Investigation on Fermented Milk Quality after the Addition of Flaxseed Mucilage and the Use of Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum AG9.

BACKGROUND: Flaxseed mucilage (FSM) is one of the healthy components of flaxseed. FSM is an example of a material that can be used in the food, cosmetic, and pharmaceutical industries due to its rheological properties. FSM consists mainly of two polysaccharides, arabinoxylan, and rhamnogalacturonan I, and it also contains protein components and minerals. The prospect of using FSM in food is due to its gelling, water binding, emulsifying, and foaming properties. In addition, valuable natural sources of phenolic compounds such as lignans, phenolic acids, flavonoids, phenylpropanoids, and tannins are partially extracted from flaxseed in FSM. These antioxidant components have pharmacological properties, including anti-diabetic, anti-hypertensive, immunomodulatory, anti-inflammatory and neuroprotective properties. A combination of FSM and lactobacilli in dairy foods can improve their functional properties. This study aimed to develop dairy products by adding of FSM and using two lactic acid bacteria (LAB). FSM (0.2%) was used as an ingredient to improve both the texture and antioxidant properties of the product. METHODS: Skim milk was fermented with 0.2% flaxseed mucilage using Lactobacillus delbrueckii subs. bulgaricus and the probiotic Lactiplantibacillus plantarum AG9. The finished fermented milk products were stored at 4 °C for 14 days. Quantitative chemical, textural, and antioxidant analyses were carried out. RESULTS: Adding 0.2% FSM to the dairy product stimulated the synthesis of lactic acid. FSM increased the viscosity and water-holding capacity of L. bulgaricus or L. bulgaricus/L. plantarum AG9 fermented milk products. Combining these starter strains with FSM promoted the formation of a hard, elastic, resilient casein matrix in the product. When only L. plantarum AG9 was used for the fermentation, the dairy product had a high syneresis and a low viscosity and firmness; such a product is inferior in textural characteristics to the variant with commercial L. bulgaricus. The addition of FSM improved the textural properties of this variant. The use of L. plantarum AG9 and FSM makes it possible to obtain a fermented milk product with the highest content of polyphenolic compounds, which have the highest antioxidant properties and stimulate lipase and α-glucosidase inhibitor synthesis. Combining of L. bulgaricus and L. plantarum AG9 in the starter (20% of the total mass of the starter) and adding of 0.2% FSM is the optimal combination for obtaining a dairy product with high textural and antioxidant properties. CONCLUSIONS: The physicochemical properties (viscosity, syneresis, water holding capacity, texture) and antioxidant properties of fermented milk were improved. In the future, as part of the work to investigate the functional properties of dairy products with FSM, studies will be conducted using in in vivo models.

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.

(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.

Raw milk kefir: microbiota, bioactive peptides, and immune modulation.

This study aims to characterize the microbiota and peptidomic composition of raw milk kefir, and to address the potential anti-allergic effects of raw milk kefir using validated research models for food allergy. Raw milk kefir was produced after incubation with a defined freeze-dried starter culture. Kefir was sampled during fermentation at seven time intervals. For comparison, kefir was also prepared from heat-treated milk. Peptide compositions were determined for the raw and heated milk, and kefir end products made from these milks. In a murine food allergy model, the two kefir end products were investigated for their allergy modulating effects. In both kefirs, we identified amplicon sequence variants identical to those in the starter culture, matching the bacteria Lactococcus lactis, Streptococcus thermophilus, Leuconostoc and the yeast Debaryomyces. In raw milk kefir, additional sequence variants of Lactococcus lactis and the yeasts Pichia and Galactomyces could be identified, which were absent in heated milk kefir. Analysis of peptide compositions in both kefirs indicated that the number and intensity of peptides drastically increased after fermentation. Heating of the milk negatively affected the diversity of the peptide composition in kefir. Only raw milk kefir suppressed the acute allergic skin response to the food allergen ovalbumin in sensitised mice. These effects coincided with differences in the T-cell compartment, with lower percentages of activated Th1 cells and IFNg production after treatment with kefir made from heated milk. The results of this study indicate specific properties of raw milk kefir that may contribute to its additional health benefits.

Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk.

BACKGROUND: There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cow's milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cow's milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and to consider their potential use as biocontrol agents. RESULTS: Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. CONCLUSION: Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. © 2022 Society of Chemical Industry.

Production of milks and kefir beverages from nuts and certain physicochemical analysis.

Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kept at 4 °C for 30 days and examined on the 1st, 15th, and 30th days. The highest energy contents were determined in hazelnut milk (73.71 kcal/100 g) and kefir made from hazelnut milk (74.89 kcal/100 g). During storage, the total sugar, total organic acid, and polyunsaturated fatty acid contents of kefir samples decreased, whereas the saturated fatty acid content and pH value increased. The unsaturated fatty acid content of nuts milk and respective kefir was higher than cow's milk and kefir made from cow's milk, while the saturated fatty acid level was lower. Volatiles, ethanol, and ethyl acetate, which were shown to be dominating among the aroma components, were highest in kefir made from cow's milk.

Genome-sequence, annotation and phylogenetic insights of the lactic acid bacterium Limosilactobacillus fermentum strain LAB1 obtained from the dairy beverage borhani

Limosilactobacillus fermentum is a promising probiotic with several documented health benefits. LAB1 is an antagonistic L. fermentum strain isolated from borhani, a traditional South Asian beverage prepared from dairy and plant ingredients. Here, I present the genome sequence of the L. fermentum LAB1 strain, its annotation, and phylogenetic features. The 2.01 Mb genome with a G+C content of 51.9% was assembled into 221 contigs and predicted to have 1,913 protein-coding genes, 98 pseudo genes, 7 rRNAs, 60 tRNAs, and 1 CRISPR array. As much as 91.1% of the coding sequences could be assigned to known functional genes. Determination of average nucleotide identity (ANI) of the genome sequence revealed 99.37% identity to that of the type strain ATCC 14931. Its 16S rRNA gene sequence extracted from the genome sequence showed close phylogenetic association with several L. fermentum strains. The genome sequence is expected to provide useful insights with regard to the phenotypic, metabolic and beneficial aspects of this lactic acid bacterium.(AU)

The fatty acid profiles of mixed fermented milk and its anti-inflammation properties in an LPS-induced RAW264.7 cell model.

Increasing knowledge of probiotics has shown that co-cultures of probiotics can achieve better fermentation and beneficial effects, and adding LAB to fermented milk fat products can increase the production of polyunsaturated fatty acids. In this study, the fatty acid profiles of milk fermented by L. reuteri DMSZ 8533, L. plantarum A3, and L. acidophilus CICC 6074 were investigated, and the strain difference on the polyunsaturated fatty acid profiles is also confirmed. The results found that L. plantarum A3 fermented milk with a mixed fermentation starter ratio of 1 : 1 : 2 could promote the hydrolysis of lipase to produce more polyunsaturated fatty acids. Furthermore, the milk fat complex hydrolyzed lipids can inhibit the expression of inflammatory factors TNF-α and IL-6 and promote the secretion of IL-10 through the MAPK-dependent NF-κB pathway. Furthermore, the anti-inflammation potential of the fatty acid profiles in the fermented milk products was also revealed in an LPS-induced RAW264.7 cell model. It is hoped that this study can shed light on the anti-inflammatory properties of fermented milk by the release of polyunsaturated fatty acids and the possibility to develop functional fermented milk with intestinal inflammation prevention properties.

L-citrulline enriched fermented milk with Lactobacillus helveticus attenuates dextran sulfate sodium (DSS) induced colitis in mice.

Inflammatory bowel disease (IBD) is a group of chronic inflammatory gastrointestinal diseases that causes worldwide suffering. L. helveticus is a probiotic that can enhance intestinal barrier function via alleviation of excessive inflammatory response. Citrulline, a functional amino acid, has been reported to stimulate muscle synthesis and to function with a prebiotic-like action with certain Lactobacillus strains. The aim of this study was to investigate the potential synergistic effect of combining L. helveticus and citrulline on protection against damage induced by dextran sulfate sodium (DSS) in a mouse model. 6-week-old male C57BL/6J mice were fed with DSS water and randomly divided for administering with different milk treatments: 1) plain milk (control or DSS control), 2) 1% (w/v) citrulline enriched milk (Cit_milk), 3) milk fermented with L. helveticus (LHFM) and 4) DSS+milk fermented with L. helveticus with 1% (w/v) citrulline (Cit_LHFM). The treatment effects on the survival and macroscopic and microscopic signs were examined. All treatments presented different degrees of protective effects on attenuating the damages induced by DSS. All treatments reduced the body weight loss, disease activity index (DAI), histological scores, pro-inflammatory cytokine expression (IL-6, TNF-α and IFN-γ) and production (IL-4) (all P <0.05) and the tight junction (TJ) protein (zonula occluden-1 (ZO-1) expression. LHFM and Cit_LHFM improved survival rate (both at P<0.05). Particularly, Cit_LHFM showed greater effects on protecting the damages induced by DSS, especially in ameliorating colonic permeability, TJ protein (ZO-1, occludin and claudin-1) expression and distribution as well as in reducing IL-4 and IL-17 expression (all P <0.05). Our findings suggested that the combination of and citrulline had significant synergistic effect on protecting against injury from DSS-induced colitis. Therefore, citrulline enriched L. helveticus fermented milk is suggested to be a potential therapy for treating IBD.

Fermented goat's milk modulates immune response during iron deficiency anemia recovery.

BACKGROUND: Iron deficiency and iron overload can affect the normal functioning of the innate and adaptive immune responses. Fermented milk products may enhance immune functions, but little is known about the effect of fermented milks on modulation of the immune response during iron deficiency anemia and recovery with normal or high dietary iron intake. Eighty male Wistar rats were randomly assigned to a control group fed a standard diet or to an anemic group fed a diet deficit in iron. Control and anemic groups were fed for 30 days with diets based on a fermented goat's or cow's milk product, with normal iron content or iron overload. RESULTS: In general, during anemia recovery lectin and alternative complement pathway activity and lactoferrin decreased, because it improves iron homeostasis, which is critically important in immune system functions. Fermented goat's milk diet enhanced immune function during iron deficiency recovery, suppressed oxidant-induced eotaxin and fractalkine expression due to the concurrent reduction of free radical production and pro-inflammatory cytokines, and decreased monocyte chemoattractant protein-1 and monocyte migration and adhesion. The increase in interferon-γ can confer immunological colonization of gut microbiota and downregulate inflammation. CONCLUSION: Fermented goat's milk consumption enhances immune function, modifying complement pathway activity and decreasing pro-inflammatory cytokines as well as lactoferrin concentration, due to the improvement of iron homeostasis, which is critically important in the normal function of the immune system. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus.

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g-1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.

The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study.

This study aimed to assess potential feeding effect of camel milk curd mass and its mixes to experimental rat's blood serum biochemical parameters, enzymatic activity and the peptide toxicity. Fifty healthy male Sprague-Dawley rats were divided into five groups (n = 10 each). Each group was fed with camel milk pure curd mass and its mixes for 16 days. At the end of the experiment, rats were sacrificed to collect the samples from the blood serum. Blood serum biochemical parameters total protein, cholesterol, glucose, albumin, triglycerides; the enzymatic activities of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase were determined on the A25 automatic analyser, and peptide toxicity analysed by the reference method. The statistical data have shown no significant differences in body weight gain in all groups. Total protein decreased in group II, IV, and V; however, it increased in group III compared to the control group. Cholesterol grew up in group II and it slightly increased in group V, dropped in groups III and IV compared to group I result. Glucose increased in groups II, III, IV compared to group I; still, group V results show a slight decrease. Albumin decreased in group IV, yet in group V it increased than the group I result. Simultaneously, groups II and III results were changed with less percentage. Triglyceride grew up in groups II, V, and it dropped significantly in groups III, IV compared to the control group. De Ritis ratio of enzymes in groups II, III, and IV fluctuated between 1.31 and 0.98 IU/L; however, group V demonstrated significant data versus group I. Diets peptide toxicity in all groups was lower than control group data. The experimental results indicated that curd mass from camel milk could be used as a pure or with additives and it did not discover the observed side effects.

Dairy associations for the targeted control of opportunistic Candida.

Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.

Design of an autochthonous starter culture using strains isolated from traditional Matsoni.

Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous starter culture to produce Matsoni, a traditional Georgian fermented milk. To this end, strains of lactic acid bacteria isolated from artisanal Matsoni samples were used to design a starter formulation reproducing the dominant microbial diversity, also preserving quality characteristics and ensuring the safety of the product. As a result, strains that represent the acidifying portion of the starter (Lactobacillus delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) were combined in different ratios and strain combinations, together with cultures of Lactobacillus rhamnosus that were chosen for their potential beneficial traits. The strain association acting better in milk cultures at laboratory scale was selected as starter culture for the production of Matsoni in pilot-scale industrial trials.

Biodegradation of the organophosphate dimethoate by Lactobacillus plantarum during milk fermentation.

Bioremediation of pesticides in contaminated foodstuffs using probiotics has attracted great attention in recent years, but some intermediate products may have profound effects on the toxicity of treated food. Therefore, this work studied the degradation mechanism of dimethoate in milk by L. plantarum, and analyzed the toxicity of degradation products. The results showed that under the optimal conditions, L. plantarum can degrade 81.28% of dimethoate. Dimethoate had high binding affinities to phosphatase with the free energy of -16.67 kcal/mol, and amino acid residues, Gln375 and SER415 played important roles in the catalysis process. Five degradation products were identified using UPLC-QTOF/MS, and their toxicity was estimated using quantitative structure-activity relationship models. Some intermediate products were predicted to be toxic, which should not be ignored, but the overall toxicity of milk decreased after fermentation. Furthermore, the pH and titratable acidity of the fermented milk were 4.25 and 85 ◦T, respectively.

Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance.

The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir.

Polymerized whey protein and low-methoxyl pectin were used as thickening agents in fermented dairy food formulations. Effects of polymerized whey protein and pectin (PP) system on particle size distributions, rheological properties, molecular weight distributions of polysaccharides, microstructures, and volatile compounds of goat milk kefir mild and kefir were investigated. Clustering analysis indicated that the PP system addition could increase the particle size distributions and rheological properties of both kefir products. Molecular weight distributions of polysaccharides shown that an intermolecular aggregation occurred between pectin and exopolysaccharides (produced by microorganisms from starter cultures). Micrographs suggested that polymerized whey protein interacted with casein network to form a dense structure. Meanwhile, PP system did not change the characteristics flavor of goat milk kefir mild and kefir. Results indicated that the PP system may be a good combination to improve the physical properties of kefir products. PRACTICAL APPLICATION: Goat milk kefir has gained more and more attention due to its specific flavor and functional properties. However, poor texture of milk curd limits the consumption of fermented goat milk. As a new combination of thickening agents, PP system could specifically improve the particle size distributions and rheological properties of fermented goat milk. And the characteristic flavor of goat milk kefir was not changed. Results indicated that PP system can be used as thickening agents for formulations of different fermented goat milk products.

Modulation of gut immune response by probiotic fermented milk consumption to control IgE in a respiratory allergy model.

Allergies are a world increasing health issue and most treatments are oriented to alleviate symptoms. Probiotics have several health benefits including the improvement of the immune system. In previous work we found that consumption of commercial probiotic fermented milk (PFM) significantly reduced specific-immunoglobulin (Ig) E in serum and lungs by increasing specific-IgG and controlled allergic response to ovalbumin (OVA) in an adult mouse respiratory allergy model. Here we continued our study determining the mechanism triggered in the gut by the PFM ingestion that influenced the results previously reported. Five groups of BALB/c mice were assessed: normal-control, basal (drinks PFM five days without OVA sensitisation), sensitisation-control (no PFM intake), previous and continuous-PFM administration. Allergen administration: 3 OVA injections (1% in PBS) followed by aerosols exposure for 7 days. We determined total secretory-IgA and cytokines in small intestine (SI) fluid; CD11b+, CD103+, IgA+ cells and cytokine producing cells in SI tissue. In lungs we analysed co-expression of CD4/interferon (IFN)-γ or CD4/interleukin (IL)-10, IgE+ cells and IL-12 production. Results: continuous intake of PFM increased the expression of CD103 marker and decreased CD11b and pro-inflammatory cytokines. Coexpression of CD4/IFN-γ was confirmed in lungs of animals that consumed PFM continuously. This group had a lower count of IgE+ cells and a higher concentration of IL-12. The consumption of PFM reinforces the mucosal barrier by increasing IgA+ cells and induces signalling from the intestine to the lungs by increasing the expression of CD103+ dendritic cells related to regulatory mechanisms. The results found in this work together with those previously reported demonstrated that the intake of PFM induces a clear balance towards the Th1 response, preventing the Th2 allergic response by controlling the previously reported IgE level. According to our model, the intake of PFM could be a good strategy to alleviate the development of allergies.

Resveratrol and organic selenium-rich fermented milk reduces D-galactose-induced cognitive dysfunction in mice.

Recently, dietary intervention has been considered as a prospective strategy in treating age-related cognitive dysfunction and brain plasticity degeneration. In this study, we developed a kind of functional fermented milk rich in resveratrol and organic selenium, and explored the effects on cognitive behavior, hippocampal neurogenesis and the neurotrophic signaling pathway in d-galactose model mice. Behavioral tests showed that the functional fermented milk significantly reversed spatial memory loss and showed a recognition behavior reduction in a novel object recognition task. Immunohistochemistry analysis demonstrated that the functional fermented milk significantly increased hippocampal neurogenesis. Moreover, walnut diets with dairy products reserved a d-galactose induced decrease of hippocampal p-ERK/ERK, p-CREB/CREB, and BDNF expression in the protein level. These findings confirmed that dietary treatment with the functional fermented milk could ameliorate cognitive dysfunction in d-galactose model mice, and yoghurt rich in resveratrol and organic selenium has the potential in treating age-related diseases.

Fermented milk retains beneficial effects on skeletal muscle protein anabolism after processing by centrifugation and supernatant removal.

Lactobacillus-fermented milk can stimulate anabolic effects in skeletal muscle. Fermented milk containing Lactobacillus produces aqueous molecules, such as free AA and lactate. This study aimed to investigate how processing fermented milk by centrifugation and removal of supernatant affects AA absorption and postprandial skeletal muscle protein synthesis (MPS) when mice are fed fermented milk. We gavaged male Sprague-Dawley rats with skim milk (S), fermented milk (F), or processed fermented milk (P), and examined the total AA content in portal vein blood (reflecting AA absorption) and plantaris muscle MPS at 30, 60, and 90 min following administration. Relative to fasted rats, at 30 min the total AA concentration in portal vein blood from rats in the P groups was significantly higher, followed by F and S, respectively. The MPS rates were higher for the F or P groups compared with the S group. Phosphorylation levels of p70S6 kinase in the P and F groups were significantly higher than those for the S group 30 min after administration, although the level of Akt phosphorylation was similar among the groups. These results suggested that fermentation improves AA absorption that in turn enhances postprandial MPS via Akt-independent mechanisms, and that processed fermented milk retains these favorable effects on MPS.