Advanced SearchSearch Tips
Effects of Mozzarella Cheese Manufactured by S. macedonicus LC743 on the Immune Status of Mouse
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Mozzarella Cheese Manufactured by S. macedonicus LC743 on the Immune Status of Mouse
Cho, Seong-A; Kim, Kee-Sung; Lim, Sang-Dong;
  PDF(new window)
To develop a new starter culture for Mozzarella cheese, the immunomodulatory action of Streptococcus macedonicus LC743 in male C57BL/6 mice was studied. Mice were fed for 7 wk with feed containing 1% Mozzarella cheese made with three kinds of starter cultures from S. macedonicus LC743 (G3), FD-DVS TCC-3 (G2) and S. macedonicus LC743 : FD-DVS TCC-3(1:1) (G4) and control (feed only, G1), respectively. No significant differences in body weight gain were observed among the various groups of mice. The spleen index and thymus index were observed and no significant differences were found among the groups. The production of TNF- of S. macedonicus LC743 group significantly increased compared to the control group. The production of IL- was significantly enhanced by the feeding of S. macedonicus LC743 group compared to the control group. In regards to the white blood cell counts, the neutrophil percentages were significantly higher in the G1 group compared to other groups. The lymphocyte percentages were significantly higher in G2, G3 and G4 groups in comparison to the control group. The results of this study may suggest that the supplementation of S. macedonicus LC743 can increase the cytokine production activity by the activated macrophages in mice. Based on the result of this study, it could be concluded that S. macedonicus LC743 could stimulate the immune functions of mice.
immunomodulating activity;Mozzarella cheese;S. macedonicus LC743;mouse;
 Cited by
Blanchette, L., Roy, D., Belanger, G., and Gauthier, S. F. (1996) Production of cottage cheese using dressing fermented by bifidobacteria. J. Dairy Sci. 79, 8-15. crossref(new window)

Corbo, M., Albenzio, M., De Angelis, M., Sevi, A., and Gobbetti, M. (2001) Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. J. Dairy Sci. 84, 551-561. crossref(new window)

Czarniecki, C. A. (1993) The role of tumor necrosis factor in viral disease. Antiviral Res. 22, 223-258. crossref(new window)

Dinakar, P. and Mistry, V. V. (1994) Growth and viability of Bifidobacterium bifidum in Cheddar cheese. J. Dairy Sci. 77, 2854-2864. crossref(new window)

Dinarello, C. A. (1987) The biology of interleukin 1 and comparison to tumor necrosis factor. Immuno. Letters. 16, 227-232. crossref(new window)

Furtado, M. M., Partridge, J. A., and Ustunol, Z. (1993) Ripening characteristics of reduced fat cheddar cheese using heat-shocked and live Lactobacillus casei as adjunt culture. Abstract D28. J. Dairy Sci. 76, 101. crossref(new window)

Gardiner, G., Ross, R., Collins, J., Fitzgerald, G., and Stanton, C. (1998) Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol. 64, 2192-2199.

Gardiner, G., Stanton, C., Lynch, P., Collins, J., Fitzgerald, G., and Ross, R. (1999) Evaluation of Cheddar cheese as a food carrier for delivery a probiotic strain to the gastrointestinal tract. J. Dairy Sci. 82, 1379-1387. crossref(new window)

Gill, H. S. (1998) Stimulation of the immune system by lactic cultures. Int. Dairy. J. 8, 535-544. crossref(new window)

Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A., and De Angelis, M. (1998) Production of Crescenza cheese by incorporation of bifidobacteria. J. Dairy Sci. 81, 37-47. crossref(new window)

Gomes, A. M. P. and Malcata, F. X. (1998) Development of probiotic cheese manufactured from goat milk. J. Dairy Sci. 81, 1492-1507. crossref(new window)

Kang, H. S., Kim, Y. H., Lee, C. S., Lee, J. J., Choi, I. P., and Pyun, K. H. (1998) Suppression of interleukin-1 and tumor necrosis factor-$\alpha$ production by acanthoic acid, (-)-pimara- 9(11), 15-dien-19-oic acid, and its antifibrotic effects in vivo. Cell. Immunol. 170, 212-221. crossref(new window)

Mantovani, A., Bottazzi, B., Colotta, F., Sozzani, S., and Ruco, L. (1992) The origin and function of tumor-associated macrophages. Immunol. Today 13, 265-270. crossref(new window)

Medici, M., Vinderola, C. G., and Perdigon, G. (2004) Gut mucosal immunomodulation by probiotic fresh cheese. Int. Dairy J. 14, 611-618. crossref(new window)

Morrissette, N., Gold, E., and Aderem, A. (1999) The macrophage-a cell for all seasons. Trends Cell Biol. 9, 199-201. crossref(new window)

Murad, H. A., Sadek, Z. I., and Fathy, F. A. (1998) Production of bifidus Kariesh cheese. Deutsche Lebensmittel-Rundschau, 94, 409-412.

Oberg, C. J., Wang, A., Moyes, L. V., Brown, R. J., and Richardson, G. H. (1991) Effects of proteolytic activity of thermolactic cultures on physical properties of Mozzarella cheese. J. Dairy Sci. 74, 389-397. crossref(new window)

Riordan, K. O. and Fitzgerald, G. F. (1998) Evaluation of bifidobacteria for the production of antimicrobial compounds and assessment of performance in cottage cheese at refrigeration temperature. J. Appl. Microbiol. 85, 103-114. crossref(new window)

Shaw, S. K. and White, C. H. (1994) Survival of bifidobacteria in reduced fat Cheddar cheese. J. Dairy Sci. 77, 4.

Stanton, C., Gardiner, G., Lynch, P. B., Collins, J. K., Fitzgerald, G., and Ross, R. P. (1998) Probiotic cheese. Int. Dairy J. 8, 491-496. crossref(new window)

van der Poll, T., Keogh, C. V., Guirao, X., Buurman, W. A., Kopf, M., and Lowry, S. F. (1997) Interleukin-6 gene-deficient mice show impaired defense against pneumococcal pneumonia. J. Infect. Dis. 176, 439-444. crossref(new window)

Vinderola, C. G., Prosello, W., Ghiberto, D., and Reinheimer, J. (2000) Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in argentinian fresh cheese. J. Dairy Sci. 83, 1905-1911. crossref(new window)