Effect of fermented whey with a probiotic bacterium on gut immune system

GARCÍA, GISELA ROMINA; AGOSTO E.; CAVAGLIERI, L.R.; DOGI, C. A.

Journal of Dairy Research

Cambridge University Press

Año: 2020 vol. 20 p. 1 - 4

0022-0299

The aim of this work was to evaluate the effect of fermented whey (FW) with L. rhamnosus RC007 in a mice model. BALB/c mice were divided into three groups: control group: animals received orally 0.1 ml of phosphate buffered saline (PBS); FW group: animals received orally 0.1 ml of FW; whey (W) group: animals received orally 0.1 ml of W without fermentation with probiotic bacterium. After 10 days mice were sacrificed. Small intestines were collected for determination of IL-10; IL-6, TNF, goblet cells and intraepithelial lymphocytes. 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) showed that the mean values increased in the group of mice that received FW. The number of goblet cells and intraepithelial lymphocytes were also increased in animals that received FW. The results showed that FW with L. rhamnosus RC007 was able to stimulate and to modulate mouse immune system. Whey fermented 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 probiotic bacterium and the nutritional properties of whey, at the same time reducing the environmental impact.