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

• Published in: Journal of functional foods 2019-03, Vol.54, p.41-52
• Main Authors: Wróblewska, Barbara, Kaliszewska-Suchodoła, Anna, Markiewicz, Lidia H., Szyc, Anna, Wasilewska, Ewa
• Format: Article
• Language: English
• Subjects: Beneficial microbes; Cow’s milk allergy; Fermentation; Gut microbiota; Immunomodulation; Whey
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.12.032

[Display omitted] Whey 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.