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

摘要

This study evaluated the influence of fermentationwith Lactobacillus plantarum LUHS135 and Lactobacillusparacasei LUHS244, ultrasonication, and differentmethods of dehydration on the content of IgG, IgA,and IgM in bovine colostrum (BC), as well as the antimicrobialactivity of the treated and fresh BC samples[fresh = BC; freeze dried = BC_(lyoph); vacuum dried(+45°C) = B_(cvacdried); BC fermented with LUHS135 =BC_(LUHS135); BC fermented with LUHS244 = BCLUHS244;BC fermented with LUHS135 and freeze dried =BC_(LUHS135 lyoph); BC fermented with LUHS244 and freezedried = BCLUHS244 lyoph; BC fermented with LUHS135and vacuum dried = BC_(LUHS135 vacdried); BC fermentedwith LUHS244 and vacuum dried = BC_(LUHS244 vacdried);BC ultrasonicated and freeze dried = BC_(ultr lyoph); BCultrasonicated and vacuum dried = BC_(ultr vacdried)]. Theantimicrobial activity was assessed against Klebsiellapneumoniae, Salmonella enterica, Pseudomonasaeruginosa, Acinetobacter baumanni, Proteus mirabilis,methicillin-resistant Staphylococcus aureus, Enterococcusfaecalis, Enterococcus faecium, Bacillus cereus,Streptococcus mutans, Enterobacter cloacae, Citrobacterfreundii, Staphylococcus epidermis, Staphylococcushaemolyticus, and Pasteurella multocida using the agarwell diffusion method, as well as in liquid medium.In liquid medium analysis showed that the fermentedBC samples had the broadest antimicrobial spectrum(of 15 tested pathogenic strains, BCLUHS135 vacdried andBCLUHS135lyoph inhibited 13; BCLUHS244 vacdried inhibited12; and BCLUHS135, BCLUHS244, and BCLUHS244 lyoph inhibited11). Based on the inhibition zones, BCLUHS135lyophsamples exhibited the broadest inhibition spectrum,inhibiting the growth of 12 of the 15 tested pathogenicstrains). According to the lactic acid bacteria strainselected for BC fermentation, different properties of theBC will be obtained. To ensure a broad antimicrobialspectrum and high IgG content, fermentation withLUHS135 can be recommended (IgG concentration inBC_(LUHS135) was retained), whereas fermentation withLUHS244 will provide a high IgM concentration (IgMconcentration increased by 48.8 and 21.6% in BC_(LUHS244)and BC_(LUHS244lyoph) samples, respectively). However, IgAis very sensitive for fermentation, and further studiesare needed to increase IgA stability in BC. Finally,fermented BC can be recommended as a food/beverageingredient, providing safety, as well as improvedfunctionality through displaying a broad spectrum ofantimicrobial activities.