More articles from Volume 4, Issue 1, 2015
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Nanotechnology in Functional Foods
, ()
10.1002/9781119905059.ch5Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells
Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
Microbial Ecophysiology and Nutrition Laboratory. Instituto de Agroquımica y Tecnologıa de Alimentos , Valencia , Spain
Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
Abstract
New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-α and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05) in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new nondairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others).
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