Effects of protein intake on immune parameters in mice surviving streptococcal infection.
Groups of mice were fed for 2 weeks on isocaloric diets containing 5, 7, 20 and 40% (w/w) casein, respectively, then injected intraperitoneally with group B streptococci, and observed for their survival rates. The mice fed 7% or 20% casein had lower mortalities than those fed 5% or 40% casein. In order to explain the different survival rates, other groups of mice were fed on the experimental diets and examined for the number of leukocytes in the blood, of spleen cells and thymocytes, for IgG and IgM antibody titres to the streptococci, for haemolytic titres of sera, the amount of complement component 3 (C3), for chemiluminescence and opsonic activity of peritoneal exudate cells (PEC) and spleen cells (SP), production of superoxide anion from PEC and SP, and production of immunoglobulins from cultured SP. After 2 weeks on a 7 or 20% casein diet mice showed increased serum levels of IgM antibodies reactive with the whole bacterial cells on days 3-5 when they were immunised with a sublethal dose of group B streptococci. The mice fed on the 7% casein diet also showed a higher C3 titre than the other diet groups when assayed by enzyme immunoassay. Furthermore, opsonophagocytic activity was highest when PEC or SP taken from mice on the 20% case in diet were incubated with radiolabelled microorganisms in the presence of fresh serum taken from the 7% casein group. The production of superoxide anions from PEC and SP was lowest in the mice fed on 5% casein when activity was expressed as nano-mol per animal. It is suggested from these results that the greater activity of phagocytic cells in the presence of increased amounts of C3 and IgM explains the heightened resistance in the mice fed on a 7% casein diet, and that suppressed opsonophagocytic activity resulting from the decreased number of leukocytes in the blood and other phagocytic cells explains the lowest resistance in the 5% casein group. However, mice fed on a 40% casein diet showed all these immunological parameters untouched, and their lowered resistance could not be explained. Different factors seem to be operative in them.
Ota
F
F
Department of Food Microbiology, School of Medicine, University of Tokushima, Japan.
Yamamoto
S
S
Takeuchi
S
S
Akiyama
M
M
Kido
Y
Y
Kishi
K
K
Hirota
K
K
Fukui
K
K
D000818:Animals; D000907:Antibodies, Bacterial / Q000097:blood; D016470:Bacteremia / Q000276:immunology; D002478:Cells, Cultured; D003176:Complement C3 / Q000032:analysis; D003165:Complement System Proteins / Q000276:immunology*; D004044:Dietary Proteins / Q000008:administration & dosage*; D005260:Female; D007136:Immunoglobulins / Q000096:biosynthesis; D008163:Luminescent Measurements; D008214:Lymphocytes / Q000276:immunology; D008264:Macrophages / Q000276:immunology*; D051379:Mice; D010587:Phagocytosis / Q000276:immunology; D013290:Streptococcal Infections / Q000276:immunology*; D013292:Streptococcus agalactiae / Q000276:immunology*
D000907:Antibodies, Bacterial; D003176:Complement C3; D004044:Dietary Proteins; D007136:Immunoglobulins; D003165:Complement System Proteins