INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive
ELISA ALE; EDUARDO TABACMAN ; PATRICIA BURNS; MARCOS PEREZLINDO; ANA G. BINETTI; JORGE REINHEIMER
Journal of Dairy Research
CAMBRIDGE UNIV PRESS
Lugar: Cambridge; Año: 2016 vol. 83 p. 487 - 487
Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 g/l) ofcrude exopolysaccharide (EPS) when it is grown in optimised conditions. The aim of this work was tocharacterize the functional aspects of this EPS extract, focusing on its application as a dairy foodadditive. 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 againstSalmonella infection in a murine model, thus representing a mode of action to elicit positive healthbenefits. Besides, it contributes to the rheological characteristics of yogurt, and could function as afood additive with both technological and functional roles, making possible the production of a newfunctional yogurt with improved texture.Keywords: Exopolysaccharide, lactic acid bacteria, IgA, cytokines, Salmonella.