Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

• Main Authors: Pablo Christiano B. Lollo, Priscila Neder Morato, Carolina Soares de Moura, Miguel Meirelles de Oliveira, Adriano Gomes Cruz, José de Assis F. Faria, Jaime Amaya-Farfan, Marcelo Cristianini
• Format: Article
• Language: English
• Published: Elsevier 2015-04-01
• Series: Journal of Functional Foods
• Subjects: Probiotic yogurt; Homogenization by high pressure; Exercise; Immune system; Probiotic bacteria
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464615000134

Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes. Consumption of a probiotic can attenuate immune suppression induced by exhausting exercise in rats. A potential probiotic fermented milk was manufactured from milk treated by dynamic high pressure (P.F. Milk DHP) containing Strep. Salivarius thermophilus ssp. TA 040 and Lactobacillus acidophilus LA14 was fed for 2 weeks to Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum parameter of health and immune system. The immune suppression exercise-induced was observed by alteration in lymphocytes, monocytes, leukocytes and neutrophil counts in all exhausted groups, but it was attenuated by consumption of P.F. Milk DHP. Thus, P.F. Milk DHP was effective in enhancing the immune system and could improve the health status as in Wistar rats.