Journal of Dairy Research

Dietary deprivation of fermented foods causes a fall in innate immune response. Lactic acid bacteria can counteract the immunological effect of this deprivation

Mónica Olivares a1c1, Ma Paz Díaz-Ropero a1, Nuria Gómez a1, Saleta Sierra a1, Federico Lara-Villoslada a1, Rocío Martín a2, Juan Miguel Rodríguez a2 and Jordi Xaus a1
a1 Immunology and Animal Science Department, Puleva Biotech SA, 18004 Granada, Spain
a2 Departamento de Nutrición y Bromatología III, Universidad Complutense de Madrid, 28040 Madrid, Spain

Article author query
olivares m   [PubMed][Google Scholar] 
paz diaz-ropero m   [PubMed][Google Scholar] 
gomez n   [PubMed][Google Scholar] 
sierra s   [PubMed][Google Scholar] 
lara-villoslada f   [PubMed][Google Scholar] 
martin r   [PubMed][Google Scholar] 
miguel rodriguez j   [PubMed][Google Scholar] 
xaus j   [PubMed][Google Scholar] 


Extrinsic factors such as maternal microbiota, bacterial load of the environment, diet and medication modulate the intestinal microbiota. Maturation and function of the immune system is influenced by established gut microbiota. In this work we describe the immunological effects of the dietary deprivation of fermented foods of healthy volunteers. Significant decreases in faecal lactobacillus and total aerobes counts and concentration of short chain fatty acids were observed following deprivation of fermented food of the normal diet. Moreover, a decrease in phagocytic activity in leukocytes was observed after two weeks of restricted diet. Therefore, the dietary deprivation of fermented foods could induce a decrease in innate immune response that might affect the capacity to respond against infections. The ingestion of a probiotic product containing the strains Lactobacillus gasseri CECT5714 and Lactobacillus coryniformis CECT5711 or a standard yogurt containing a conventional starter Lactobacillus delbrueckii sp. bulgaricus counteracted the fall in the immune response, although the probiotic product was more effective than the standard yogurt.

(Received October 13 2005)
(Accepted March 22 2006)

Key Words: Fermented food; probiotics; immune response.

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