Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits
✍ Scribed by Susana Salva; Martha Nuñez; Julio Villena; Adriana Ramón; Graciela Font; Susana Alvarez
- Book ID
- 102441307
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 237 KB
- Volume
- 91
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
BACKGROUND: Lactobacillus rhamnosus CRL1505, a strain of goats' milk origin, is able to stimulate mucosal immunity and protect immunocompetent mice from intestinal and respiratory infections.
RESULTS:
In this work we developed and characterized a fermented goats' milk containing L. rhamnosus CRL1505, and we demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory properties of the strain. L. rhamnosus CRL1505 survived the manufacturing process of fermented milk and maintained a viability of 10 6 cfu g -1 during storage. The fermented goats' milk was accepted by 90.48% of the panelists and was considered as having an acid taste and pleasant aroma. We also demonstrated that the developed product, used as a supplement during the repletion of immunocompromised malnourished mice, was effective in accelerating the recovery of clinical parameters altered by malnutrition and to induce increased resistance against intestinal and respiratory infections. CONCLUSION: Goats' milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy product since this new food has the ability to stimulate the common mucosal immune system and to improve defenses against respiratory and intestinal infections.