INVESTIGADORES
MALDONADO GALDEANO Maria Carolina
congresos y reuniones científicas
Título:
“Efecto del consumo de una leche fermentada en un modelo de infección con Salmonella enteritidis serovar Typhimurium.”
Autor/es:
MALDONADO GALDEANO, CAROLINA; DE MORENO DE LEBLANC, ALEJANDRA; CARMUEGA, ESTEBAN; WEILL, RICARDO; PERDIGÓN, GABRIELA
Lugar:
Tucumán. Argentina
Reunión:
Simposio; II Simposio Internacional de Bacterias Lácticas. Primer encuentro Red BAL Argentina.; 2006
Resumen:
The consumption of fermented milk containing probiotic bacteria has increased due to their beneficial effects on the health of consumers. Enteric infections are frequent so the objective was to study the effect of the consumption of commercial fermented milk (F) in an experimental mouse model infected with Salmonella enteritidis serovar Typhimurium (S). A group of mice received fermented milk that contains the probiotic bacteria Lactobacillus casei DN-114-001 during 5 days before being infected with Salmonella (1x107 CFU each mouse). A subgroup (FSF) also received the fermented milk during 7 days post-infection, whereas another subgroup (FS) did not. Another group (SF) received the fermented milk 7 days post-infection. These animals were compared with a control group (S) infected with Salmonella that did not receive the fermented milk. The animals were sacrificed 7 days post-infection. Liver colonization by the pathogen was determined by cultivation in McConkey agar. Total IgA and specific anti-Salmonella IgA in intestinal fluid was determined using ELISA. The weight of the animals was determined during all the experience. The microbicidal activity of peritoneal macrophages was determined in animals that received fermented milk during 5 days. The results showed that the fermented milk diminished the colonization by Salmonella in liver compared to control group; however, only mice from the SF group showed a significant decrease. The total IgA was significantly increased in the SF group, whereas the other groups did not show differences compared to the control. An increase was observed in the amount of specific anti-Salmonella antibodies in the SF group. The fermented milk did not modify the microbicidal activity of the peritoneal macrophages infected with Salmonella. The consumption of the fermented milk did not produce adverse effects in the infected mice. The group of mice that received the fermented milk product after being infected with Salmonella enteritidis serovar Typhimurium showed the best overall improvement (increased IgA amounts and decreased concentration of the pathogen in liver).