Article

Biological Trace Element Research

, Volume 151, Issue 2, pp 307-314

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

  • Triana Bergillos-MecaAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Miguel Navarro-AlarcónAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Carmen Cabrera-ViqueAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Reyes ArtachoAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Manuel OlallaAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Rafael GiménezAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Miriam Moreno-MontoroAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Alfonso Ruiz-BravoAffiliated withDpto. de Microbiología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja
  • , Agustín LasserrotAffiliated withEmpresa Biotmicrogen S.L., Campus Tecnológico de la Salud
    • , Mª Dolores Ruiz-LópezAffiliated withDpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de CartujaInstituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Campus de Cartuja Email author 

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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.

Keywords

Fermented goat Cow-milk products Mineral composition Dialyzable fraction Probiotic starter culture