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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Fermented or unfermented milk using Bifidobacterium animalis subsp lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity

Texto completo
Autor(es):
Bogsan, C. S. B. [1] ; Ferreira, L. [2] ; Maldonado, C. [3] ; Perdigon, G. [3] ; Almeida, S. R. [2] ; Oliveira, M. N. [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem Pharmaceut Technol, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Clin Anal, BR-05508000 Sao Paulo, SP - Brazil
[3] CERELA CONICET, San Miguel De Tucuman - Argentina
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 64, p. 283-288, OCT 2014.
Citações Web of Science: 9
Resumo

Functional foods are important sources of probiotic delivery, mainly by fermented milk products. The physiological benefits attributed to bifido bacteria are their abilities to interfere with the adhesion of pathogenic species to surfaces of intestinal cells, and to enhance the host's immune function through their metabolic activities. However, the effects of a technological approach fermentation or addition of probiotic in milk, and its efficacy in health are rarely taken into consideration. Hence, fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 were administered to BALB/c mice for 14 days. After that, the architecture of the gut was histologically investigated, and the related immune cells were examined by flow cytometry and immunofluorescence. Increase in mucus and cellularity production, changes in immune pattern and preservation of mucosal epithelia in health BALB/c mice were observed only in the fermented milk group. This suggested that changes in functionality of bifidobacteria and/or the metabolites produced by the fermentation process are the keys to improving beneficial effects in the host of the gut mucosa. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 08/10167-1 - Efeito do leite probiótico fermentado na resposta imune celular em colon de camundongos BALB/c
Beneficiário:Cristina Stewart Bittencourt Bogsan
Linha de fomento: Bolsas no Brasil - Doutorado