Comparative Evaluation of Oral Administration of Probiotic Lactobacilli-fermented Milks on Macrophage Function

Abstract

Six strains of lactobacilli belonging to three species (Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus helveticus) were evaluated for probiotic attributes viz. acid tolerance, bile tolerance and cell surface hydrophobicity. All the six strains exhibited probiotic attributes with considerable degree of variation. Three Lactobacillus strains selected on the basis of probiotic attributes were used for preparing three different fermented milks. In order to evaluate the effect of feeding these probiotic fermented milks on macrophage cell function, an in-vivo trial was conducted in mice for a period of 2, 5 and 8 days. The control group of mice was fed with skim milk. The phagocytic activity of macrophages increased significantly (P < 0.05) on feeding fermented milk prepared using L. acidophilus, L. casei and L. helveticus as compared to milk group (control) on 2nd, 5th and 8th day of feeding, respectively. Likewise, the release of β-glucuronidase and β-galactosidase from peritoneal macrophages increased significantly (P < 0.05) on 2nd, 5th and 8th day of feeding as compared to their respective control group (milk). The results thus depict that feeding of probiotic fermented milk enhances phagocytic activity of the macrophages.

Antibiotic resistance and virulence genes in nisin‐resistantEnterococcus faecalisisolated from raw buffalo milk modulate the innate functions of rat macrophages

“…In accordance with the current legislation, the animal experiments were performed with the approval of the Institutional Animal Ethics Committee, National Dairy Research Institute, Karnal, India. The rats were sacrificed by cervical dislocation at the age of 2 months and the peritoneal cavity macrophages were collected by inserting DMEM and Ham’s F‐12 into the cavity, per Kapila et al ().…”

Cross-talk between probiotic lactobacilli and host immune system

“…The activation of peritoneal macrophages is one parameter that indicates the stimulation of the systemic immune system but the mechanism used by probiotic strains is still unclear. Several authors observed the increase in the phagocytic activity of peritoneal macrophage after 2, 5 or 8 days of feeding with probiotics cultures (Kapila et al 2007(Kapila et al , 2012Rajpal and Kansal 2009), even after 60 days (Kapila et al 2013). Same effects were perceived with the probiotic Dahi culture namely DI (containing Lact.…”

“…Several authors observed the increase in the phagocytic activity of peritoneal macrophage after 2, 5 or 8 days of feeding with probiotics cultures (Kapila et al . , ; Rajpal and Kansal ), even after 60 days (Kapila et al . ).…”

Improvement in Th1/Th2 immune homeostasis, antioxidative status and resistance to pathogenic E. coli on consumption of probiotic Lactobacillus rhamnosus fermented milk in aging mice

“…The bacterial culture was identified by commercially available API® microorganism identification kit and subsequent 16 s rRNA analysis. The culture was characterized as a probiotic strain after investigation of standard probiotic attributes, viz., acid resistance, bile tolerance, cell surface hydrophobicity, and antimicrobial activity as per methods described previously (Kapila et al 2012;Rammelsberg and Radler 1990). Scanning electron microscopy was performed to visualize adherence of LR to Caco-2 cells (Bernet et al 1993).…”