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

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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.

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Acknowledgments

This research was supported by grant AGR-4915 from the Andalusian regional government in Spain. Two of the authors (T Bergillos-Meca and M Moreno-Montoro) wish to thank the Andalusian regional government and Department of Education (FPU program) for the concession of their PhD fellowships.

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Authors and Affiliations

  1. Dpto. de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18012, Granada, Spain

    Triana Bergillos-Meca, Miguel Navarro-Alarcón, Carmen Cabrera-Vique, Reyes Artacho, Manuel Olalla, Rafael Giménez, Miriam Moreno-Montoro & Mª Dolores Ruiz-López

  2. Dpto. de Microbiología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18012, Granada, Spain

    Alfonso Ruiz-Bravo

  3. Empresa Biotmicrogen S.L., Campus Tecnológico de la Salud, Granada, Spain

    Agustín Lasserrot

  4. Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, Campus de Cartuja, 18012, Granada, Spain

    Mª Dolores Ruiz-López

Authors
  1. Triana Bergillos-Meca
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  2. Miguel Navarro-Alarcón
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  10. Mª Dolores Ruiz-López
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Correspondence to Mª Dolores Ruiz-López.

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Bergillos-Meca, T., Navarro-Alarcón, M., Cabrera-Vique, C. et al. The Probiotic Bacterial Strain Lactobacillus fermentum D3 Increases In Vitro the Bioavailability of Ca, P, and Zn in Fermented Goat Milk. Biol Trace Elem Res 151, 307–314 (2013). https://doi.org/10.1007/s12011-012-9544-0

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