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Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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623 - ‘Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk’. Journal of Functional Foods. Volume 31, Pages 172-178

Reference Number: 623

Year: 2017

Authors: Carla Paulo Vieira, Claudius Couto Cabral, Bruno R.C. da Costa Lima, Vânia Margaret F. Paschoalin, Kátia Christina Leandro, Carlos Adam Conte-Junior

Link: Link to original paper

Nutrition: Probiotic

Summary

Abstract

Conjugated linoleic acid (CLA) has a number of beneficial health effects, including decreases in cancer incidence and atherosclerosis severity. However, dietary CLA intake is relatively low to promote the desired physiological effects. The CLA bacterial production in foods is a technological challenge besides the ability of probiotics to produce CLA is currently inconclusive. Therefore, the aim of the present study was to screen potential probiotic LAB strains isolated from Brazilian kefir grains able to produce CLA during the fermentation of whole cow milk. The selected strain, Lactococcus lactis ssp. cremoris MRS 47, increased CLA and polyunsaturated fatty acid content while at the same time significantly reducing saturated fatty acids and the thrombogenic index in fermented milk. These findings highlight the possibility of enriching CLA content in a dairy-fermented product if LAB were pre-selected by their capacity to produce CLA from milk fat, in what seems to be a strain-dependent ability.

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