Lactobacillus acidophilus UCLM‐104 and Lacticaseibacillus paracasei UCLM‐41 Are Promising Candidates to Produce Synbiotic Yogurt

TL;DR

This study identifies two probiotic bacteria strains that can be used to make synbiotic yogurt with health benefits like reducing cholesterol and inflammation.

Contribution

This is the first study to comprehensively evaluate and apply probiotic strains in synbiotic yogurt production with health-promoting attributes.

Findings

Lactobacillus acidophilus UCLM-104 and Lacticaseibacillus paracasei UCLM-41 showed strong health-promoting properties.

The synbiotic yogurts made with these strains were well-received in sensory tests.

These strains exhibited anti-inflammatory effects in Caco-2 cells.

Abstract

Functional foods consumption, included the synbiotics, has garnered attention of the consumers because of their health's benefits, being lactic acid bacteria (LAB) the microorganisms most used for their manufacturing. Twelve potential probiotic LAB strains were evaluated for cholesterol removal, phenolic content, antioxidant properties, α‐glucosidase inhibitory activity (anti‐diabetic effect), and in vitro angiotensin‐I‐converting enzyme‐ (ACE) inhibitory activity (anti‐hypertensive effect), together with the assimilatory capacity of different prebiotics such as inulin, lactulose, β‐glucans, and fructooligosaccharides, to be used in the production of a synbiotic yogur. Their anti‐inflammatory potential in Caco‐2 cells was also assayed. Lactobacillus (Lact.) acidophilus UCLM‐104 and Lacticaseibacillus (Lc.) paracasei UCLM‐41, exhibited interesting health promoting properties and an effective modulation of inflammation. Sensory analysis of the synbiotic yogurts manufactured with each of the strains displayed no significant differences between them, but there were statistically significant differences with the control yogurt, garnering greater acceptance from taste‐testers. Therefore, both strains emerge as promising probiotic candidates to be used to produce synbiotic yogurts with potential health‐promoting attributes and sensory appeal. This study represents a pioneering endeavor, being the first to comprehensively evaluate the health‐enhancing properties of potential probiotic strains and subsequently apply them in the production of synbiotic yogurts.

Use of health‐promoting lactic acid bacteria in the production of synbiotic yogurt. Lactobacillus acidophilus UCLM‐104 and Lacticaseibacillus paracasei UCLM‐41 are promising probiotic strains due to their antioxidant, cholesterol removal, phenolic content, ACE‐inhibition, α‐glucosidase inhibitory activity, and anti‐inflammatory potential.

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