Effect of fermented milks on humoral immune response in mice

Moineau, Sylvain; Goulet, J.

doi:10.1016/0958-6946(91)90016-2

Cited by 15 publications

(7 citation statements)

References 11 publications

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“…higher numbers of lymphocytes in regional lymphatic tissues and pathogen-specific IgA production (20,21), although LAB have also been shown to enhance immune cell function in systemic tissues remote from the site of delivery, e.g. phagocytosis in blood and peritoneal cell preparations (18,22). Our results confirm that both intestinal pathogen-specific antibody responses and systemic phagocytic responses correlated with enhanced protection against Salmonella challenge.…”

Section: Discussionsupporting

confidence: 78%

Dietary Bifidobacterium lactis (HN019) Enhances Resistance to Oral Salmonella typhimurium Infection in Mice

Qin

Lin

Rutherfurd

et al. 2000

Microbiology and Immunology

110

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The ability of a newly identified probiotic lactic acid bacterial strain, Bifidobacterium lactis (HN019), to confer protection against Salmonella typhimurium was investigated in BALB/c mice. Feeding mice with B. lactis conferred a significant degree of protection against single or multiple oral challenge with virulent S. typhimurium, in comparison to control mice that did not receive B. lactis. Protection included a ten-fold increase in survival rate, significantly higher post-challenge food intake and weight gain, and reduced pathogen translocation to visceral tissues (spleen and liver). Furthermore, the degree of pathogen translocation showed a significant inverse correlation with splenic lymphocyte proliferative responses to mitogens, blood and peritoneal cell phagocytic activity and intestinal mucosal anti-S. typhimurium antibody titers in infected mice; all of these immune parameters were enhanced in mice fed B. lactis. Together, these results suggest that dietary B. lactis can provide a significant degree of protection against Salmonella infection by enhancing various parameters of immune function that are relevant to the immunological control of salmonellosis. Thus dietary supplementation with B. lactis provides a unique opportunity for developing immune-enhancing probiotic dairy food products with proven health benefits.

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Section: Discussionsupporting

confidence: 78%

Dietary Bifidobacterium lactis (HN019) Enhances Resistance to Oral Salmonella typhimurium Infection in Mice

Qin

Lin

Rutherfurd

et al. 2000

Microbiology and Immunology

110

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“…The peptidic profile of milk proteins is significantly different after microbial fermentation, suggesting that microbial proteolysis can be a potential source of bioactive peptides . It has been shown that milk fermented by Lactobacillus helveticus R389, a bacteria that has strong protease and peptidase activities, as compared with other LAB (Moineau and Goulet, 1991), is capable of exerting an antimutagenic effect while its protease-deficient derivative does not exert this effect (Matar et al, 1997). Other studies have shown that a proteinase from L. helveticus CP790 was able to release an antihypertensive peptide from casein hydrolysates (Yamamoto et al, 1994;Maeno et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Immunomodulating Effects of Peptidic Fractions Issued from Milk Fermented with Lactobacillus helveticus

LeBlanc

Matar

Valdéz

et al. 2002

Journal of Dairy Science

190

130

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The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was studied. Lactobacillus helveticus was able to release peptidic compounds during milk fermentation due to its high proteolytic activity, as was shown by the degree of proteolysis and size-exclusion HPLC elution profiles. Three fractions of these compounds were separated and fed to mice during different periods (2, 5, and 7 d). The humoral immune response was assessed by following the number of IgA-secreting cells, and the antitumor activity was monitored by studying the regression of subcutaneously implanted fibrosarcomas. Feeding during 2 and 7 d with the medium-sized fraction (Fraction II) significantly increased the IgA-producing cells in the intestines, whereas feeding with the large compound fraction (Fraction I) during 5 d and the small compound fraction (Fraction III) during all three feeding periods provided similar increases. A double dose of Fraction II showed the highest IgA-producing cell count. The increase by Fraction III was shown to be caused by the presence of L-Tryptophan. Fraction II significantly decreased the size of fibrosarcoma when previously fed during 7 d, and feeding with Fraction I during 5 d decreased significantly its size after 35 d of growth. Although the mechanisms by which lactic acid bacteria enhance the immune system are not clear, this study clearly shows that bioactive compounds released in fermented milks contribute to the immunoenhancing and antitumor properties of these products. The release of bioactive peptides by lactic acid bacteria can have important implications on the modulation of the cellular immune response.

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“…Enhanced resistance is thought to be e¡ected by the presence of probiotic lactic acid bacteria (LAB) [2]. Potential mechanisms to explain the enhanced resistance conferred by antimicrobial LAB, include inter-microbial competition with pathogens for intestinal attachment sites, production of substances (biocins) that are directly microbicidal for pathogens [4], and stimulation of host immune function [3,5]. Several studies have shown that certain LAB strains are capable of enhancing host immunity and conferring protection against enteric pathogens in both animal and human studies [6^11].…”

Section: Introductionmentioning

confidence: 99%

Immune protection mediated by the probiotic Lactobacillus rhamnosus HN001 (DR20™) against Escherichia coli O157:H7 infection in mice

Shu¹

2002

FEMS Immunology and Medical Microbiology

101

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This study investigated the protective effects of feeding the immunoenhancing probiotic Lactobacillus rhamnosus HN001 against Escherichia coli O157:H7 infection in murine (BALB/c and C57BL/6 mice) challenge infection models. Mice were fed milk-based diets supplemented with L. rhamnosus HN001 (3 x 10(8) cfu g(-1)) for 7 days prior to and following oral challenge with E. coli O157:H7. Morbidity and feed intake were measured for 1 week following challenge; pathogen translocation to spleen, liver and blood, and humoral and cellular immunological responses (specific antibody and phagocytosis) were measured in a sub-sample of ostensibly healthy animals 1 week post-challenge. Results showed that, after challenge, L. rhamnosus HN001-fed mice exhibited lower cumulative morbidity and bacterial translocation rates, compared to non-probiotic-fed control mice. Significantly higher intestinal anti-E. coli IgA responses and blood leucocyte phagocytic activity were recorded among probiotic-fed mice compared to controls. These results demonstrate that feeding the probiotic L. rhamnosus HN001 to mice can reduce the severity of E. coli O157:H7 infection, and suggest that this reduction may be associated with enhanced humoral and cellular immune responses.

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Effect of fermented milks on humoral immune response in mice

Cited by 15 publications

References 11 publications

Dietary Bifidobacterium lactis (HN019) Enhances Resistance to Oral Salmonella typhimurium Infection in Mice

Dietary Bifidobacterium lactis (HN019) Enhances Resistance to Oral Salmonella typhimurium Infection in Mice

Immunomodulating Effects of Peptidic Fractions Issued from Milk Fermented with Lactobacillus helveticus

Immune protection mediated by the probiotic Lactobacillus rhamnosus HN001 (DR20™) against Escherichia coli O157:H7 infection in mice

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