Whey prefermented with beneficial microbes modulates immune response and lowers responsiveness to milk allergens in mouse model

Publication date: March 2019Source: Journal of Functional Foods, Volume 54Author(s): Barbara Wróblewska, Anna Kaliszewska-Suchodoła, Lidia H. Markiewicz, Anna Szyc, Ewa WasilewskaAbstractWhey is a rich dairy by-product emerging mostly during cheese production, with valuable nutritional, functional and bioactive properties and reduced immunogenicity of the protein fractions. The aim of the study was to evaluate therapeutic potential and immunoreactivity with milk antigens of whey prefermented with potentially probiotic bacteria (with Streptococcus salivarius subsp. thermophilus 2 K and Lactobacillus delbrueckii subsp. bulgaricus BK – FW whey, or with S. thermophilus 2 K, L. bulgaricus BK, Lactobacillus plantarum W42, and Bifidobacterium animalis ssp. lactis Bi30 – FW-LB whey). The study was conducted on a mice model with induced cow’s milk proteins allergy (CMPA). Interventional feeding of α-CN + β-LG immunized mice with FW and FW-LB whey changed Th1/Th2 balance towards a Th1 response and enhanced the secretion of regulatory cytokines, and reduced allergy markers level. The presence of L. plantarum W42 and B. lactis Bi30 significantly enhanced the observed therapeutic effect of whey prefermented with yogurt cultures.Graphical abstract
Source: Journal of Functional Foods - Category: Nutrition Source Type: research