Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/11604 |
| Acceso en línea: | http://hdl.handle.net/11336/11604 |
| Access Level: | acceso abierto |
| Palabra clave: | Fermentation Kefir Lactic Acid Bacteria Yeast Antagonism Immunomodulation https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
| Sumario: | The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value. |
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