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Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive

Published online by Cambridge University Press:  15 November 2016

Elisa C Ale ,
Marcos J Perezlindo ,
Patricia Burns ,
Eduardo Tabacman ,
Jorge A Reinheimer  and
Ana G Binetti
Elisa C Ale
Affiliation:
Facultad de Ingeniería Química (UNL), Instituto de Lactología Industrial (UNL – CONICET), Santiago del Estero 2829, 3000 Santa Fe, Argentina
Marcos J Perezlindo
Affiliation:
Facultad de Ingeniería Química (UNL), Instituto de Lactología Industrial (UNL – CONICET), Santiago del Estero 2829, 3000 Santa Fe, Argentina
Patricia Burns
Affiliation:
Facultad de Ingeniería Química (UNL), Instituto de Lactología Industrial (UNL – CONICET), Santiago del Estero 2829, 3000 Santa Fe, Argentina
Eduardo Tabacman
Affiliation:
Somalogic, Inc., 2945 Wilderness Pl., Boulder, CO 80301, USA
Jorge A Reinheimer
Affiliation:
Facultad de Ingeniería Química (UNL), Instituto de Lactología Industrial (UNL – CONICET), Santiago del Estero 2829, 3000 Santa Fe, Argentina
Ana G Binetti*
Affiliation:
Facultad de Ingeniería Química (UNL), Instituto de Lactología Industrial (UNL – CONICET), Santiago del Estero 2829, 3000 Santa Fe, Argentina
*
*For correspondence; e-mail: anabinetti@fiq.unl.edu.ar
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Abstract

Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 g/l) of crude exopolysaccharide (EPS) when it is grown in optimised conditions. The aim of this work was to characterize the functional aspects of this EPS extract, focusing on its application as a dairy food additive. Our findings are consistent with an EPS extract that acts as moderate immunomodulator, modifying s-IgA and IL-6 levels in the small intestine when added to yogurt and milk, respectively. Furthermore, this EPS extract, in a dose feasible to use as a food additive, provides protection against Salmonella infection in a murine model, thus representing a mode of action to elicit positive health benefits. Besides, it contributes to the rheological characteristics of yogurt, and could function as a food additive with both technological and functional roles, making possible the production of a new functional yogurt with improved texture.

Keywords

Exopolysaccharidelactic acid bacteriaIgAcytokinesSalmonella
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 4 , November 2016 , pp. 487 - 492
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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