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Functional Starters for Functional Yogurt.

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This study explored Lactobacillus plantarum strains as yogurt starters and probiotics. These probiotics survived digestion and showed potential for immunomodulation, suggesting use in novel functional foods.

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Area of Science:

  • Food microbiology
  • Probiotics and functional foods
  • Immunomodulation

Background:

  • Lactobacillus plantarum strains are explored for dual roles as microbial starters and probiotics.
  • Yogurt production traditionally uses Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus.
  • Investigating probiotic survival and immunomodulatory effects is crucial for functional food development.

Purpose of the Study:

  • To evaluate the multifunctionality of Lactobacillus plantarum WCFS1 and CECT 8328 as yogurt starters.
  • To assess the survival of these strains under simulated gastrointestinal conditions.
  • To investigate the potential immunomodulatory effects of these probiotic strains.

Main Methods:

  • In vitro assay simulating the human digestive tract to assess probiotic survival.
  • Co-culturing Lactobacillus plantarum strains with traditional yogurt starters (L. delbrueckii ssp. bulgaricus and S. thermophilus).
  • Analysis of transcriptional levels of immune response genes.

Main Results:

  • Lactobacillus plantarum strains demonstrated suitable technological properties for yogurt production.
  • The probiotic strains exhibited significant survival rates during simulated oro-gastrointestinal transit.
  • Gene expression analysis indicated a potential favorable influence on immunomodulation.

Conclusions:

  • Lactobacillus plantarum WCFS1 and CECT 8328 possess desirable characteristics for use as yogurt starters.
  • These strains show probiotic potential, surviving digestive stresses and exhibiting immunomodulatory properties.
  • The findings support the development of novel functional foods incorporating these Lactobacilli for enhanced health benefits.