Monocyte function in healthy middle-aged people receiving fermented milk containing Lactobacillus casei
Parra, D.; De Morentin, B.Martinez.; Cobo, J.M.; Mateos, A.; Martinez, J.A.
Journal of Nutrition Health and Aging 8(4): 208-211
2004
ISSN/ISBN: 1279-7707 PMID: 15316583 Document Number: 573130
Background: Lactic acid bacteria have been suggested as a dietary strategy to enhance immune system activity. Objective: The aim of the current work was to test the effects of a L. casei fermented milk consumption on monocyte activity of middle-aged volunteers. Design: A total of 45 healthy volunteers (21 men, 24 women; age range: 51-58 years) were randomized in two groups to receive three cups per day of a fermented milk containing L. casei DN114001 (108-1010/g) (n=23), or placebo (n=22), during 8 weeks. White blood cell count and the oxidative burst capacity of monocytes and granulocytes were examined with a FACScalibur. Measurements were performed at baseline and after the nutritional intervention, at day 56. Results: After the trial, no changes in immune cell proportions were detected in both groups, as well as in monocyte activity after the placebo consumption (P=0.625). However, volunteers included in the probiotic-treated group increased (P=0.029) their oxidative burst capacity of monocytes, and this increment inversely and significantly correlated with the intensity registered at baseline (r=-0.653, P=0.004). Conclusions: Results showed that daily intake of fermented milk containing L. casei was able to modulate the oxidative burst capacity of monocyte subset in healthy middle-aged people, particularly in subjects with lower initial levels. Thus, this nutritional strategy could be considered to maintain immune competence in ageing.