Perdigon G, Nader de Macias M E, Alvarez S, Oliver G, Pesce de Ruiz Holgado A A
Centro de Referencia para Lactobacilos (CERELA), San Miguel de Tucumán, Argentina.
J Dairy Res. 1990 May;57(2):255-64. doi: 10.1017/s002202990002687x.
The protective effect of feeding milk fermented with a mixture of Lactobacillus casei sp. and Lb. acidophilus sp. against Salmonella typhimurium infection in mice was compared with that obtained feeding milks fermented with these microorganisms individually. The survival rate obtained after oral infection with Sal. typhimurium was 100% in mice pretreated by feeding during 8 d with the mixture of Lb. casei and Lb. acidophilus fermented milks. Similar treatments with the individual milks were ineffective. Moreover, mice became more susceptible to infection with Sal. typhimurium after such treatment. The colonization of liver and spleen with the pathogen was markedly inhibited by the pretreatment with the mixture of fermented milk, while such inhibition was not observed using the Lb. casei and Lb. acidophilus milks. The highest levels of anti-salmonellae antibodies in serum and in intestinal fluid were found in the group of mice fed with the mixture and with Lb. casei fermented milk respectively. However, this latter milk was not effective in protecting against Sal. typhimurium. When the mice were first infected with Sal. typhimurium and then fed with the mixture of fermented milks, pathogen colonization was not prevented. The results suggest that the augmentation of resistance to salmonellae caused by the treatment with Lb. casei- + Lb. acidophilus-fermented milk was due to the anti-salmonellae protective immunity mainly mediated by the mucosal tissue. Milk fermented with this mixture could be used as an immunobiological method to prevent gastrointestinal infection.
将干酪乳杆菌和嗜酸乳杆菌混合发酵的牛奶对小鼠鼠伤寒沙门氏菌感染的保护作用，与单独用这些微生物发酵的牛奶喂养小鼠所获得的保护作用进行了比较。在用干酪乳杆菌和嗜酸乳杆菌发酵乳混合喂养8天进行预处理的小鼠中，经口服感染鼠伤寒沙门氏菌后获得的存活率为100%。用单独的牛奶进行类似处理则无效。此外，经此类处理后，小鼠对鼠伤寒沙门氏菌感染变得更加易感。用发酵乳混合物预处理可显著抑制肝脏和脾脏中病原体的定植，而使用干酪乳杆菌和嗜酸乳杆菌发酵乳时未观察到这种抑制作用。血清和肠液中抗沙门氏菌抗体的最高水平分别出现在用混合发酵乳喂养的小鼠组和用干酪乳杆菌发酵乳喂养的小鼠组中。然而，后一种牛奶对预防鼠伤寒沙门氏菌无效。当小鼠首先感染鼠伤寒沙门氏菌，然后再用发酵乳混合物喂养时，病原体定植并未得到预防。结果表明，用干酪乳杆菌和嗜酸乳杆菌发酵乳处理引起的对沙门氏菌抵抗力增强，主要是由于黏膜组织介导的抗沙门氏菌保护性免疫。用这种混合物发酵的牛奶可作为预防胃肠道感染的免疫生物学方法。
