FERMENTATED WHEY WITH A PROBIOTIC BACTERIUM FOR THE FUTURE FORMULATION OF A FOOD ADDITIVE FOR PIG PRODUCTION

GARCÍA, G; AGOSTO, M E; CAVAGLIERI L.R.; DOGI C.A

Congreso; XIII Congreso Argentino de Microbiología General; 2018

Whey (W) is a byproduct in the dairy industries and retains 55% of milk nutrients. Disposal of the W is a major pollution problem for the dairy industry because of the high volumes produced and having a high biochemical oxygen demand. To overcome the existing problem, utilization of W in a desired fermented product is highly appreciated. The aim of this work was to fermentate W with a probiotic bacterium (L. rhamnosus RC007) and to evaluate the effect of this fermented whey (FW) in a mice model. Previous studies demonstrated beneficial properties of L. rhamnosus RC007 such as immune modulation and decrease of intestinal inflammation in mice with TNBS-induced colitis. The W used in the present work was obtained from dairy basin of the south of Córdoba. Their microbiological and chemical composition was characterized. Three different heat treatments were evaluated in order to reduce the microbiological charge without causing coagulated proteins. Heating the W at 65ºC for 30 min was enough to significantly reduce the number of enterobacteria, lactobacilli and total aerobes bacteria. After this ?pasteurization?, cheese whey was evaluated as a base for the development of the probiotic bacterium. Inoculated whey was incubated at 37ºC and bacterial growth was evaluated by taking an aliquot every two hours and plating on MRS agar. For the in vivo assay, 18 BALB/c mice were divided into three groups (n=6): control group: animals received orally 0.1 ml of PBS; FW group: animals received orally 0.1 ml of fermented whey; W group: animals received orally 0.1 ml of whey without fermentation with probiotic bacterium. After 10 days mice were sacrificed by cervical dislocation. Live body weight was measured the day 0 (before W or FW administration) and at the end of the experiment (day 10). Intestinal contents were collected from the small intestines for cytokines determination (IL-10; IL-6 and TNF) by flow Cytometer. The administration of W or FW did not affect the body weight of the mice. Increases of all the cytokines assayed were observed in mice that received FW compared to control and W group. The ratio between the anti and pro-inflammatory cytokines (IL-10/TNF) was also evaluated and the results showed that the mean values increased in the group of mice that received FW. The results obtained in the present work showed that FW with L. rhmanosus RC007 was able to stimulate and to modulate mouse immune system. This immune stimulation could allow it to respond more quickly to face noxious stimulus. More studies are needed to confirm the beneficial properties of FW, however we could conclude that whey fermentated by this probiotic bacterium is an interesting alternative for development of a new food additive for pig production, taking advantage of the beneficial properties of probiotc bacterium and the nutritional properties of whey, at the same time reducing the environmental impact.