AUTHOR=Cordeiro Bárbara F. , Oliveira Emiliano R. , da Silva Sara H. , Savassi Bruna M. , Acurcio Leonardo B. , Lemos Luisa , Alves Juliana de L. , Carvalho Assis Helder , Vieira Angélica T. , Faria Ana M. C. , Ferreira Enio , Le Loir Yves , Jan Gwénaël , Goulart Luiz R. , Azevedo Vasco , Carvalho Rodrigo D. de O. , do Carmo Fillipe L. R. TITLE=Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice JOURNAL=Frontiers in Microbiology VOLUME=9 YEAR=2018 URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.02035 DOI=10.3389/fmicb.2018.02035 ISSN=1664-302X ABSTRACT=
Mucositis is a clinically important gastrointestinal inflammatory infirmity, generated by antineoplastic drugs cytotoxic effects. The inflammatory process caused by this disease frequently leads to derangements in the alimentary tract and great malaise for the patient. Novel strategies are necessary for its prevention or treatment, as currently available treatments of mucositis have several limitations in relieving its symptoms. In this context, several research groups have investigated the use of probiotic bacteria, and in particular dairy bacterial strains. Compelling evidences reveal that milk fermented by certain probiotic bacteria has the capacity to ameliorate intestinal inflammatory disorders. In addition, innovative probiotic delivery strategies, based on probiotics incorporation into protective matrices, such as whey proteins, were able to increase the therapeutic effect of probiotic strains by providing extra protection for bacteria against environmental stresses. Therefore, in this study, we evaluated the role of the whey protein isolate (WPI), when added to skim milk fermented by