INFLUENCE OF THE ADMINISTRATION OF LACTIC BACTERIA AND MILK FERMENTED ON LEPTIN SECRETION IN MICE.

GAUFFIN CANO, PAOLA; VALDEZ, C; GONZALEZ, S

BIOCELL

Año: 2007

0327-9545

INFLUENCE OF THE ADMINISTRATION OF LACTIC BACTERIA AND MILK FERMENTED ON LEPTIN SECRETION IN MICE   Gauffin Cano P.(1); Valdez C.(1), and  Gonzalez S(1,2) (1)CERELA-CONICET - Tucumán – Argentina –  E-mail: pgauffin@cerela.org.ar. (2)Universidad Nacional de Tucumán The leptin plays multiple homeostatic functions in the organism. The information about the influence of lactic acid bacteria (LAB) on the leptin secretion is scarce.  Aim: to compare the influence of LAB administration (in suspension or in a fermented product) on leptin secretion and its relationship with certain immunological and nutritional parameters in an experimental model in mouse. Methods: adult Swiss mice received during 5 days, 108 ufc/ml of Lactobacillus casei CRL 431 (Lc431); and 107 ufc/ml of Lactobacillus plantarum 236 (Lp236) and their fermented milks. Serum leptin concentration, Nº of IgA+ cells in large intestine and phagocytic activity were determined. Histological analysis of intestinal structure was made. Results: administration of Lc431 and Lp236 increased significantly leptin levels compared to the control group; while the fermented milks induced a significant descent of leptin. Lc431 and LF-Lc431 induced an increment of the IgA+ cells and phagocytic activity. None of the treatment produced alterations in the structure of large intestine. These results suggest that the oral administration of LAB has influence in serum leptin secretion. However, differences were observed depending on whether these microorganisms were administered in a suspension or a fermented product, suggesting that the products of the fermentation also affect the secretion of this hormone.