益生菌
成分
离体
食品科学
佛氏丙酸杆菌
化学
免疫系统
脂多糖
外周血单个核细胞
发酵
肠道菌群
生物
微生物学
生物化学
细菌
免疫学
体外
遗传学
作者
Song Huang,Hassan Rabah,Stéphanie Ferret‐Bernard,Laurence Le Normand,Gwénaël Jan,Sylvie Guérin,Isabelle Nogret,Yves Le Loir,Xiaohong Chen,Gwénaël Jan,Gaëlle Boudry,Romain Jeantet
标识
DOI:10.1016/j.jff.2018.11.043
摘要
A new probiotic functionalized sweet whey was evaluated. Weaned healthy piglets consumed sweet whey (SW), unmodified or fermented by P. freudenreichii CIRM-BIA 129 (PF-SW). Fecal short chain fatty acids amounts remained unchanged. Bifidobacteria were enhanced in the PF-SW group, and so was the expression of T-bet, which orchestrates Th1 differentiation of T lymphocytes, in mesenteric lymph nodes immune cells (MLNC). This was consistent with ex vivo increased TNF-α secretion by MLNC in response to lipopolysaccharide (LPS). The consumption of the functionalized whey induced a different response in peripheral blood mononuclear cells (PBMC) to ex vivo stimulations, as the inhibition of TNF-α secretion in response to concanavalin A stimulation. Thus, by cultivating a probiotic GRAS bacterium in concentrated whey, prior to spray drying, it is possible to transform this by-product into a functional ingredient. This opens new avenues for the development of functional ingredients through enhanced valorisation of whey.
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