Influence of yogurt consumption on the respiratory immune response

RACEDO,S.M., VILLENA J.C., SALVA S. AND S. ALVAREZ.

FOOD AND AGRICULTURAL IMMUNOLOGY

Taylor & Francis

Lugar: London.; Año: 2008

0954-0105

    The influence of two yogurts, made with different starter strains of Lactobacillus      bulgaricus and Streptococcus thermophilus, on the immune response against a respiratory pathogen were studied. Results showed that both yogurts were able to      improve the resistance against pneumococcal infection when compared with control      mice. However, the yogurt containing the immunoenhancing strains L. bulgaricus      CRL423 and S. thermophilus CRL412 (Yogurt P) was more effective than control  yogurt to protect against pneumococci. Both yogurts improved the activation and     recruitment of phagocytes in the respiratory tract. However, only yogurt P was capable of increased the number of IgA+ cells in bronchus and the levels of pathogen specific  IgA and IgG in the airways and serum. The administration of yogurt is able to enhance immunity in the respiratory tract. Its protective effect could be improved if it is prepared     with starter strains of L. bulgaricus and S. thermophils that have intrinsic immunomodulatory activity.