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Inhibition of Shigella sonnei by Lactobacillus casei and Lact. acidophilus

Inhibition of Shigella sonnei by Lactobacillus casei and Lact. acidophilus The protective effect of feeding milk fermented with a mixture of Lactobacillus casei and Lact. acidophilus against Shigella sonnei was studied. There was a 100% survival rate in mice fed for 8 d with fermented milk and then dosed orally with Sh. sonnei. The survival rate in control mice was approximately 60% after 21 d. Colonization of the liver and spleen with Sh. sonnei was markedly inhibited by pretreatment with fermented milk. Differences in cell counts of 2–3 log units between treated and control mice were always obtained, shigellas were not detected in these organs by the 10th day in treated mice, while high levels were maintained in the controls. Higher levels of anti‐shigella antibodies were found both in sera and in small intestinal fluid of mice treated with fermented milk, suggesting that the protective immunity could be mediated by the mucosal tissue. These results suggest that milk fermented with Lact. casei and Lact. acidophilus could be used as a prophylactic against gastrointestinal infections by shigellas. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Applied Microbiology Oxford University Press

Inhibition of Shigella sonnei by Lactobacillus casei and Lact. acidophilus

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References (22)

Publisher
Oxford University Press
Copyright
"Copyright © 1992 Wiley Subscription Services, Inc., A Wiley Company"
ISSN
1364-5072
eISSN
1365-2672
DOI
10.1111/j.1365-2672.1992.tb04996.x
Publisher site
See Article on Publisher Site

Abstract

The protective effect of feeding milk fermented with a mixture of Lactobacillus casei and Lact. acidophilus against Shigella sonnei was studied. There was a 100% survival rate in mice fed for 8 d with fermented milk and then dosed orally with Sh. sonnei. The survival rate in control mice was approximately 60% after 21 d. Colonization of the liver and spleen with Sh. sonnei was markedly inhibited by pretreatment with fermented milk. Differences in cell counts of 2–3 log units between treated and control mice were always obtained, shigellas were not detected in these organs by the 10th day in treated mice, while high levels were maintained in the controls. Higher levels of anti‐shigella antibodies were found both in sera and in small intestinal fluid of mice treated with fermented milk, suggesting that the protective immunity could be mediated by the mucosal tissue. These results suggest that milk fermented with Lact. casei and Lact. acidophilus could be used as a prophylactic against gastrointestinal infections by shigellas.

Journal

Journal of Applied Microbiology – Oxford University Press

Published: Nov 1, 1992

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