Cheese whey fermented with kefir micro‐organisms: Antagonism against Salmonella and immunomodulatory capacity |
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| Authors: | Alejandra Londero Carolina Iraporda Graciela L Garrote Analía G Abraham |
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| Affiliation: | 1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP), La Plata, Argentina;2. área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina |
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| Abstract: | 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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| Keywords: | Fermentation Kefir Lactic acid bacteria Yeast Antagonism Immunomodulation |
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