title: Antiallergic effect of milk fermented with lactic acid bacteria in a murine animal model.
abstract: The objective of this study was to assess the antiallergic effect of fermented milk prepared, respectively, with Streptococcus thermophilus MC, Lactobacillus acidophilus B, Lactobacillus bulgaricus Lb, L. bulgaricus 448, and Bifidobacterium longum B6. Female BALB/c mice fed fermented milk were immunized intraperitoneally with ovalbumin (OVA)/complete Freund's adjuvant (CFA) to evaluate the immune response by observing the secretion of cytokines IL-2, IL-4, and IFN-gamma and serum antibody IgE. The results showed that supplementation with lactic acid bacteria fermented milk did not significantly change the IL-2 spontaneous and OVA-stimulated secretions of splenocytes. However, both spontaneous and OVA-stimulated secretions of splenocytes from mice fed lactic acid bacteria fermented milk showed significantly (P < 0.05) lower levels of IL-4 (Th2 cytokine) than those from OVA/CFA-immunized mice fed non-fermented milk (OVA/CFA-milk group). The spontaneous secretion of IFN-gamma (Th1 cytokine) by splenocytes from mice fed L. bulgaricus 448 or L. bulgaricus Lb fermented milk significantly increased as compared to that from the OVA/CFA-milk group. The results showed that the ratios of IFN-gamma to IL-4 of both spontaneous and OVA-stimulated secretions in splenocytes from mice fed lactic acid bacteria fermented milk increased significantly as compared to that of PBS- or OVA/CFA-milk groups. The serum levels of OVA-specific IgE in fermented milk fed groups, especially the group fed S. thermophilus MC fermented milk, were significantly lower than those in the OVA/CFA-milk group through a 6 week feeding experiment. The results showed that milk fermented with lactic acid bacteria demonstrated in vivo antiallergic effects on OVA/CFA-immunized mice via increasing the secretion ratio of IFN-gamma/IL-4 (Th1/Th2) by splenocytes and decreasing the serum level of OVA-specific IgE.
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 402, Taiwan.
authors.forename: Sandy
authors.initials: S
authors.lastname: Peng
authors.forename: Jin-Yuarn
authors.initials: JY
authors.lastname: Lin
authors.forename: Meei-Yn
authors.initials: MY
authors.lastname: Lin
mesh_terms: D000818:Animals; D005260:Female; D005285:Fermentation; D006967:Hypersensitivity / Q000517:prevention & control*; D007073:Immunoglobulin E / Q000097:blood; D007779:Lactobacillus acidophilus / Q000378:metabolism*; D051379:Mice; D008807:Mice, Inbred BALB C; D008892:Milk / Q000276:immunology* / Q000382:microbiology*; D023421:Models, Animal; D010047:Ovalbumin / Q000276:immunology; D019936:Probiotics / Q000008:administration & dosage
chemical_list: D007073:Immunoglobulin E; D010047:Ovalbumin