Developing a Novel Fermented Milk with Anti-Aging and Anti-Oxidative Properties Using Lactobacillus kefiranofaciens HL1 and Lactococcus lactis APL015

TL;DR

A new fermented milk using two bacteria strains improves cognitive function and reduces aging and oxidative stress in mice.

Contribution

A co-culture of L. kefiranofaciens HL1 and L. lactis APL015 enhances fermented milk viability and health benefits.

Findings

FM improved cognitive behavior and reduced oxidative damage in aging mice.

FM lowered inflammation and increased antioxidant enzyme activity in the brain.

FM increased short-chain fatty acid producers and cecal butyrate while reducing harmful gut bacteria.

Abstract

Background/Objectives: Lactobacillus kefiranofaciens HL1, isolated from kefir, exhibits antioxidant and anti-aging activities, defined here as improved cognitive function and reductions in oxidative stress and inflammatory markers. However, its poor milk viability limits application. This study developed a novel fermented milk by co-culturing HL1 with Lactococcus lactis subsp. cremoris APL015 (APL15) to enhance fermentation and health benefits. Methods: HL1 and APL15 were co-cultured to produce fermented milk (FM), and fermentation performance, microbial viability, texture, and syneresis were evaluated. A D-galactose-induced aging BALB/c mouse model was used to assess cognitive function, oxidative stress, inflammation, antioxidant enzyme activity, and gut microbiota after 8 weeks of oral administration. Results: FM reached pH 4.6 within 16 h, with high viable counts (~109 CFU/mL) for both strains. HL1 viability and texture were maintained, with smooth consistency and low syneresis. In vivo, FM improved cognitive behavior (Y-maze, Morris water maze), reduced oxidative damage (MDA), lowered IL-1β and TNF-α, and enhanced brain SOD levels. FM-fed mice exhibited increased short-chain fatty acid producers, higher cecal butyrate, and reduced Clostridium perfringens. Conclusions: The co-cultured fermented milk effectively delivers HL1 and provides antioxidant, anti-inflammatory, and anti-aging effects in vivo, likely via gut–brain axis modulation. It shows promise as a functional food for healthy aging.

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