Artículo
Milk fermented by Lactobacillus helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice
Fecha de publicación:
05/04/2007
Editorial:
Elsevier Gmbh
Revista:
Immunobiology
ISSN:
0171-2985
e-ISSN:
1878-3279
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Bacterial infections in the gastrointestinal tract represent a major global health problem, even in the presence of normally effective mucosal immune mechanisms. Milk fermented by Lactobacillus helveticus R389 (FM) or its non-bacterial fraction obtained by milk fermentation at controlled pH 6 (NBF) are able to activate the small intestine mucosal immune response according to previous studies. In this work we aimed at comparing their protection capacity against an infection by Salmonella enteritidis serovar Typhimurium and at studying the mechanisms involved. In a completely randomized design, BALB/c mice received FM or NBF for 2, 5 or 7 consecutive days, followed by a single oral challenge with S. Typhimurium (107 cells/mouse). The increase in the number of IgA+ cells in the lamina propria of the small intestine, after the feeding periods, was accompanied by an increase in the luminal content of total S-IgA. However, no antibodies were produced against the NBF. In mice given the FM or the NBF for 7 consecutive days, lower levels of liver colonization on day 7 post-challenge with S. Typhimurium, higher luminal contents of specific anti-Salmonella S-IgA, higher percentages of survival to infection and lower numbers of MIP-1α+ cells in the lamina propria were observed. In this work we observed that in both the FM or the NBF there are active principles that confer enhanced protection against S. Typhimurium infection. However, the mechanisms underlying mucosal immunomodulation and protection are different. In those mechanisms, the mucosal immune response would seem to be more involved than the competitive or exclusion mechanisms between L. helveticus R389 and S. enteritidis serovar Typhimurium.
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Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vinderola, Celso Gabriel; Matar, Chantal; Perdigon, Gabriela del Valle; Milk fermented by Lactobacillus helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice; Elsevier Gmbh; Immunobiology; 212; 2; 5-4-2007; 107-118
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