Tuesday, 21 June 2022

new paper from our group: Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Figure 1. The anti-inflammatory and anti-platelet potency of bioactive PL (A), TL (B), and NL (C) from fermented and non-fermented plant-derived dairy alternatives, versus bovine milk and yogurt. The anti-inflammatory and anti-platelet potency of lipid bioactives from all samples were assessed against human platelet aggregation induced by the inflammatory and thrombotic mediator PAF (anti-PAF effects in blue bars) or by a classic platelet agonist, ADP (anti-ADP effects in yellow bars). Results are expressed as means of the IC50 values (half-maximal inhibitory concentrations) in µg of lipid extract in the aggregometer cuvette that causes 50% inhibition of PAF/ADP-induced platelet aggregation (the lower the IC50 value for a lipid extract the higher its inhibitory effect against the specific agonist of platelet aggregation). * Denotes statistically significant difference (p < 0.05) when the strongest anti-PAF potency (IC50 value) of the most bioactive lipid extracts were compared with those of all the other samples. # Denotes statistically significant difference (p < 0.05) when the intermediate anti-PAF effects of the PL bioactives from the samples assessed were compared with those showing the lowest anti-PAF effects. † Denotes statistically significant difference (p < 0.05) when the anti-PAF potency (IC50 values against PAF) of the lipid bioactives from a sample was compared to its anti-ADP potency (IC50 values against ADP) of the same sample. Abbreviations: PL: polar lipids; TL: total lipids; NL: neutral lipids; PAF: platelet-activating factor; ADP: adenosine 5′ diphosphate; CPBM: Commercially Purchased Bovine Milk; HMFBM: Homemade Fermented Bovine Milk (Homemade Yogurt); CPFBM: Commercially Purchased Fermented Bovine Milk (Commercially Purchased Yogurt); HMAD: Homemade Almond Drink; CPAD: Commercially Purchased Almond Drink; HMFAD: Homemade Fermented Almond Drink; CPFAD: Commercially Purchased Fermented Almond Drink; HMCD: Homemade Coconut Drink; CPCD: Commercially Purchased Coconut Drink; HMFCD: Homemade Fermented Coconut Drink; CPFCD: Commercially Purchased Fermented Coconut Drink; HMRD: Homemade Rice Drink; CPRD: Commercially Purchased Rice Drink; HMFRD: Homemade Fermented Rice Drink.


Glenn-Davi K, Hurley A, Brennan E, Coughlan J, Shiels K, Moran D, Saha SK, Zabetakis I, Tsoupras A

 (2022) Fermentation enhances the anti-inflammatory and anti-platelet properties of both bovine dairy and

 plant-derived dairy alternatives. Fermentation 8 292.


Abs: Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially- purchased fermented and unfermented bovine, almond, coconut, and rice-based products were further separated into their neutral lipids (NL) and polar lipids (PL) fractions by counter current distribution. The TL, PL, and NL of each sample were assessed in human platelets against the inflammatory and thrombotic mediator, platelet-activating factor (PAF), and the well-established platelet agonist, adenosine 5′ diphosphate (ADP). In all samples, the PL fractions showed significantly stronger inhibitory effects against human platelet aggregation induced by PAF or ADP, in comparison to the TL and NL, with higher specificity against PAF. PL of all fermented products (bovine yogurt and fermented dairy alternatives from almond, rice, and coconut), exhibited the strongest anti-inflammatory and anti-platelet potency, in comparison to PL from their initial pasteurized materials (bovine milk and rice, almond, and coconut-based dairy alternative drinks). PL of the pasteurized rice-based drink and, especially PL from the novel homemade rice-based fermented product (HMFRD), showed the strongest anti-PAF and anti-ADP potency compared to all samples, with anti-PAF activity being most potent overall. The unfermented pasteurized coconut-based drink showed the lowest anti-inflammatory and anti-platelet potency, and the bovine and almond-based fermented products showed an intermediate effect. Further lipidomics with LC-MS analysis of all these PL fractions revealed that fermentation altered their fatty acid content in a way that decreased their degree of saturation and increased the content of unsaturated fatty acids, thus providing a rationale for the stronger anti-inflammatory and anti-platelet potency of the more unsaturated PL fractions of the fermented products. This study has shown that fermentation alters the fatty acid content and the bio-functionality of the PL bioactives in both fermented bovine dairy and plant-based dairy alternatives, and subsequently improved their anti-inflammatory and anti-platelet functional properties.

the full paper is here

No comments: