Comparative study of influence of fermented milk and fermented bufallo's milk by Bifidobacterium animalis subsp . lactis HN019 on cellular immunity of male Swiss mice mucosa

• Grant number: 16/18855-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2017
• End date: July 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Cristina Stewart Bittencourt Bogsan
• Grantee: Mariana Mitiko Matsuo
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The immunomodulatory effect of probiotic fermented milk is directly related to the technological process employed, as well as to the food matrix and probiotic bacteria used. Buffalo's milk differs from bovine milk mainly in the protein, fat and lactose contents. It is believed that the biogenic components of potential interest to human health are also different. Potentially immunomodulatory functional foods immediate changes in the innate immune response, which comprises macrophages, NK, dendritic and polymorphonuclear cells, and the specific immune response formed by B and T cells. The present project aims to characterize and compare the acidification and physicochemical profile of probiotic fermented milk in lactic and Buffalo's matrix. Also seek to identify and locate cells of the cellular immune system that participate in the reaction of the intestinal mucosa to the preparation of associated dairy products To probiotics, verifying its potential immunomodulatory effect on colon of Swiss mice in vivo. (AU)