Characterization of autochthonous lactobacilli from goat dairy products with probiotic potential for metabolic diseases

MARQUEZ, ANTONELA; ANDRADA, ESTEFANÍA; RUSSO, MATIAS; BOLONDI, MARÍA LUJAN; FABERSANI, EMANUEL ; MEDINA, ROXANA BEATRIZ; GAUFFIN-CANO PAOLA

Heliyon

Elsevier

Lugar: Amsterdam; Año: 2022 vol. 8

2405-8440

The present study aimed to design functional fermented goat milk with probiotic potential for metabolic diseases.Thereby, autochthonous lactobacilli from goat dairy products that target improving the inflammatory, lipid, andglycemic profile were characterized. We designed fermented goat milk using Lactobacillus delbrueckii subsp. indicusCRL1447 as starter strain, supplemented with different probiotic consortia formed by Limosilactobacillus fermentum CRL1446, Lactiplantibacillus paraplantarum CRL1449, and CRL1472 strains. These lactobacilli were selectedfor their positive effects on inhibition of α-glucosidase, bile salts hydrolase activity, cholesterol assimilation, anddecreased triglyceride percentage in Caenorhabditis elegans. Furthermore, the lactobacilli oral administration toobese mice caused a significant decrease in body weight gain and ameliorated hyperglycemia and hyperlipemia.These results reveal the potential of this goat dairy product as a functional food to prevent obesity and relatedpathologies. Goat milk-derived products stand out for their marketing potential. Hence, fermented goat milkincorporating novel probiotics represents a group of food products with broad prospects by their promisingnutritive and therapeutic properties for metabolic diseases. The goat dairy product designed in this study could beused in the prevention of dyslipidemia and hyperglycemia in obese people.