Fermentated whey with a probiotic bacterium for the future formulation of a food additive for pig production.

GARCÍA G; AGOSTO E.; CAVAGLIERI L.; DOGI C.

San Luis

Congreso; XIII Congreso Argentino de Microbiología general; 2018

Asociación Civil de Microbiología

Whey (W) is a byproduct in the dairy industries and retains 55 % of milk nutrients. Disposal of the Wis a major pollution problem for the dairy industry because of the high volumes produced and having ahigh biochemical oxygen demand. To overcome the existing problem, utilization of W in a desiredfermented product is highly appreciated. The aim of this work was to fermentate W with a probioticbacterium (L. rhamnosus RC007) and to evaluate the effect of this fermented whey (FW) in a micemodel. Previous studies demonstrated beneficial properties of L. rhamnosus RC007 such as immunemodulation and decrease of intestinal inflammation in mice with TNBS-induced colitis. The W used inthe present work was obtained from dairy basin of the south of Córdoba. Their microbiological andchemical composition was characterized. Three different heat treatments were evaluated in order toreduce the microbiological charge without causing coagulated proteins. Heating the W at 65ºC for 30min was enough to significantly reduce the number of enterobacteria, lactobacilli and total aerobesbacteria. After this pasteurization, cheese whey was evaluated as a base for the development of theprobiotic bacterium. Inoculated whey was incubated at 37ºC and bacterial growth was evaluated bytaking an aliquot every two hours and plating on MRS agar. For the in vivo assay, 18 BALB/c micewere divided into three groups (n=6): control group: animals received orally 0.1 ml of PBS; FWgroup: animals received orally 0.1 ml of fermented whey; W group: animals received orally 0.1 ml ofwhey without fermentation with probiotic bacterium. After 10 days mice were sacrificed by cervicaldislocation. Live body weight was measured the day 0 (before W or FW administration) and at the endof the experiment (day 10). Intestinal contents were collected from the small intestines for cytokinesdetermination (IL-10; IL-6 and TNFa) by flow Cytometer. The administration of W or FW did notaffect the body weight of the mice. Increases of all the cytokines assayed were observed in mice thatreceived FW compared to control and W group. The ratio between the anti and pro-inflammatorycytokines (IL-10/TNFa) was also evaluated and the results showed that the mean values increased inthe 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 immunestimulation could allow it to respond more quickly to face noxious stimulus. More studies are neededto confirm the beneficial properties of FW, however we could conclude that whey fermentated by thisprobiotic bacterium is an interesting alternative for development of a new food additive for pigproduction, taking advantage of the beneficial properties of probiotc bacterium and the nutritionalproperties of whey, at the same time reducing the environmental impact.