Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model

• Main Authors: Sangita Ganguly, Latha Sabikhi, Ashish Kumar Singh
• Format: Article
• Language: English
• Published: Elsevier 2019-03-01
• Series: Journal of Functional Foods
• Subjects: Probiotic; Composite; Beverage; Shigellosis; Challenge study; Immunity
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646461930057X

The aim of the current study is to investigate the efficacy of a probiotic beverage prepared from underutilized resources in preventing Shigella-induced pathogenicity in mice model. Probiotic beverage having high counts (1011–1012, cfu/ml) was prepared from whey-skim milk (60:40, v/v), germinated pearl millet flour (4.73%, w/v) and liquid barley malt extract (3.27%, w/v) with Lactobacillus acidophilus NCDC 13. Albino mice were challenged using pathogenic Shigella dysenteriae orally. Mice were sacrificed on the 2nd, 5th and 8th days post-challenge and colonization of pathogen and IgA concentration in intestine fluids was estimated. Long term (7 days) feeding of probiotic beverage stimulated immune system by enhanced secretion of IgA. Further inhibition of pathogen was clearly observed in all organs and feaces. However, short term (2 days) feeding was not much effective as there was non-significant increase in IgA level in intestine fluids, whereas control sample was unable to inhibit the infection.