CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity
Autor/es:
C.S.B. BOGSAN; L. FERREIRA; C. MALDONADO GALDEANO; G. PERDIGÓN; S.R. ALMEIDA; M.N. OLIVEIRA
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2014 vol. 64 p. 283 - 288
ISSN:
0963-9969
Resumen:
Functional foods are important sources of probiotic delivery, mainly by fermentedmilk products. The physiological
benefits attributed to bifido bacteria are their abilities to interfere with the adhesion of pathogenic species
to surfaces of intestinal cells, and to enhance the host's immune function through their metabolic activities.
However, the effects of a technological approach ? fermentation or addition of probiotic in milk, and its
efficacy in health are rarely taken into consideration. Hence, fermented or unfermented milk using
Bifidobacterium animalis subsp. lactis HN019 were administered to BALB/c mice for 14 days. After that,
the architecture of the gut was histologically investigated, and the related immune cells were examined
by flow cytometry and immunofluorescence. Increase in mucus and cellularity production, changes in
immune pattern and preservation of mucosal epithelia in health BALB/c mice were observed only in the
fermentedmilk group. This suggested that changes in functionality of bifidobacteria and/or themetabolites
produced by the fermentation process are the keys to improving beneficial effects in the host of the gut mucosa.