novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment

• Published in: Journal of food science Vol. 69; no. 8; pp. M246 - M250
• Main Authors: LeBlanc, J.G, Garro, M.S, Savoy de Giori, G, Font de Valdez, G
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.2004; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: adverse effects; Bacteria; Biological and medical sciences; Fermentation; fermented foods; Food industries; Food microbiology; Food science; functional food; Fundamental and applied biological sciences. Psychology; Heat; heat treatment; immune-modulation; immunomodulators; lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus paracasei; macrophage activation; microbial translocation; peritoneum; phagocytosis; Soy products; soymilk; weight loss; Lactic acid bacteria; Heat treatment; Health food; Soybean milk; immune-modulation; functional food; soymilk; Fermentation; Fermented product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2004.tb18021.x

The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 +/- 4) compared with the control group (16 +/- 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.