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標題: 乳酸菌發酵乳對降低過敏反應之影響
Anti-allergic effect of milk fermented with lactic acid bacteria
作者: Ti, Peng Hsuan
關鍵字: 過敏反應;allergic effect;雞卵白蛋白;乳酸菌;發酵乳;特異性免疫反應;巨噬細胞;albumin;lactic acid bacteria;fermented milk;specific immune response;macrophage
出版社: 食品科學系
The purpose of this investigation was to assess the anti-allergic effect of fermented milk of Streptococcus thermophilus MC, Lactobacillus acidophilus B, Lactobacillus bulgaricus Lb, Lactobacillus bulgaricus 448, and Bifidobacterium longum B6. Female BALB/c mice were immunized intraperitoneally with ovalbumin/complete Freund's adjuvant to evaluate the specific immune response of mice fed with fermented milk by judging from cytokine, antibody and nitric oxide analysis. Both cultures of spontaneous and OVA-stimulated splenocytes from mice fed with L. bulgaricus Lb of fermented milk expressed significant reduction of IL-4 and promotion of IFN-γ secretion as compared with milk-fed controls. The IL-4 of spontaneous secretion of splenocytes from mice fed with milk fermented with S. thermophilus MC or L. acidophilus B was significantly decreased. When mice fed milk fermented with L. acidophilus B, L. bulgaricusm 448 or B. longum B6, the secretion of IL-6 from cultures of spontaneous or LPS-stimulated peritoneal cells significantly decreased. All tested LAB decreased the secretion of TNF- of LPS-stimulated peritoneal cells from OVA/CFA-primed mice (P < 0.05) and demonstrated the effect of anti-inflammation. The milk fermented with S. thermophilus MC was able to significantly stimulate the secretion of NO from peritoneal cell of mice by activating macrophage. The ratio of IFN-γ to IL-4 of spontaneous secretion of splenocytes, milk fermented with L. bulgaricus Lb significantly increased. The result of anti-OVA-IgE antibody from serum of OVA/CFA-primed mice indicated that S. thermophilus MC is more anti-allergic than that of milk fermented with other tested strains.

本研究評估五株乳酸菌Streptococcus thermophilus MC、Lactobacillus acidophilus B、Lactobacillus bulgaricus Lb、Lactobacillus bulgaricus 448、Bifidobacterium longum B6之發酵乳對降低過敏反應之影響。以雞卵白蛋白輔以完全佐劑腹腔注射BALB/c雌鼠,測定細胞激素、抗體和一氧化氮以評估乳酸菌發酵乳對BALB/c雌鼠特異性免疫反應之影響。脾臟細胞自泌性分泌及OVA刺激方面,餵食乳酸菌L. bulgaricus Lb都可顯著促進BALB/c雌鼠脾臟細胞IFN-r分泌及顯著抑制IL-4分泌;而S. thermophilus MC、L. acidophilus B發酵乳可顯著抑制脾臟細胞自泌性IL-4分泌。腹腔細胞自泌性分泌及LPS刺激方面,餵食乳酸菌L. acidophilus B、L. bulgaricus 448、B. longum B6發酵乳,皆能顯著降低腹腔細胞分泌細胞激素IL-6;腹腔細胞以LPS刺激,所有受測試的乳酸菌發酵乳皆能顯著降低腹腔細胞分泌細胞激素TNF-a,展現抗發炎之效用。S. thermophilus MC發酵乳能促進巨噬細胞活化而使老鼠腹腔細胞NO分泌顯著上升。在脾臟細胞自泌性IFN-r/IL-4比值方面,L. bulgaricus Lb發酵乳則達顯著差異。從特異性免疫BALB/c雌鼠致敏後血清中的anti-OVA-IgE抗體結果顯示,這些受測試的乳酸菌發酵乳中,S. thermophilus MC發酵乳有較佳的降低過敏反應之效用。
Appears in Collections:食品暨應用生物科技學系

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