Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

Abstract

This study evaluated the influence of fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, ultrasonication, and different methods of dehydration on the content of IgG, IgA, and IgM in bovine colostrum (BC), as well as the antimicrobial activity of the treated and fresh BC samples [fresh = BC; freeze dried = BC lyoph ; vacuum dried (+45°C) = BC vacdried ; BC fermented with LUHS135 = BC LUHS135 ; BC fermented with LUHS244 = BC LUHS244 ; BC fermented with LUHS135 and freeze dried = BC LUHS135lyoph ; BC fermented with LUHS244 and freeze dried = BC LUHS244 lyoph ; BC fermented with LUHS135 and vacuum dried = BC LUHS135 vacdried ; BC fermented with LUHS244 and vacuum dried = BC LUHS244 vacdried ; BC ultrasonicated and freeze dried = BC ultr lyoph ; BC ultrasonicated and vacuum dried = BC ultr vacdried ]. The antimicrobial activity was assessed against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Staphylococcus epidermis, Staphylococcus haemolyticus, and Pasteurella multocida using the agar well diffusion method, as well as in liquid medium. In liquid medium analysis showed that the fermented BC samples had the broadest antimicrobial spectrum (of 15 tested pathogenic strains, BC LUHS135 vacdried and BC LUHS135lyoph inhibited 13; BC LUHS244 vacdried inhibited 12; and BC LUHS135 , BC LUHS244 , and BC LUHS244 lyoph inhibited 11). Based on the inhibition zones, BC LUHS135lyoph samples exhibited the broadest inhibition spectrum, inhibiting the growth of 12 of the 15 tested pathogenic strains). According to the lactic acid bacteria strain selected for BC fermentation, different properties of the BC will be obtained. To ensure a broad antimicrobial spectrum and high IgG content, fermentation with LUHS135 can be recommended (IgG concentration in BC LUHS135 was retained), whereas fermentation with LUHS244 will provide a high IgM concentration (IgM concentration increased by 48.8 and 21.6% in BC LUHS244 and BC LUHS244lyoph samples, respectively). However, IgA is very sensitive for fermentation, and further studies are needed to increase IgA stability in BC. Finally, fermented BC can be recommended as a food/beverage ingredient, providing safety, as well as improved functionality through displaying a broad spectrum of antimicrobial activities.

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

“…Suffolk and Ile de France breed lamb meat samples ( MuscuIus gluteus ) were collected at the local slaughterhouse (Kaišiadorys, Lithuania). The LAB strain L. plantarum LUHS135, previously isolated from spontaneously fermented cereal, was selected according to its inhibitory properties against pathogenic and opportunistic bacterial strains (Lele et al ., 2018; Bartkiene et al ., 2018a; Bartkiene et al ., 2018b; Bartkiene et al ., 2020). The LUHS135 strain used was grown in MRS medium (Biolife, Italy) at 30 °C.…”

The Influence of Essential Oils on Gut Microbial Profiles in Pigs

“…Recently, we have investigated some functional products for the active nutraceutical formula which could benefit both humans and animals. Some constituents including bovine colostrum, probiotics and particularly essential oils (EOs), demonstrated good results in vitro [ 5 , 6 , 7 , 8 ]. Essential oils are complex mixtures of volatile compounds isolated from a whole plant or plant part of known taxonomic origin [ 9 ].…”

Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils

“…Nutraceutical used in this study consists of 4 components: (A) LAB strains (L.uvarum LUHS245 and L.casei LUHS210), multiplied in whey and lyophilized as previously described [34]. The average viable LAB count in a lyophilized powder form was 8.89 log10 cfu/g.…”

“…Inhibition zone diameter of >10 mm against all tested bacteria was chosen as a qualifying criterion for LAB strain viability as a nutraceutical component. (B) Bovine colostrum fermented using LUH245 strains and prepared as previously described [34]. (C) Dehydrated apple pomace (DAP) selected based on their antimicrobial properties against pathogenic and opportunistic strains as previously described [36].…”