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Decrease in ovalbumin specific IgE of mice serum after oral uptake of lactic acid bacteria.

Yuu Ishida·Izuki Bandou·Hiroki Kanzato·Naoyuki Yamamoto
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Abstract

Different kinds of lactobacilli and Bifidobacteria fermented milk were fed to ovalbumin-specific IgE-elevated mice for 3 days, and after the final administration, changes in the ovalbumin-specific IgE values for each sample were compared to the value for non-fermented milk. Seven of the Lactobacillus-fermented milks caused a significant decrease in the serum ovalbumin-specific IgE levels. Above all, Lactobacillus acidophilus L92, Lactobacillus acidophilus CP1613, and Lactobacillus fermentum CP34 fermented milk had the most significant effects of decreasing the serum ovalbumin-specific IgE levels compared to a control group. The L. acidophilus L92 and L. fermentum CP34 cells also showed significant ovalbumin-specific IgE lowering activities. From these results, an active component seems to exist in the cells of L. acidophilus L92 and L. fermentum CP34 strains. Recovery of the radiolabeled L. acidophilus L92 and L. fermentum CP34 cells from the small intestine and the large intestine of the mouse 13 h after oral administration were higher than the recovery of any other strain.

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AnimalsBacterial AdhesionBifidobacteriumCulture MediaDigestive SystemEnzyme-Linked Immunosorbent AssayFermentationImmunoglobulin EImmunoglobulin GLactic AcidLactobacillusLactobacillus acidophilusMaleMiceMice, Inbred BALB CMilkOvalbuminJournal Article

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Yuu Ishida, Izuki Bandou, Hiroki Kanzato, Naoyuki Yamamoto. 2003. Decrease in ovalbumin specific IgE of mice serum after oral uptake of lactic acid bacteria.. https://doi.org/10.1271/bbb.67.951

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