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Journal of Dairy Science Vol. 82 No. 4 649-660
© 1999 by American Dairy Science Association ®
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Ingestion of Yogurt Containing Lactobacillus acidophilus and Bifidobacterium to Potentiate Immunoglobulin A Responses to Cholera Toxin in Mice

M. V. Tejada-Simon 1, J. H. Lee 1, Z. Ustunol 1, and J. J. Pestka 2

1 Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824
2 Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824, National Center for Food Safety and Toxicology, Michigan State University, East Lansing 48824 and Department of Microbiology, Michigan State University, East Lansing 48824

Lactic acid bacteria have been reported to have benefits for the prevention and treatment of some forms of diarrhea and related conditions. To determine whether these effects might involve direct stimulation of the gastrointestinal immune response, we administered yogurt to try to enhance mucosal and systemic antibodies against an orally presented immunogen, cholera toxin. Yogurts were manufactured with starter cultures containing different species and strains of lactic acid bacteria. Mice were fed these yogurts for 3 wk, during which they were also orally immunized twice with 10 µg of cholera toxin. Blood was collected on d 0 and 21, and fecal pellets were collected weekly. Mice that were immunized orally with cholera toxin responded by producing specific intestinal and serum immunoglobulin (Ig) A anti-cholera toxin. Antibody responses of the IgA isotype were significantly increased in mice fed yogurts made with starters containing the conventional yogurt bacteria Lactobacillus bulgaricus and Streptococcus thermophilus supplemented with Lactobacillus acidophilus, Bifidobacterium bifidum, and Bifidobacterium infantis. Yogurt that was manufactured with starters containing only conventional yogurt bacteria produced less IgA anti-cholera toxin than did the control group fed nonfat dry milk. Although strong responses were also observed for IgG anti-cholera toxin in serum, the responses did not differ among groups. Thus, administration of yogurt supplemented with L. acidophilus and Bifidobacterium spp. enhanced mucosal and systemic IgA responses to the cholera toxin immunogen.

Key Words: lactic acid bacteria • cholera toxin • yogurt • immunity

Submitted on June 10, 1998
Accepted on November 24, 1998




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