Study of the effects of spray-drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice

LAVARI, L.; BURNS, P.; PAEZ, R.; REINHEIMER, J.; VINDEROLA, G.

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017

1364-5072

Aims: To evaluate the effects of spray-drying of Lactobacillus rhamnosus 64 on its18 capacity to modulate the gut immune response and on the attenuation of TNBS-induced19 colitis in mice.20 Methods and Results: L. rhamnosus 64 was spray-dried in cheese whey-starch solution21 and administered to mice for three, six or ten consecutive days. Peritoneal macrophage22 phagocytic activity, secretory-IgA (S-IgA) levels in the small intestinal fluid and TNFα,23 IFNγ, IL-10, IL-6 and IL-2 levels in homogenates of the small and large intestine were24 determined. The effects of spray drying were also evaluated in an acute model of25 TNBS-induced colitis. A shift in the regulation of immune parameters, particularly the26 cytokine profile, was observed for mice treated with the spray dried culture, compared27 to the profile observed in animals that received the strain as fresh culture. The spray28 dried culture of L. rhamnosus 64 showed antiinflammatory properties in murine model29 of TNBS-induced colitis.30 Conclusion: The spray-drying process of L. rhamnosus 64 in whey-starch modified its31 immunomodulating capacity in healthy animals and conferred enhanced protection in an32 in vivo model of inflammation.33 Significance and Impact of the Study: Probiotic capacity can be affected by spray-34 drying in relation to the properties observed for the strain as an overnight fresh culture.35 This fact should be taken into account when producing the culture for its application in36 the industry.