Study of bone marrow from mice feed with a diet supplemented with Lactobacillus casei or goat yogurt

SALVA SUSANA; ALVAREZ SUSANA; HARO CECILIA; KAIRUZ MARTHA; GRACIELA AGÜERO

Tafí del Valle. Tucumán

Jornada; XX Jornadas Científicas de la Asociación de Biología de Tucumán; 2003

Asociación de Biología de Tucumán

Lactic acid bacteria and fermented products stimulate cytokines production, and have effects on bone marrow (BM) and peripheral blood (PB) cells. Objective: to know the effect of feeding of BALB/c undernourished mice (UM), with commercial diet (CD) supplemented with Lactobacillus casei (Lc) or goat yogurt (GY), on cells from BM and PB. Materials and methods: groups of MM were feed, for 7d and 14d, with: CD, CD+Lc and CD+GY. After that, we determined: body weigh increase; differential count of BM cells; % of peroxidase positive cells (P+), of B-Glucuronidase positive cells (B-G+) and A-Naphtyl butyrate sterase positive cells (A-NBE+) in PB and BM. Results: body weigh increase with the different diets. In BM, increased the number of myelocytes in all experimental groups. The % of P+ cells with strong positivity was higher in mice fed with GY N=57,3±4,5; UM=0; CD+GY7d=50±4,3). Al diet increased the % of B-G+ cells in PB, while in BM the improvement was significant only when GY was edded (N=2,3±0,9; UM=0,8±0,1; CD+GY7d=9,4±1,1). The number of A-NBE+ cells in PB was increased all supplement. Conclusions: The more important effects were observed when the commercial diet was supplemented with goat yogurt.