The ability of milk fermented with Lactobacillus plantarum ONC141, to confer protection against Salmonella typhimurium was investigated in mice. Feeding mice with the fermented milk conferred protection against oral challenge with virulent S. typhimurium, as compared with control mice that were received with commercial milk. So as to make an action mechanisms of the protection clear, some basic immunological tests attempted to try. An antibacterial activity of the fermented milk against S. typhimurium in vitro was not detected. Spleen cells from mice given the fermented milk produced significantly higher amounts of interferon-γ in response to stimulation with concanavalin A than the cells from the control mice. The fermented milk feeding had no significant effect on interleukin-4 production by spleen cells. Peyer's patch cells from mice given the fermented milk produced higher amounts of total IgA, in response to stimulation with heat killed S. typhimurium than cells from the control mice. These results suggest that milk fermented with L. plantarum ONC141 might be able to modulate the host immune system of both mucosal and acquired immunity in mice. Thus dietary supplementation with milk fermented with L. plantarum ONC141 might provides an unique opportunity for developing immune-enhancing probiotic dairy products with contribution to health benefits.
市販のカマンベール，ゴーダチーズ，マスカルポーネ，クリームチーズおよび無塩バターを用い，アクロレイン・シッフ反応とオイルレッド O 染色の組織化学的二重染色法により，タンパク質と脂肪の存在様式とその分布を観察した．また，各試料の成分分析を行なった．その結果，各試料のタンパク質と脂肪の存在様式は，それぞれのチーズとバターの特性を反映するものであった．本研究で用いた組織化学的手法はチーズとバターの特性を把握するのに有効であることが判明した．