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Abstract Title:

The Probiotic Bacterial Strain Lactobacillus fermentum D3 Increases In Vitro the Bioavailability of Ca, P, and Zn in Fermented Goat Milk.

Abstract Source:

Biol Trace Elem Res. 2012 Nov 21. Epub 2012 Nov 21. PMID: 23179347

Abstract Author(s):

Triana Bergillos-Meca, Miguel Navarro-Alarcón, Carmen Cabrera-Vique, Reyes Artacho, Manuel Olalla, Rafael Giménez, Miriam Moreno-Montoro, Alfonso Ruiz-Bravo, Agustín Lasserrot, M Dolores Ruiz-López

Article Affiliation:

Dpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18012, Granada, Spain.

Abstract:

We determined calcium, magnesium, phosphorus and zinc levels in a total of 27 samples of commercial goat- and cow-milk fermented products and 9 samples of a goat-milk fermented product with addition of a probiotic bacterial strain, Lactobacillus fermentum D3, manufactured experimentally by our research group. Atomic absorption spectroscopy with flame atomization and UV/VIS spectrophotometry were used as analytic techniques. The results of an in vitro digestion process showed that the bioavailability of calcium, phosphorus, and zinc was significantly higher in our fermented milk containing the probiotic bacterial strain than it was in commercial goat-milk fermented products. Furthermore, our product showed a significantly higher bioavailability of calcium and zinc compared to goat- and cow-milk fermented products made with other microorganisms. We conclude that, in in vitro assays, strain D3 seems to increase the bioavailability of these minerals and that this new product may constitute a better source of bioavailable minerals compared to other products already on the market.

Study Type : Review
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Sayer Ji
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