Work

The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition

Year: 2024

Type: article

Abstract: Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of Lactiplantibacillus plantarum were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. plantarum B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g −1 . Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of L. plantarum B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development. • The addition of L. plantarum B/00401 strain to cream promoted vitamin D3 biosynthesis and led to changes in FA composition. • Lyophilized bacteria enriched the cream with vitamin D3 more effectively than biomass, rising it from 1.71 to 15.96 μg g -1 . • A tendency for a decrease in SFA and an increase in MUFA was observed after cream incubation with L. plantarum B/00401.

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2024.106118