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The Scientific World Journal
Volume 2013 (2013), Article ID 140591, 6 pages
http://dx.doi.org/10.1155/2013/140591
Research Article

Roquefort Cheese Proteins Inhibit Chlamydia pneumoniae Propagation and LPS-Induced Leukocyte Migration

1Lycotec Ltd. Granta Park Campus, Cambridge CB21 6GP, UK
2Gamaleya Institute of Epidemiology and Microbiology, Ministry of Health, 18 Gamaleya Street, Moscow 123098, Russia

Received 12 February 2013; Accepted 5 March 2013

Academic Editors: J. Sóki and D. Zhou

Copyright © 2013 Ivan M. Petyaev et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Inflammation in atherosclerosis, which could be associated with some subclinical infections such as C. pneumoniae, is one of the key factors responsible for the development of clinical complications of this disease. We report that a proprietary protein extract isolated from Roquefort cheese inhibits the propagation of C. pneumoniae in a human HL cell line in a dose-dependent manner, as revealed by the immunofluorescence analysis. These changes were accompanied by a significant reduction in the infective progeny formation over the protein extract range of 0.12–0.5 μg/mL. Moreover, short term feeding of mice with Roquefort cheese (twice, 10 mg per mouse with an interval of 24 hours) led to the inhibition of the migration of peritoneal leukocytes caused by intraperitoneal injection of E. coli lipopolysaccharide. These changes were complemented by a reduction in neutrophil count and a relative increase in peritoneal macrophages, suggesting that ingestion of Roquefort could promote regenerative processes at the site of inflammation. The ability of this protein to inhibit propagation of Chlamydia infection, as well as the anti-inflammatory and proregenerative effects of Roquefort itself, may contribute to the low prevalence of cardiovascular mortality in France where consumption of fungal fermented cheeses is the highest in the world.