title: [Immunobiologic properties of lactobacilli].
abstract: The authors investigated in experiments on mice immunobiological properties of selected strains of lactobacilli (Lbc. acidophilus, Lbc. casei and Lbc. delbruecki). Their immunostimulating action was evaluated from the migrating capacity of lymphocytes into the interepithelial spaces and lamina propria mucosae of the gut. The most marked changes were observed in the group of animals to whom Lbc. acidophilus and Lbc. casei was administered for two weeks by a gastric tube. The protective properties of lactobacilli on the course and development of model infections (virus of encephalomyocarditis) was greatest in mice given Lbc. casei and Lbc. acidophilus by the intraperitoneal route four days before infection. At the end of the two-week period in the Lbc. casei group 66% mice survived and in the Lbc. acidophilus group 34%. The ability of lactobacilli to influence the interferon producing activity was investigated in vitro on a model of peritoneal cells obtained from premedicated mice. The lactobacilli strains themselves did not have interferon inducing properties. However, when the interferon producing capacity of peritoneal cells was assessed after administration of the viral inducer (virus of Newcastle disease) the capacity was much higher, when compared with controls.
authors.affiliation: Katedra pediatrie Lekárskej fakulty Univerzity Palackého, Olomouc.
authors.forename: V
authors.initials: V
authors.lastname: Mihál
authors.forename: V
authors.initials: V
authors.lastname: Lackovic
authors.forename: M
authors.initials: M
authors.lastname: Plocková
authors.forename: P
authors.initials: P
authors.lastname: Brezina
mesh_terms: D000276:Adjuvants, Immunologic; D000818:Animals; D002465:Cell Movement; D007422:Intestines / Q000276:immunology; D007778:Lactobacillus / Q000276:immunology*; D008214:Lymphocytes / Q000276:immunology; D051379:Mice; D014777:Virus Diseases / Q000276:immunology
chemical_list: D000276:Adjuvants, Immunologic
vernacular_title: Imunobiologické vlastnosti laktobacilov.