[abstract] THE POTENTIAL IMMUNOMODULATORY EFFECT OF PROBIOTIC L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM LOCAL GOAT MILK AND THEIR INCORPORATION IN CHEESE

OLYMPUS DIGITAL CAMERA

Source: private collection

By:  Palupi NS 1),  Setyawardani T2) and Rahayu WP1)

1)Department of Food Science and Technology  and SEAFAST Center- Bogor Agricultural University
2)Faculty of Animal Science, Jenderal Soedirman University

Probiotic is live non-pathogenic microorganisms that give beneficial effects on health when they are administered in adequate amounts.  The objective of the study was to evaluate the influence L. rhamnosus TW2 and L. plantarum TW14 as well as cheese containing the probiotics on the profiles of microflora, morphological profile of ileum and caecum, lymphocyte proliferation and IgA levels in mice. Male SD rats was fed with the probiotics or cheese containing the probiotics for 10 days, infected with S. Typhimurium for 3 days, and continued to be fed with or without the probiotics or the cheese. Additionally a group of mice with standard feeding was used as control group. The results showed that the number of total lactic acid bacteria in the ileum and caecum in probiotic fed mice was higher than control, whereas the number of S. Typhimurium was lower. The growth of S. Typhimurium was completely inhibited when the mice were continuously given probiotics post-infection. Treatment of probiotic isolate was able to improve the number of lymphosite cellsduring the first 10 days, during infection with S. Typhimurium, and postinfection. Treatment of probiotic isolate was able to improve sIgA at the time of S. Typhimurium intervention. In conclusion, mixed isolates of L. rhamnosus TW2 and L. plantarum TW14 and cheese containg the probiotics were able to show preventive and remedial functions during S. Typhimurium ATCC 14028 infection, thus demonstrate the potential immunomodulatory.

Key words: Immunomodulatory, IgA, L. rhamnosus TW2, L. plantarum TW14, probiotic

Presented at 13th Asean Food Conference, SIFST (Singapore Institute of Food Science & Technology), Singapore 9-11 September 2013

 

 

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