These mechanisms include (1) Enhancement of barrier function; (2) Immunomodulation and (3) Antimicrobial activity. Enhancement of barrier function: Probiotics are capable of influencing many of the components of epithelial barrier function either by induction of mucin secretion, the maintenance or enhancement of cytoskeletal and tight junction protein phosphorylation, the restoration of chloride secretion, and the augmentation of trans-epithelial resistance [2]. Studies have shown them to initiate repair of the barrier function after damage. Immunomodulation: Antimicrobial activities of probiotics include decreasing luminal pH, blocking bacterial adherence and translocation, or secreting antibacterial substances and defensins [3]. They also compete with the pathogenic bacteria for binding sites to epithelial cells and the overlying mucus layer. Immunomodulation: Probiotic bacteria have the ability to interact with epithelial and Dendritic Cells (DCs) and with monocytes/macrophages and lymphocytes thus exerting immunomodulatory effect [4,5].

REFERENCES

Citation: Thomson G (2020) Various Mechanisms of Action of Probiotics: An Image Article. J Food Process Technol 11:846. doi: 10.35248/2157-7110.20.11.846

Copyright: © 2020 Thomson G. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.