Immunomodulatory Activity of Lactococcus lactis A17 from Taiwan Fermented Cabbage in OVA-Sensitized BALB/c Mice
Figure 3
Effect of oral administration of live or heat-killed Lactococcus lactis A17 (A17) on immunoglobulins production in OVA-sensitized mouse serum. Six-week-old female BALB/c mice were fed with 109 CFU of live A17 (A17-A) or heat-killed A17 (A17-H) from day 1 to day 28 and intraperitoneally injected three times on days 7, 11, and 14 with 50 μg OVA in 100 μL Al(OH)3. Both the healthy control group (CON) and allergy control group (OVA) were administered with PBS orally during the experimental period, and the CON group was not OVA-sensitized. Serum levels of total IgE (a), OVA-specific IgE (b), OVA-specific IgG1 (c), and OVA-specific IgG2a (d) were determined by ELISA. Each value represents the mean ± SD, (). A difference between A17 groups and OVA group was considered statistically significant when (**).
