Goat milk mutagenesis is influenced by probiotic administration

DÍAZ, M.A.; UTZ, E.M.; GONZÁLEZ, S.N.; APÁS, A.L.; ARENA, M.E.

JOURNAL OF SMALL RUMINANT RESEARCH

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 161 p. 24 - 27

0921-4488

In recent years, goat´s milk has shown a number of advantages over the milk from other ruminant species. Some milk substances can alter the milk quality and also present potential carcinogenic activity. In this work, chemical composition and mutagenic compounds were determined using Ames test on goat milk from different geographical locations of northern Argentina. In Tucumán, two extensive farms were analyzed, one of them near to soybean culture, La Perla Farm, where the goat́s milk showed 788 ± 33 colonies/plate and the Sunchales Farm, which milk contained 655 ± 51 colonies/plate. The third is a public organization with semi-extensive INTA Farm, where Ames test indicated 210 ± 28 colonies/plate. A goat probiotic mixture (GPM): Lactobacillus reuteri DDL19, Lactobacillus alimentarius DDL48, Bifidobacterium bifidum DDBA and Enterococcus faecium DDE39 was orally administered as a treatment to diminish toxic substances. Ames test after a 25-days treatment with probiotics bacteria, showed 455 ± 47; 300 ± 33, and 102 ± 36 colonies/plate from goat milk obtained from La Perla, Sunchales and INTA farms, respectively. After a 50-days treatment, the Ames test detected 289 ± 23, 126 ± 26, and 60 ± 5 colonies/plate, in goat milk from La Perla, Sunchales and INTA farms, respectively. Moreover, the probiotic administration did not modify the milk physical-chemical composition; with the exception of fatty acid. The diminution of the mutagen capacity of milk could respond to observed modification on fat content. These results reinforce previous results about adsorption of mutagens by the strains contained in the GPM and define the first scientific results on this topic. The GPM, added to goat diet, did not influence protein and nonfat solids contents, acidity and density values, but allowed the obtaining of milk characterized by improving the concentration of beneficial compounds. The study supports the use of probiotics to enhance the quality of goat products.