THE ADDITION Lactobacillus casei TO GOAT YOGUR IMPROVE ITS INMUNOMODULATOR EFFECT

SALVA SUSANA; KAIRUZ MARTHA; ALVAREZ SUSANA

Tafí del Valle-Tucumán-Argentina

Jornada; XXIII Jorns Científicas de la Asociación de Biología de Tucumán; 2006

Sociedad de Biología de Tucumán

The nutricional advantages contributed by the goat milk, united to the beneficial properties of the lactic acid bacteria would be an important resource in prevention and/or recovery of malnutrition. The aim of this work was to evaluate comparatively, the effect of administered Lactobacillus casei (Lc) (isolated from goat milk) in drink water or goat yogur (GY); and to establish effective dose and optimal time of administration for its inmunomodulador effect. Swiss-albine adult mice received Lc in doses 107, 108, o 109 UFC/d/mouse during 2, 5 or 7 d consecutive in the drink water, or GY (GY+Lc). At the end of each treatment peritoneal macrophages activity and the resistance Salmonella typhimurium infection was evaluated. Administration of Lc in the dose 108 significantly increased macrophages activation and improved protection against Salmonella infection. The treatment of 7d 108 showed the higher levels of intestinal anti-salmonella IgA. Macrophages activation and the resistance against the infection were higher in GY+Lc than in GY group. L. casei is able to stimulate the adaptive and innate immune response with a dose dependent effect. Its probiotic property is harnessed when is administered it added goat yogurt. Therefore, L. casei would be an excellent associate for the development of goat with probiotic capacity.