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  • Title: Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive.
    Author: Ale EC, Perezlindo MJ, Burns P, Tabacman E, Reinheimer JA, Binetti AG.
    Journal: J Dairy Res; 2016 Nov; 83(4):487-492. PubMed ID: 27845020.
    Abstract:
    Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 g/l) of crude exopolysaccharide (EPS) when it is grown in optimised 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 production of a new functional yogurt with improved texture.
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