Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive

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

Journal of Dairy Research

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2016

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.