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Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

Author:
Burns, P., Molinari, F., Beccaria, A., Páez, R., Meinardi, C., Reinheimer, J., Vinderola, G.
Source:
Journal of applied microbiology 2010 v.109 no.4 pp. 1370-1378
ISSN:
1364-5072
Subject:
Lactobacillus helveticus, butter, buttermilk, calcium, calcium carbonate, calcium hydroxide, centrifugation, digestive tract mucosa, food additives, functional foods, lactic fermentation, lactose, maltodextrins, manufacturing, mice, pH, peptides, proteins, proteolysis, reversed-phase high performance liquid chromatography, small intestine, sodium, sodium hydroxide, spray drying
Abstract:
To ferment buttermilk, a low-cost by-product of the manufacture of butter, with a proteolytic strain of Lactobacillus helveticus, to enhance its value by the production of a functional peptide-enriched powder. Buttermilk was fermented with Lact. helveticus 209, a strain chosen for its high proteolytic activity. To enhance the release of peptidic fractions, during fermentation pH was kept at 6 by using NaOH, Ca(CO)₃ or Ca(OH)₂. Cell-free supernatant was recovered by centrifugation, supplemented or not with maltodextrin and spray-dried. The profile of peptidic fractions released was studied by RP-HPLC. The lactose, Na and Ca content was also determined. The powder obtained was administered to BALB/c mice for 5 or 7 consecutive days, resulting in the proliferation of IgA-producing cells in the small intestine mucosa of the animals. Buttermilk is a suitable substrate for the fermentation with Lact. helveticus 209 and the release of peptide fractions able to be spray-dried and to modulate the gut mucosa in vivo. A powder enriched with peptides released from buttermilk proteins, with potential applications as a functional food additive, was obtained by spray-drying. A novel use of buttermilk as substrate for lactic fermentation is reported.
Agid:
2315834