Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk?

• Published in: Food chemistry 2015-11, Vol.187, p.314-321
• Main Authors: Bergillos-Meca, Triana, Cabrera-Vique, Carmen, Artacho, Reyes, Moreno-Montoro, Miriam, Navarro-Alarcón, Miguel, Olalla, Manuel, Giménez, Rafael, Seiquer, Isabel, Ruiz-López, Maria Dolores
• Format: Article
• Language: English
• Subjects: Animals; Biological Availability; Caco-2 Cells; Calcium, Dietary - pharmacokinetics; Fermentation; Goats; Humans; Lactobacillus plantarum; Magnesium - pharmacokinetics; Milk - chemistry; Phosphorus - pharmacokinetics; Probiotics; Ultrafiltration; Zinc - pharmacokinetics
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.04.051

Ca, Mg, Zn and P bioavailability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic Lactobacillus plantarum and another one without it), and fermented goats' milk samples available in the market were evaluated. Solubility, dialysability and a model combining simulated gastrointestinal digestion and mineral retention, transport and uptake by Caco-2 cells were used to assess bioavailability. The highest Ca, Mg, Zn and P bioavailability values always corresponded to the fermented milk developed by our research group, which could be explained by the effect of milk ultrafiltration. The fermented milk with L. plantarum showed higher Ca retention than the ones without the microorganism, and major Ca uptake when compared to commercial products. This fact could be attributed to a positive effect exerted by the probiotic strain.