Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-26T12:58:28.395Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  20 January 2020

Gisela García ,
María Emilia Agosto ,
Lilia Cavaglieri  and
Cecilia Dogi
Gisela García
Affiliation:
Universidad Nacional de Río Cuarto, Ruta 36 km. 601, 5800 Río Cuarto, Córdoba, Argentina
María Emilia Agosto
Affiliation:
Universidad Nacional de Río Cuarto, Ruta 36 km. 601, 5800 Río Cuarto, Córdoba, Argentina
Lilia Cavaglieri
Affiliation:
Universidad Nacional de Río Cuarto, Ruta 36 km. 601, 5800 Río Cuarto, Córdoba, Argentina
Cecilia Dogi*
Affiliation:
Universidad Nacional de Río Cuarto, Ruta 36 km. 601, 5800 Río Cuarto, Córdoba, Argentina
*
Author for correspondence: Cecilia Dogi, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of the work presented in this Research Communication was to evaluate the effect of fermented whey (FW) with Lactobacillus 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 d mice were sacrificed. Small intestines were collected for determination of IL-10; IL-6, TNFα, 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/TNFα) 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.

Keywords

Feed additivegut immune systemlactic acid bacteriawhey
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 134 - 137
Copyright
Copyright © Hannah Dairy Research Foundation 2020

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bradford, MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72, 248–254.Google ScholarPubMed
Brandtzaeg, P (2013) Gate-keeper function of the intestinal epithelium. Beneficial Microbes 4, 67–82.Google ScholarPubMed
Campbell, JM, Crenshaw, JD and Polo, J (2013) The biological stress of early weaned piglets. Journal of Animal Science and Biotechnology 4, 19.Google ScholarPubMed
Castillo, NA, Perdigón, G and de Moreno de Leblanc, A (2011) Oral administration of a probiotic Lactobacillus modulates cytokine production and TLR expression improving the immune response against Salmonella enterica serovar Typhimurium infection in mice. BMC Microbiology 11, 177.Google ScholarPubMed
Cerutti, A, Chen, K and Chorny, A (2011) Immunoglobulin responses at the mucosal interface. Annual Review of Immunology 29, 273–293.Google ScholarPubMed
Corthesy, B (2013) Multi-faceted functions of secretory IgA at mucosal surfaces. Frontiers in Immunology 4, 185.Google ScholarPubMed
de Moreno de LeBlanc, A, Castillo, NA and Perdigón, G (2010) Anti-infective mechanisms induced by a probiotic Lactobacillus strain against Salmonella enteric serovar Typhimurium infection. International Journal of Food Microbiology 138, 223–231.Google Scholar
Deplancke, B and Gaskins, HR (2001) Microbial modulation of innate defense: goblet cells and the intestinal mucus layer. The American Journal of Clinical Nutrition 73, 1131S–1141S.Google ScholarPubMed
Dogi, CA and Perdigón, G (2006) Importance of the host specificity in the selection of probiotic bacteria. Journal of Dairy Research 73, 357–366.Google ScholarPubMed
Dogi, C, Maldonado Galdeano, C and Perdigón, G (2008) Gut immune stimulation by non pathogenic Gram (+) and Gram (−) bacteria. Comparison with a probiotic strain. Cytokine 41, 223–231.Google ScholarPubMed
Dogi, CA, García, G, de Moreno de LeBlanc, A, Greco, C and Cavaglieri, L (2016) Lactobacillus rhamnosus RC007 intended for feed additive: immune-stimulatory properties and ameliorating effects on TNBS-induced colitis. Beneficial Microbes 7, 539–547.Google ScholarPubMed
García, G, Dogi, CA, Ashworth, G, Berardo, D, Godoy, G, Cavaglieri, L, de Moreno de LeBlanc, A and Greco, C (2016a) Effect of breast feeding time on immunological and microbiological parameters of weaned piglets in an intensive breeding farm. Veterinary Immunology and Immunopathology 176, 44–49.Google Scholar
García, G, Dogi, C, de Moreno de LeBlanc, A, Greco, C and Cavaglieri, L (2016b) Gut borne Saccharomyces cerevisiae, a promising candidate for the formulation of feed additives, modulates immune system and gut microbiota. Beneficial Microbes 7, 659–668.Google Scholar
García, GR, Payros, D, Pinton, P, Dogi, CA, Laffitte, J, Neves, M, González Pereyra, ML, Cavaglieri, LR and Oswald, IP (2018) Intestinal toxicity of deoxynivalenol is limited by Lactobacillus rhamnosus RC007 in pig jejunum explants. Archives of Toxicology 92, 983–993.Google ScholarPubMed
Gauthier, SF, Pouliot, Y and Saint-Sauveur, D (2006) Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. International Dairy Journal 16, 1315–1323.Google Scholar
Hakkak, R, Korourian, S, Ronis, MJJ, Johnston, JM and Badger, TM (2001) Dietary whey protein protects against azoxymethane-induced colon tumors in male rats. Cancer Epidemiology, Biomarkers & Prevention 10, 555–558.Google ScholarPubMed
Hill, C, Guarner, F, Reid, G, Gibson, GR, Merenstein, DJ, Pot, B, Morelli, L, Canani, RB, Flint, HJ, Salminen, S and Calder, PC (2014) The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology 11, 506–514.Google ScholarPubMed
Kawashima, T, Ikari, N, Tomoko, K, Yasuyuki, K, Yoshiro, K, Naoki, S and Tsuji, NM (2018) The molecular mechanism for activating IgA production by Pediococcus acidilactici K15 and the clinical impact in a randomized trial. Scientific Reports 228, 5065.Google Scholar
Lan, RX, Lee, SI and Kim, IH (2016) Effects of multistrain probiotics on growth performance, nutrient digestibility, blood profiles, faecal microbial shedding, faecal score and noxious gas emission in weaning pigs. Journal of Animal Physiology and Animal Nutrition 100, 1130–1138.Google ScholarPubMed
Lavari, L, Páez, R, Cuatrin, A, Reinheimer, J and Vinderola, G (2014) Use of cheese whey for biomass production and spray drying of probiotic Lactobacilli. Journal of Dairy Research 81, 267–274.Google ScholarPubMed
Lu, X, Zhang, M, Zhao, L, Ge, K, Wang, Z, Jun, L and Ren, F (2018) Growth performance and post-weaning diarrhea in piglets fed a diet supplemented with probiotic complexes. Journal of Microbiology and Biotechnology 28, 1791–1799.Google ScholarPubMed
Lukic, J, Strahinic, I, Milenkovic, M, Golic, N, Kojic, M and Topisirovic, L (2013) Interaction of Lactobacillus fermentum BGHI14 with rat colonic mucosa: implications for colitis induction. Applied Environmental Microbiology 7, 5735–5744.Google Scholar
Michaelidou, A and Steijns, J (2006) Nutritional and technological aspects of minor bioactive components in milk and whey: growth factors, vitamins and nucleotides. International Dairy Journal 16, 1421–1426.Google Scholar
Pluske, JR, Turpin, DL and Kim J, C (2018) Gastrointestinal tract (gut) health in the young pig. Animal Nutrition 4, 187–196.Google ScholarPubMed
Prazeres, AR, Carvalho, F and Rivas, JJ (2012) Cheese whey management: a review. Journal of Environmental Management 110, 48–68.Google ScholarPubMed
Roulis, M, Armaka, M, Manoloukos, M, Apostolaki, M and Kollias, G (2011) Intestinal epithelial cells as producers but not targets of chronic TNF suffice to cause murine Crohn like pathology. Proceedings of the National Academy of Sciences 108, 5396–5401.Google Scholar
Saito, T (2008) Antihypertensive peptides derived from bovine casein and whey proteins. Advances in Experimental Medicine and Biology 606, 295–317.Google ScholarPubMed
Strbo, N, Yin, N and Stojadinovic, O (2014) Innate and adaptive immune responses in wound epithelialization. Advances in Wound Care (New Rochelle) 3, 492–501.Google ScholarPubMed
Wang, A, Yu, H, Gao, X, Li, X and Qiao, S (2009) Influence of Lactobacillus fermentum I5007 on the intestinal and systemic immune responses of healthy and E. coli challenged piglets. Antonie Van Leeuwenhoek 96, 89–98.Google ScholarPubMed
Supplementary material: PDF

García et al. supplementary material

García et al. supplementary material

Download García et al. supplementary material(PDF)
PDF 318.8 KB