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Prevention of gastrointestinal infection using immunobiological methods with milk fermented with Lactobacillus casei and Lactobacillus acidophilus

Published online by Cambridge University Press:  01 June 2009

Gabriela Perdigon ,
Maria E. Nader de Macias ,
Susana Alvarez ,
Guillermo Oliver  and
Aida A. Pesce de Ruiz Holgado
Gabriela Perdigon
Affiliation:
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
Maria E. Nader de Macias
Affiliation:
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
Susana Alvarez
Affiliation:
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
Guillermo Oliver
Affiliation:
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, San Miguel de Tucumán, Argentina Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina
Aida A. Pesce de Ruiz Holgado
Affiliation:
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, San Miguel de Tucumán, Argentina Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina
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Summary

The protective effect of feeding milk fermented with a mixture of Lactobacillus casei sp. and Lb. acidophilus sp. against Salmonella typhimurium infection in mice was compared with that obtained feeding milks fermented with these microorganisms individually. The survival rate obtained after oral infection with Sal. typhimurium was 100% in mice pretreated by feeding during 8 d with the mixture of Lb. casei and Lb. acidophilus fermented milks. Similar treatments with the individual milks were ineffective. Moreover, mice became more susceptible to infection with Sal. typhimurium after such treatment. The colonization of liver and spleen with the pathogen was markedly inhibited by the pretreatment with the mixture of fermented milk, while such inhibition was not observed using the Lb. casei and Lb. acidophilus milks. The highest levels of anti-salmonellae antibodies in serum and in intestinal fluid were found in the group of mice fed with the mixture and with Lb. casei fermented milk respectively. However, this latter milk was not effective in protecting against Sal. typhimurium. When the mice were first infected with Sal. typhimurium and then fed with the mixture of fermented milks, pathogen colonization was not prevented. The results suggest that the augmentation of resistance to salmonellae caused by the treatment with Lb. casei-+Lb. acidophilus-fermented milk was due to the anti-salmonellae protective immunity mainly mediated by the mucosal tissue. Milk fermented with this mixture could be used as an immunobiological method to prevent gastrointestinal infection.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 255 - 264
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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