title: Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive.
abstract: Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 g/l) of crude exopolysaccharide (EPS) when it is grown in optimised conditions. The aim of this work was to characterize the functional aspects of this EPS extract, focusing on its application as a dairy food additive. Our findings are consistent with an EPS extract that acts as moderate immunomodulator, modifying s-IgA and IL-6 levels in the small intestine when added to yogurt and milk, respectively. Furthermore, this EPS extract, in a dose feasible to use as a food additive, provides protection against Salmonella infection in a murine model, thus representing a mode of action to elicit positive health benefits. Besides, it contributes to the rheological characteristics of yogurt, and could function as a food additive with both technological and functional roles, making possible the production of a new functional yogurt with improved texture.
authors.affiliation: Facultad de Ingeniería Química (UNL),Instituto de Lactología Industrial (UNL - CONICET),Santiago del Estero 2829,3000 Santa Fe,Argentina.
authors.forename: Elisa C
authors.initials: EC
authors.lastname: Ale
authors.affiliation: Facultad de Ingeniería Química (UNL),Instituto de Lactología Industrial (UNL - CONICET),Santiago del Estero 2829,3000 Santa Fe,Argentina.
authors.forename: Marcos J
authors.initials: MJ
authors.lastname: Perezlindo
authors.affiliation: Facultad de Ingeniería Química (UNL),Instituto de Lactología Industrial (UNL - CONICET),Santiago del Estero 2829,3000 Santa Fe,Argentina.
authors.forename: Patricia
authors.initials: P
authors.lastname: Burns
authors.affiliation: Somalogic, Inc.,2945 Wilderness Pl.,Boulder,CO 80301,USA.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Tabacman
authors.affiliation: Facultad de Ingeniería Química (UNL),Instituto de Lactología Industrial (UNL - CONICET),Santiago del Estero 2829,3000 Santa Fe,Argentina.
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Reinheimer
authors.affiliation: Facultad de Ingeniería Química (UNL),Instituto de Lactología Industrial (UNL - CONICET),Santiago del Estero 2829,3000 Santa Fe,Argentina.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Binetti
mesh_terms: D000818:Animals; D005503:Food Additives; D055951:Functional Food; D007071:Immunoglobulin A, Secretory / Q000032:analysis; D007155:Immunologic Factors; D015850:Interleukin-6 / Q000032:analysis; D007421:Intestine, Small / Q000187:drug effects / Q000276:immunology; D052197:Limosilactobacillus fermentum / Q000737:chemistry*; D051379:Mice; D008892:Milk / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000008:administration & dosage* / Q000502:physiology*; D012212:Rheology; D012480:Salmonella Infections / Q000517:prevention & control; D015014:Yogurt / Q000032:analysis*
chemical_list: D005503:Food Additives; D007071:Immunoglobulin A, Secretory; D007155:Immunologic Factors; D015850:Interleukin-6; D011135:Polysaccharides, Bacterial
keywords: 
                 Salmonella
              ; Exopolysaccharide; IgA; cytokines; lactic acid bacteria