Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey - Université de Rennes Access content directly
Journal Articles Journal of Functional Foods Year : 2019

Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey

Abstract

A new probiotic functionalized sweet whey was evaluated. Weaned healthy piglets consumed sweet whey (SW), unmodified or fermented by P. freudenreichii CIRM-BIA 129 (PF-SW). Fecal short chain fatty acids amounts remained unchanged. Bifidobacteria were enhanced in the PF-SW group, and so was the expression of T-bet, which orchestrates Th1 differentiation of T lymphocytes, in mesenteric lymph nodes immune cells (MLNC). This was consistent with ex vivo increased TNF-α secretion by MLNC in response to lipopolysaccharide (LPS). The consumption of the functionalized whey induced a different response in peripheral blood mononuclear cells (PBMC) to ex vivo stimulations, as the inhibition of TNF-α secretion in response to concanavalin A stimulation. Thus, by cultivating a probiotic GRAS bacterium in concentrated whey, prior to spray drying, it is possible to transform this by-product into a functional ingredient. This opens new avenues for the development of functional ingredients through enhanced valorisation of whey.
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Dates and versions

hal-02043531 , version 1 (21-02-2019)

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Attribution - NonCommercial - NoDerivatives

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S. Huang, H. Rabah, Stéphanie Ferret-Bernard, L. Le Normand, S. Guerin, et al.. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey. Journal of Functional Foods, 2019, 52, pp.620-628. ⟨10.1016/j.jff.2018.11.043⟩. ⟨hal-02043531⟩
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