REACTIONS AS BIOLOGICAL RESPONSE MODIFIER OF ENTEROCOCCUS FAECALIS EC-12 AND BACTERIA OF COMMERCIAL DAIRY PRODUCTS

Abstract

Purpose

The term “biological response modifier (BRM)” means the materials which generally enhance the immune competence in a living body. Now, a lot of food used a lactic acid bacterium is marketed, there is immune competence and other effects in bacterium body itself, but the evaluation is not decided. Heat killed Enterococcus faecalis EC-12 were developed and applied by the Bi-Digital O-Ring Test to ORT-Lactic acid bacterium (tablet), and it has been supplied as healthy foods in market. This presentation reports the comparison of the ability generated tumor necrosis factor (TNF-Éø) in EC-12 and bacterium used dairy products.

Table.1

Characteristics of Commercial yogurts

sample		The amount of bacillus weights (per 100g product)	Activity ofTNF	count of bacteria (107/g)
	type
A	drink type yogurt	60	0.11	4.7
B	plain yogurt	30	1.06	1.7
C	plain yogurt	450	-	22.0
C	plain yogurt	—	-	6.4
D	plain yogurt	40	0.41	1200.0
E	plain yogurt	60	-	4.8
F	plain yogurt	20	0.47	0.7
F	plain yogurt	50	0.06	11.0
F	plain yogurt	30	0.83	8.2
G	plain yogurt	40	0.33	13.0
G	plain yogurt	50	0.65	1.4
H	plain yogurt	460	0.12	5.2
H	drink type yogurt	30	0.15	3.2

Results

• 1)

  Commercial yogurts washed by centrifugal separation repeatedly, and freeze-dried, dried-powder is obtained between 2 to 5 w/w %. As the results of TNF-Éø activity, big difference was accepted till around 1.0 from below the detection limit (ratio 0.1 or less activity), and it became clear that it is various also in a lactic acid bacterium.

• 2)

  E.faecalis EC-12 is heat-killed intestinal bacteria cell, it was stable as the activity of TNF-α. But it was admitted that activity was different greatly by a sterilized method.

Table. 2

Activity of TNF- α in any conditions of a sterilization

method	conditions	Activity of TNF-α
heat killed	80° 30min	-
heat killed	100°C 30min	1.89
heat killed	121°C 30min	0.22
Alcohol sterilization	75%alcohol	0.61