Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey.

Graphical abstract Highlights • We developed a new functionalized probiotic sweet whey. • Consumption both of sweet whey and of new functionalized probiotic sweet whey enhanced faecal SCFAs. • Functionalized probiotic sweet whey modulated both intestinal and systemic immune responses. • Functionalized probiotic sweet whey consumption induced an anti-inflammatory phenotype in PBMCs. Abstract A new probiotic functionalized sweet whey was evaluated. Weaned healthy piglets consumed sweet whey (SW), unmodified or fermented by P. freudenreichii CIRM-BIA 129 (PF-SW). Fecal short chain fatty acids amounts remained unchanged. Bifidobacteria were enhanced in the PF-SW group, and so was the expression of T-bet, which orchestrates Th1 differentiation of T lymphocytes, in mesenteric lymph nodes immune cells (MLNC). This was consistent with ex vivo increased TNF-α secretion by MLNC in response to lipopolysaccharide (LPS). The consumption of the functionalized whey induced a different response in peripheral blood mononuclear cells (PBMC) to ex vivo stimulations, as the inhibition of TNF-α secretion in response to concanavalin A stimulation. Thus, by cultivating a probiotic GRAS bacterium in concentrated whey, prior to spray drying, it is possible to transform this by-product into a functional ingredient. This opens new avenues for the development of functional ingredients through enhanced valorisation of whey. [ABSTRACT FROM AUTHOR]