Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

DUNNAND, E.; BURNS, P.; BINETTI, A. G.; BERGAMINI, C.; PERALTA, G.; FORZANI, L.; REINHEIMER, J. A.; VINDEROLA, C. G.

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019 vol. 9 p. 219 - 229

1364-5072

This study aimed at determining the protective capacity against a Salmonella infection in mice of the cell-free fraction (postbiotics) of a fermented milk, produced at laboratory and industrial level. The proteolytic activity of five commercial cultures of termophilic lactobacilli and eleven autochtonous Lactobacillus strains were evaluated. The product DSM-100H displayed the highest proteolytic activity and it was selected for further studies. The capacity of the postbiotics produced by pH-controlled fermentation to stimulate the production of secretory-IgA was monitored in faeces. The capacity to protect against Salmonella infection was also evaluated. A significant increase of S-IgA in faeces of mice fed 14 days the postbiotic obtained at the laboratory (F36) was detected compared to control animals. No differences were found when the product was administered diluted 1:10. A significantly higher survival (> 60%) was observed in mice that received the product F36 compared to control animals. A significant protective effect was also observed in mice fed the product produced in the industry. The postbiotics obtained by pH-controlled milk fermentation with the proteolytic culture DSM-100H could be used as a food ingredient to confer functionality to food matrixes not adequate to host viable cells of probiotics.