Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

BURNS P; MOLINARI F; BECCARIA A; PÁEZ R; MEINARDI C; REINHEIMER J; VINDEROLA G

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: New York; Año: 2010 vol. 109 p. 1370 - 1378

1364-5072

Aim: To ferment buttermilk, a low-cost by-product of the manufacture ofbutter, with a proteolytic strain of Lactobacillus helveticus, to enhance its valueby the production of a functional peptide-enriched powder.Methods and Results: Buttermilk was fermented with Lact. helveticus 209, astrain chosen for its high proteolytic activity. To enhance the release of peptidicfractions, during fermentation pH was kept at 6 by using NaOH, Ca(CO)3 orCa(OH)2. Cell-free supernatant was recovered by centrifugation, supplementedor not with maltodextrin and spray-dried. The profile of peptidic fractionsreleased was studied by RP-HPLC. The lactose, Na and Ca content was alsodetermined. The powder obtained was administered to BALB ⁄ c mice for 5 or 7consecutive days, resulting in the proliferation of IgA-producing cells in thesmall intestine mucosa of the animals.Conclusions: Buttermilk is a suitable substrate for the fermentation withLact. helveticus 209 and the release of peptide fractions able to be spray-driedand to modulate the gut mucosa in vivo.Significance and Impact of the Study: A powder enriched with peptidesreleased from buttermilk proteins, with potential applications as a functionalfood additive, was obtained by spray-drying. A novel use of buttermilk as substratefor lactic fermentation is reported.