The food grade bacterium Lactobacillus helveticus VEL12193 promotes autophagy by releasing membrane vesicles.

Marie-Agnès Bringer, Simon Manceau, Jana Al Azzaz, Bénédicte Buteau, Lil Proukhnitzky, Amaury Aumeunier, Luis G Bermúdez-Humarán, Florian Chain, Catherine Daniel, Elise Jacquin, Zandile Mlamla, Jean-Paul Pais de Barros, Julia Novion Ducassou, Yohann Couté, Guilhem Faure, Niyazi Acar, Aurélie Rieu, Pierre Lapaquette

Eye & Nutrition Research Group, Centre des Sciences du Goût et de l'Alimentation, Institut Agro, CNRS, INRAE, Université Bourgogne Europe, Dijon, F-21000, France.Eye & Nutrition Research Group, Centre des Sciences du Goût et de l'Alimentation, Institut Agro, CNRS, INRAE, Université Bourgogne Europe, Dijon, F-21000, France. · pubmed

Paper

Abstract

Autophagy-related processes are crucial for maintaining cellular homeostasis in eukaryotic organisms. While alterations of these processes have been strongly linked to specific human disorders, including inflammatory bowel disease, neurodegenerative diseases, and metabolic syndromes, long-term autophagy stimulation appears to be safe and to extend lifespan in model organisms. Several studies indicate that gut microbiota or derived metabolites can modulate host autophagy at the gut mucosa level but also in peripheral organs. Here, we investigated in vitro and in vivo the potential of bacterial species commonly used in food fermentation (ferments) or for their health benefits (probiotics) to modulate host autophagy.

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Research summary

The paper claims that the food-grade bacterium Lactobacillus helveticus VEL12193 promotes autophagy by releasing membrane vesicles. This research is relevant as it explores the modulation of autophagy, a process linked to cellular homeostasis and longevity, potentially offering insights into mechanisms that could influence lifespan extension.

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