Health properties of milk fermented with Lactobacillus casei strain Shirota (LcS).

6.1 History and Background 146 6.2 General Properties of LcS 147 6.2.1 Morphology and Structure of LcS 147 6.2.2 Energy Metabolism of LcS 148 6.2.3 Nutritional Requirements of LcS 149 6.3 Fermentation Process of LcS 150 6.3.1 Cultivation of LcS 150 6.3.2 Basic Growth Aspects of LcS 151 6.3.3 Optimization of Culture Temperature and pH 151 6.3.4 Effect of Temperature on the Survival of LcS in Dairy Products 151 6.4 Modification of Gastrointestinal Function by LcS 153 6.5 Effects of LcS on Experimental Animals 155 6.5.1 Antitumor Activity of LcS 155 6.5.2 Augmentation of Host Immune Cells by LcS 155 6.5.3 Protection against Infection by LcS 157 6.5.4 Antihypertensive Effect of Oral Administration of LcS 159 6.5.5 Inhibitory Effect on Immunoglobulin E Production 161 6.5.6 Impact of LcS on Autoimmune Diseases 163 6.6 Effects of LcS in Human Trials 164 6.6.1 Survival of LcS in the Gastrointestinal Tract and Modification of Intestinal Flora 164 6.6.1.1 Survival of LcS in Infants 164 6.6.1.2 Survival of LcS in Children 164 6.6.1.3 Survival of LcS in Adults 165 6 1372_frame_C06 Page 145 Monday, February 24, 2003 9:15 AM