Milk fermented by Lactobacillus helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice

Immunobiology

Volumn 212, Issue 2, 2007, Pages 107-118

  Vinderola, Gabriel ^a   Matar, Chantal ^b   Perdigón, Gabriela ^a,c  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSITÉ DE MONCTON   (Canada)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Fermented milks; Lactic acid bacteria; Mucosal immune system; Non bacterial fraction; Salmonella enteritidis serovar Typhimurium

Indexed keywords

ANTIBODY; IMMUNOGLOBULIN A; LACTOBACILLUS HELVETICUS EXTRACT; NATURAL PRODUCT; PROBIOTIC AGENT; SECRETORY IMMUNOGLOBULIN; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIBACTERIAL ACTIVITY; ANTIBODY PRODUCTION; ARTICLE; BACTERIAL COLONIZATION; BAGG ALBINO MOUSE; CELL COUNT; CELL SURVIVAL; CONTROLLED STUDY; FERMENTATION; GASTROINTESTINAL MUCOSA; IMMUNE RESPONSE; IMMUNOMODULATION; LIVER; MILK; MOUSE; NONHUMAN; PRIORITY JOURNAL; RANDOMIZATION; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SALMONELLOSIS; SEROTYPE; SMALL INTESTINE;

EID: 33847309908     PISSN: 01712985     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.imbio.2006.09.003     Document Type: Article

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