Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt

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dc.contributor.authorAle, Elisa C.
dc.contributor.authorBourin, Maxence J. B.
dc.contributor.authorPeralta, Guillermo Hugo
dc.contributor.authorBurns, Patricia Graciela
dc.contributor.authorÁvila, Olga Beatriz
dc.contributor.authorContini, Liliana
dc.contributor.authorReinheimer, Jorge
dc.contributor.authorBinetti, Ana Griselda
dc.contributor.funderAgencia Nacional de Promoción Científica y Tecnológicaen
dc.contributor.funderConsejo Nacional de Investigaciones Científicas y Técnicasen
dc.contributor.funderEuropean Commissionen
dc.date.accessioned2019-05-14T09:13:12Z
dc.date.available2019-05-14T09:13:12Z
dc.date.issued2019-05-07
dc.description.abstractThe roles of an exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 were studied individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. EPS in its purified form caused an increase in the levels of cytokine TNF-α; both purified and crude EPS produced an increase in the regulatory cytokine IL-10. BALB/c mice received yoghurt with no additives (Y), with EPS (YE), with bifidobacteria (YB), or both (YEB) for 25 days. Only the YE group presented significantly increased concentrations of total short chain fatty acids (p < 0.05) including acetic and butyric acids; the levels of the C. coccoides cluster also rose over time (p < 0.05) for this group. A possible bifidogenic role was observed with the YEB group, reflected in the increasing levels of the genus Bifidobacterium along time (p < 0.05); this was not observed when the probiotic was administered solely (YB group).en
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (Project PICT-2014-2046); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (Project PIP 2013 (112 201201 00124CO)); European Commission (Erasmus Mundus programme (AMIDILA))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationAle, E. C., Bourin, M. J. B., Peralta, G. H., Burns, P. G., Ávila, O. B., Contini, L. and Binetti, A. G. (2019) ‘Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt’, International Dairy Journal, 96, pp.114-125. https://doi.org/10.1016/j.idairyj.2019.04.014en
dc.identifier.doi10.1016/j.idairyj.2019.04.014en
dc.identifier.eissn1879-0143
dc.identifier.endpage125en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage114en
dc.identifier.urihttps://hdl.handle.net/10468/7897
dc.identifier.volume96en
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.rights© 2019, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectExopolysaccharideen
dc.subjectEPSen
dc.subjectLactobacillus fermentum Lf2en
dc.subjectCytokineen
dc.subjectShort chain fatty acidsen
dc.subjectBifidogenic roleen
dc.titleFunctional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurten
dc.typeArticle (peer-reviewed)en
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