By: Setyawardani T1, Rahayu WP2,3, Palupi NS2,3. and Sumarmono J1
1 Department of Animal Production, Jenderal Soedirman University, Purwokerto Indonesia
2 South East Asia Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Indonesia
3 Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680 Indonesia
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 of Lactic Acid Bacteria (LAB) isolates (L. rhamnosus and L. plantarum) as well as cheese containing the probiotics on microflora profiles, morphological profile of ileum and caecum, and immunomodulator potency by measuring lymphocyte proliferation and IgA levels in rats. Male Sprague Dawley rats were 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. A total of 6 treatments were applied, which were: (protyp-pro, pro-typ-std, che-typ-che, che-typ-std, pro-PBS-pro, and std-typ-std). The measured variables were the number of LAB and S. Typhimurium colonies, lymphocyte cells, and the level of SIgA. The results showed that the highest number of LAB in the ileum and caecum in probiotic fed rats (pro-typ-std followed by pro-typ-pro) as compared to the control, whereas number of S. Typhimurium was lower. The study showed that the treatment of probiotic isolate was able to improve the number of lymphocyte during the first 10 days, during the infection of S. Typhimurium and post infection stage. The treatment of probiotic isolate was able to improve SIgA at the time of S. Typhimurium intervention. In conclusion, mixed isolates of L. rhamnosus and L. plantarum and cheese containing the probiotics were able to show preventive and remedial functions during S. Typhimurium ATCC 14028 infection, thus demonstrate the potential to be used as probiotic cultures.
Keywords: Goat milk, Lactobacillus plantarum, Lactobacillus rhamnosus, probiotic
Published at Int. Food Res. Journal 24(6): 2625-2631. 2017. ISSN 19854668/e:22317546