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Comparison of innate immune activation after prolonged feeding of milk fermented with three species of Lactobacilli.

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Title Comparison of innate immune activation after prolonged feeding of milk fermented with three species of Lactobacilli.
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Creator Kapila, R.*, Sebastian, R., Varma V.P. D., Sharma, R., Kapasiya, M., Saliganti,V., Kapila, S. and Dang A.
 
Subject Innate immunity
Fermented Milk
Lactobacilli
 
Description Not Available
The present investigation aimed at identifying the abilities of three different species of probiotic
lactobacilli to modulate cellular immune responses in mouse neutrophils and macrophages in vivo over a
study period of 60 days. Neutrophil respiratory burst enzymes (cytochrome c reductase and MPO)
showed remarkable increased activity (P 0.01) after consumption of milks fermented by different
species of probiotics over 30 and 60 days of feeding trials. Enzyme activities (b‐galactosidase and b‐
glucuronidase) and nitric oxide production also increased considerably (P 0.01) in macrophages, both
in peritoneal fluid and in enriched cell cultures. The effects of enhanced enzyme activities were
corroborated by simultaneous increases in the phagocytic activities of neutrophils and macrophages. The
increases in cellular functions were invariably maximal during the first 30 days of study and were
maintained, but did not increase, over the next 30 days. Further, Lactobacillus helveticus‐fed groups
were most effective at modulating neutrophil functions whereas Lactobacillus paracasei‐fed groups were
more potent at enhancing macrophage functions. Together, our results indicate that probiotics have strain
specific effects on stimulating cellular functions while not causing excessive stimulation of the immune
system over longer feeding periods, thereby resulting in maximum and stable health benefits
Not Available
 
Date 2021-08-04T08:38:52Z
2021-08-04T08:38:52Z
2013
 
Type Research Paper
 
Identifier Kapila, R.*, Sebastian, R., Varma V.P. D., Sharma, R., Kapasiya, M., Saliganti,V., Kapila, S. and Dang A.(2013). Comparison of innate immune activation after prolonged feeding of milk fermented with three species of Lactobacilli. Microbiology and Immunology 57: 778–784.lable
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http://krishi.icar.gov.in/jspui/handle/123456789/52905
 
Language English
 
Relation Not Available;
 
Publisher Wiley