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

Published online by Cambridge University Press:  21 September 2006

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

Abstract

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.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 2006

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