Mal J Nutr 23(2): 309 - 315, 2017

Enterococci Isolated from Traditional Cheese Alters Serum Lipid and Cytokine Levels in Adult Male NMRI Mice
Solati J & Kalkhorani N


ABSTRACT

Introduction: The present study aimed to isolate Enterococci bacteria from Iranian traditional cheese and to evaluate the effects of the isolated bacteria on serum lipid levels and the activation of the immune system in animals.
Methods: Enterococci bacteria were isolated from cheese using particular cultures and identified using analytical profile index (API) kits. NMRI mice were divided into different groups and Enterococci was orally administrated at doses of 2 (6×108 CFU/ml), 3 (9×108 CFU/ml), and 4 (12×108 CFU/ml) MacFarland for 2 weeks. Blood samples were collected from a retro-orbital sinus, and serum lipids level was measured using the spectrophotometer method and interleukin levels were measured using ELISAkits.
Results: Treatment with E.faecium serotype decreased serum total cholesterol and LDL and increased serum IL-10 levels, while having no significant effect on serum triglycerides, HDL, IL-2, and IL-6 concentrations (p < 0.05). Administration of E. faecalis serotype had no significant effect on serum lipid levels. Moreover, results revealed that treatment with the E. faecalis serotype increased Il-6 and IL-10 concentrations. None of the mentioned serotypes significantly affected gut pathogen growth (p < 0.05).
Conclusion: Enterococci bacteria from Iranian traditional cheese showed no significant inhibitory effects on gut pathogens, but exhibited significant decreases in serum total cholesterol and LDPchol. More studies are suggested to confirm the potential role of the E.faecalis serotype and anti-inflammatory/inflammatory reactions in the body.

Keywords: Cheese, enterococci, cheese, lipid level, probiotics, serum

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