INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
viability and immunostimulating and protective capacities of Bifidobacterium longum 5(1A) are differentially affected by technological variables in fermented milks.
Autor/es:
SOUZA, TC; ZACARIAS, MF; SILVA, AM; BINETTI, A; REINHEIMER, J; NICOLI, J
Revista:
JOURNAL OF APPLIED MICROBIOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2012 vol. 112 p. 1184 - 1192
ISSN:
1364-5072
Resumen:
Aim: To investigate the cell viability of Bifidobacterium longum 5(1A)
in fermented milks and to study its immunostimulating and protective
capacity against Salmonella enterica ssp. enterica serovar Typhimurium
infection in mice. Methods and Results: Bifidobacterium longum 5(1A)
was added to milk fermented with different yoghurt starter cultures,
before or after fermentation, and viability was monitored during storage
(5°C, 28 days). Resistance to simulated gastric acid digestion was
assessed. Fermented milks were orally administered to mice for 10 days
followed by oral infection with Salmonella Typhimurium. The number of
IgA+ cells in the small and large intestine was determined before
infection. Survival to infection was monitored for 20 days.
Bifidobacterium longum 5(1A) lost viability during storage, but the
product containing it was effective for the induction of IgA+ cells
proliferation in the gut and for the protection of mice against
Salm. Typhimurium infection. Conclusions: Cell viability of Bif. longum
5(1A) in fermented milks along storage did not condition the capacity
of the strain to enhance the number of IgA+ cells in the gut and to
protect mice against Salmonella infection. Significance and Impact of
the Study: The uncoupling of cell viability and functionality
demonstrated that, in certain cases, nonviable cells can also exert
positive effects.