Exopolysaccharide from Lactobacillus fermentum Lf2. Application as food additive in yogurt: functional characterization.

ALE, E.; PEREZLINDO, M. J.; BURNS, P.; TABACMAN, E.; REINHEIMER, J. A.; BINETTI, A. G.

Journal of Dairy Research

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2016 vol. 83 p. 487 - 492

0022-0299

Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 gl) of crude exopolysaccharide (EPS) when it is grown in optimized 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 elaboration of a new functional yogurt with improved texture.