Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis |
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| Affiliation: | 1. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil;2. Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), BR 465, Km 7, 23890-000 Seropédica, RJ, Brazil;3. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil;4. Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, 88034-001 Florianópolis, Brazil;5. Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Campinas, São Paulo, Brazil;6. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil |
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| Abstract: | The role of experimental probiotic Prato cheese containing Lactobacillus casei 01 in the prevention of dextran sodium sulphate (DSS)-induced ulcerative colitis in mice was evaluated. For the DSS in vivo model, mice were divided into six groups. Groups 1–3 represented noninflamed groups and groups 4–6 received a DSS (2%) solution. Mice from groups 1 and 4 intragastrically received 500 μL of phosphate-buffered saline (control groups), while mice from groups 2 and 5 intragastrically received 500 μL of conventional Prato cheese (control groups). Finally, mice from group 3 and 6 intragastrically received 500 μL of Prato probiotic cheese containing L. casei 01 (9.47 log cfu mL−1). Groups treated with probiotic Prato cheese exhibited reduced weight loss caused by the consumption of DSS solution. However, the probiotic cheese failed to reduce the inflammation scores in DSS-induced colitis group. Overall, probiotic Prato cheese was not effective to ameliorate the symptoms of DSS-induced colitis. |
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