INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice
PÁEZ, R.; REINHEIMER, J.; LAVARI, L.; VINDEROLA, G.; BURNS, P.
JOURNAL OF APPLIED MICROBIOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Año: 2017 vol. 123 p. 992 - 992
Methods and Results: Lactobacillus rhamnosus 64 was spray dried in cheese whey-starch solution and administered to mice for 3, 6 or 10 consecutive days. Peritoneal macrophage phagocytic activity, secretory IgA levels in the small intestinal ﬂuid and TNFa, IFNc, IL-10, IL-6 and IL-2 levels in homogenates of the small and large intestine were determined. The effects of spray drying were also evaluated in an acute model of Trinitrobenzenesulfonic acid (TNBS)- induced colitis. A shift in the regulation of immune parameters, particularly the cytokine proﬁle, was observed for mice treated with the spray-dried culture, compared to the proﬁle observed in animals that received the strain as fresh culture (FC). The spray-dried culture of L. rhamnosus 64 showed antiinﬂammatory properties in murine model of TNBS-induced colitis. Conclusions: The spray-drying process of L. rhamnosus 64 in whey-starch modiﬁed its immunomodulating capacity in healthy animals and conferred enhanced protection in an in vivo model of inﬂammation. Signiﬁcance and Impact of the Study: Probiotic capacity can be affected by spray drying in relation to the properties observed for the strain as an overnight FC. This fact should be taken into account when producing the culture for its application in the industry.