首页> 外文会议>12th Symposium on Bioluminescence and Chemiluminescence, Apr 5-9, 2002, Robinson College, University of Cambridge, UK >IN VIVO ASSESSMENT OF THE EFFECT OF DIET ON TIME-COURSE OF INFECTION IN MICE USING BIOLUMINESCENT BACTERIAL PATHOGENS
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IN VIVO ASSESSMENT OF THE EFFECT OF DIET ON TIME-COURSE OF INFECTION IN MICE USING BIOLUMINESCENT BACTERIAL PATHOGENS

机译:使用生物发光细菌病原菌对饮食对小鼠感染时间进程的体内作用进行评估

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Milk components are known to have a variety of biological functions in addition to basic nutritional properties including opioid, antimutagenic, antimicrobial and immunomodulating activity. It has been reported that intake of milk fermented by lactic acid bacteria (LAB) produces a specific humoral immune response. In our previous research, it was shown that cell-free fractions of fermented milks enhanced cytokine production of macrophages in vitro. However, such assays are expensive and difficult to perform. It is also difficult to extrapolate the results of these assays to events that occur in whole animals. Thus, to establish the biological relevance of this phenomenon, an in vivo model has been proposed to assess the effect of fermented milk and its components on the course of bacterial infections in mice. Colonization of the gastrointestinal tract by bioluminescent pathogens can be monitored in live animals during experimental infections in real-time. We propose to use this approach to assess the effect of food components by monitoring the time course of infection in animals that were fed with the product prior to infection. Test mice were first fed with products and then infected orally with a luminescent strain of S. Enteritidis. The infectivity of this pathogen was then assessed in living intact mice by monitoring bioluminescence together with visual signs of infection and postmortem (PM) histological and bacteriological analysis.
机译:已知牛奶成分除基本营养特性外还具有多种生物学功能,包括阿片样物质,抗突变,抗微生物和免疫调节活性。据报道,摄入由乳酸菌(LAB)发酵的牛奶会产生特定的体液免疫反应。在我们以前的研究中,已表明,发酵乳中无细胞级分可增强体外巨噬细胞的细胞因子生成。但是,这样的测定昂贵且难以执行。将这些测定的结果外推到整个动物中发生的事件也很困难。因此,为了建立这种现象的生物学相关性,已经提出了一种体内模型来评估发酵乳及其成分对小鼠细菌感染过程的影响。在实验感染过程中,可以实时监测生物发光病原体对胃肠道的定殖。我们建议使用这种方法通过监测感染前用产品喂养的动物的感染时间进程来评估食物成分的效果。首先给测试小鼠喂食产品,然后口服肠炎沙门氏菌的发光菌株。然后,通过监测生物发光以及感染的视觉迹象以及尸检(PM)的组织学和细菌学分析,评估在活体完整小鼠中这种病原体的传染性。

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