Systemic augmentation of the immune response in mice by feeding fermented milks with Lactobacillus casei and Lactobacillus acidophilus.
This study investigates the effect of feeding fermented milks with Lactobacillus casei, Lactobacillus acidophilus and a mixture of both micro-organisms on the specific and non-specific host defence mechanisms in Swiss mice. Animals fed with fermented milk for 8 days (100 micrograms/day) showed an increase in both phagocytic and lymphocytic activity. This activation of the immune system began on the 3rd day, reached a maximum on the 5th, and decreased slightly on the 8th day of feeding. In the 8-day treated mice, boosted with a single dose (100 micrograms) on the 11th day, the immune response increased further. The feeding with fermented milk produced neither hepatomegaly nor splenomegaly. These results suggest that L. casei and L. acidophilus, associated with intestinal mucosae, can influence the level of activation of the immune system. The possible clinical application of fermented milks as immunopotentiators is also discussed.
D000818:Animals; D000917:Antibody Formation; D005285:Fermentation; D007779:Lactobacillus acidophilus / Q000276:immunology*; D007780:Lacticaseibacillus casei / Q000276:immunology*; D008264:Macrophages / Q000201:enzymology; D051379:Mice; D008892:Milk / Q000276:immunology / Q000382:microbiology*; D012157:Mononuclear Phagocyte System / Q000276:immunology; D010587:Phagocytosis