Study of probiotic fermented buffalo's milk biogenic compounds in the modulation of adaptive and innate mucosal immune response

• Grant number: 16/18237-5
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2017
• End date: April 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Cristina Stewart Bittencourt Bogsan
• Grantee: Cristina Stewart Bittencourt Bogsan
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The development of probiotic fermented milk with the immunomodulatory functional claim is directly related to the technological process employed, food matrix and probiotic bacteria used. The mechanism of action by which is the modulation of the immune system, as well as the interference matrix-mucosa, matrix-probiotic and probiotic-mucosa of the product developed is unclear. The buffalo milk is relatively different from bovine milk with considerable variations in protein, fat, and lactose, as well as the biogenic components with antioxidant properties, immune cell modulation properties and miRNAs extracellular composition to potential interest to human health. The gut is composed of numerous barriers against microorganisms: the physical barrier comprises a layer of mucus and epithelial cells, the innate immune barrier comprises macrophages, NK cells, dendritic cells and polymorphonuclear cells, and specific immune barrier formed by the B and T cells spite these barriers, the intestine has a balance between commensal and pathogenic bacteria. This project has the general aim to study the mechanism of action by which Buffalo probiotic fermented milk, exert their immunomodulatory effect, by assessing their impact on the expression and secretion of pro-inflammatory cytokines (IFN- , IL-17, IL-22) and anti-inflammatory (IL-4, IL-10) and cellular immune profile by analysis of B cell, T cell, macrophages and dendritic cells in the intestinal mucosa. Also, will be analysed the modification of miRNA profile, fatty acids and bioactive peptides by fermentation process in food matrices. Although it is clear that the profile of immune cells is directly related to the technological process, and the food matrix used in the development of the probiotic product administered. Such as one of the action mechanisms of this activation is related to the biogenic components produced, it is believed that the differentiation of cell types of cellular immunity may also be related to the activity of miRNAs present in exosomes of milk matrix. Few studies on the immunomodulatory effect of these products have been developed, requiring more research. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE ALMEIDA SOUZA, CAROLINY; DE OLIVEIRA, ICARO ALVES CAVALCANTE LEITE; DE OLIVEIRA ROLIM, VICTORIA ANANIAS; BOGSAN, CRISTINA STEWART BITTENCOURT. Traditional Fermented Foods as an Adjuvant Treatment to Diabetes. CURRENT GERIATRICS REPORTS, NOV 2020. (16/18237-5)

DE ALMEIDA SOUZA, CAROLINY; DE OLIVEIRA, ICARO ALVES CAVALCANTE LEITE; DE OLIVEIRA ROLIM, VICTORIA ANANIAS; BOGSAN, CRISTINA STEWART BITTENCOURT. Traditional Fermented Foods as an Adjuvant Treatment to Diabetes. CURRENT GERIATRICS REPORTS, v. 9, n. 4, p. 9-pg., 2020-11-11. (16/18237-5)