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Lactobacillus delbrueckii subsp. delbrueckii TUA4408L has the ability to grow and ferment soymilk and is able to modulate the innate immune response of intestinal epithelial cells in vitro. These two properties prompt us to evaluate whether the soymilk fermented with the TUA4408L strain can induce beneficial immunomodulatory effects in vivo. For this purpose, pigs were selected as a preclinical model. The studies performed here demonstrated that the L. delbrueckii subsp. delbrueckii TUA4408L-fermented soymilk (TUA4408L FSM) reduced blood markers of inflammation and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These immunological changes induced by the TUA4408L FSM were associated to an enhanced resistance to pathogenic Escherichia coli and an improved grow performance and meat quality of pigs. The experiments and analysis in our study indicate that the immunobiotic TUA4408L FSM could be an interesting non-dairy functional food to beneficially modulate the intestinal immune system, improve protection against pathogens and reduce inflammatory damage. The preclinical study carried out here in pigs could have a better correlation in humans, compared to a rodent model. However, the clinical relevance of these findings still needs to be confirmed by further research, for example, in controlled human challenge studies.

01 Jan 2020·Food Science and Technology Research

Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk

Author: Masuda, Hayato ; Shimoyamada, Makoto ; Tsuzuki, Kimiko ; Mogami, Shingo ; Kanauchi, Makoto ; Shikano, Hironori

Unheated soymilk (raw soymilk), which was prepared in the laboratory, was heated sequentially at two different temperaturesThe proportion of protein particles in the soymilk sample subjected to a low-to-high two-step heating procedure (heating at 70 or 80°C, then at 100°C) was almost twice that of a high-to-low two-step heating procedure (heating at 100°C, then at 70 or 80°C).The size distribution of oil droplets in the soymilk for two-step heat treatment exhibited a polymodal distribution irresp. of the temperature combinations.However, the low-to-high two-step procedure resulted in an increase in the ratio of aggregated or coalesced oil droplets, in contrast to that for the high-to-low two-step procedure.When using the 7S (β-conglycinin) and 11S (glycinin) fractions sep., each fraction showed increased aggregation after two-step heat treatment, but a 1:1 mixture of the two fractions did not.

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