Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir.

BENGOA A.A; IRAPORDA C.; ACURCIO L B; DE CICCO SANDES S.H.; COSTA K. ; MOREIRA GUIMARÃES G.; ESTEVES ARANTES R.M. ; NEUMANN E.; CANTINI NUNES A; NICOLI J,R; GARROTE G L; ABRAHAM A G

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019 vol. 123 p. 48 - 55

0963-9969

The use ofLactobacillus paracaseistrains isolated from kefir grains as starters for the development of functionaldairy products was evaluated. The physicochemical and immunomodulatory properties of milks fermented withL.paracaseiCIDCA8339, CIDCA83123 and CIDCA83124 were analyzed. The three strains produced bioactivemetabolites during fermentation, since the fermented milk supernatants were able to downregulate > 75% ofthe induced innate immune responsein vitro. Although all strains presented absence of hemolytic activity andsusceptibility to antibiotics,L. paracaseiCIDCA8339 presented more attractive probiotic and technologicalproperties. Mice consuming the fermented milk with L.paracaseiCIDCA 8339 did not present significantmodifications in sIgA levels or TNF-α, TGF-βand IL-10 mRNA expression in ileum. Additionally, a decrease ofINF-γlevel in ileum and no microbiological translocation to liver and spleen was observed. These results de-monstrate that L.paracaseiCIDCA8339 represents a safe promising potential probiotic strain for the develop-ment of functional foods