Comparative Evaluation of Oral Administration of Probiotic Lactobacilli-fermented Milks on Macrophage Function

Probiotics and Antimicrobial Proteins
Rajeev KapilaVamshi Saliganti

Abstract

Six strains of lactobacilli belonging to three species (Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus helveticus) were evaluated for probiotic attributes viz. acid tolerance, bile tolerance and cell surface hydrophobicity. All the six strains exhibited probiotic attributes with considerable degree of variation. Three Lactobacillus strains selected on the basis of probiotic attributes were used for preparing three different fermented milks. In order to evaluate the effect of feeding these probiotic fermented milks on macrophage cell function, an in-vivo trial was conducted in mice for a period of 2, 5 and 8 days. The control group of mice was fed with skim milk. The phagocytic activity of macrophages increased significantly (P < 0.05) on feeding fermented milk prepared using L. acidophilus, L. casei and L. helveticus as compared to milk group (control) on 2nd, 5th and 8th day of feeding, respectively. Likewise, the release of β-glucuronidase and β-galactosidase from peritoneal macrophages increased significantly (P < 0.05) on 2nd, 5th and 8th day of feeding as compared to their respective control group (milk). The results thus depict that feeding of probiotic fermented milk enhances phagocytic activity of the ...Continue Reading

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Citations

Jun 19, 2013·Microbiology and Immunology·Prasant Kumar JenaSriram Seshadri
Apr 18, 2014·Journal of Applied Microbiology·T S KemgangR Kapila
Jan 31, 2015·Probiotics and Antimicrobial Proteins·Tapasa Kumar SahooSriram Seshadri

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