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Influence of technological variables on the functionality of the cell‐free fraction of fermented buttermilk |
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| Authors: | Melina Peteán Alejandro Beccaría Patricia Burns Guillermo Sihufe María Florencia Zacarías Ana Binetti Jorge Reinheimer Gabriel Vinderola |
| Affiliation: | 1. Instituto de Lactología Industrial (INLAIN, UNL‐CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, , Santiago del Estero, 2829 Santa Fe, 3000 Argentina;2. Laboratorio de Fermentaciones, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, , Santa Fe, 3000 Argentina;3. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC, UNL‐CONICET), , Güemes, 3450 Santa Fe, Argentina |
| Abstract: | Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilk proteins on their functionality. Animals received for seven consecutive days the cell‐free fraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp. lactis 210 at pH 6. The pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA‐producing cells in the small intestine of mice were found. The functional capacity of the product under study was not affected by the technological variables considered. |
| Keywords: | Functionality Fermented buttermilk Cell‐free fraction IgA |