INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
capítulos de libros
Título:
Development of functional food additives from the cell-free fraction of fermented dairy culture media
Autor/es:
VINDEROLA, G., BURNS, P., BECCARIA, A. AND REINHEIMER, J.
Libro:
Advances in Chemistry Research
Editorial:
Nova Science Publishers
Referencias:
Año: 2011; p. 263 - 273
Resumen:
The health benefits attributed to the intake of fermented dairy products containing probiotic bacteria are due to the presence of viable cells as well as to the presence of bioactive molecules released to the fermentation media from milk proteins (peptides) or synthesized by fermentative bacteria (exopolysaccharides). The content of bioactive peptides can be enhanced if fermentation is carried out controlling pH near to neutrality, due to the increased activity of lactic acid bacteria proteases at pH values close to 6. The functional features attributed to bioactive peptides found in fermented milks include antithrombotic, antihypertensive, opiod, antimicrobial and immunomodulating effects as well as different roles in nutrition and mineral absorption and fixation. Some effects observed after the oral administration to mice of fermented milks containing probiotic bacteria are the production of the regulatory/proinflammatory cytokine IL-6 by intestinal epithelial cells, the increase in the number of IgA producing cells and secretory IgA in the gut, the production of proinflammatory and regulatory cytokines by peritoneal macrophages, the enhancement of their phagocytic activity or the prevention of enteric infections. Other studies where only the cell-free fraction of these fermented milks were administered, demonstrated the induction of the same kind of effects described previously for fermented milks containing probiotic bacteria. Spray-drying could be a low cost accessible tool to produce dried powders from the cell-free fraction of fermented milks with functional properties. The soluble metabolites present in the whole non-bacterial fraction could be easily spray-dried and added as dried powders to food matrixes whose chemical composition or technological process of manufacture would seriously threatens the viability of probiotic bacteria. The relative technological easiness for incorporating the same biologically active metabolites present in fermented milks, but as a dried cell-free fraction, into other food matrixes opens the doors to the development of a great new variety of functional foods using food matrixes not suitable nowadays for viable probiotic bacteria. The ability to bring functionality to ordinary food trough the incorporation of ingredients from natural sources becomes increasingly attractive to the food industry.