Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Abstract

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.

Targeting the Platelet-Activating Factor Receptor (PAF-R): Antithrombotic and Anti-Atherosclerotic Nutrients

“…The bacterium L. acidophilus has been shown to reduce PAF-induced inflammatory response in human intestinal cells [ 133 ]. A similar investigation [ 134 ] found that fermentation increases the antithrombotic properties of bovine dairy and plant-based dairy alternative drinks. Homemade dairy alternatives prepared from almond, coconut and rice and bovine dairy milk showed significantly higher antiplatelet activity against PAF, in comparison to their non-fermented counterparts, with the rice-based drink displaying the strongest inhibitory activity.…”

Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives

“…brevis [92,93], but a relatively high bioactive dose of one gram of CLA per day has been found to be necessary to achieve a therapeutic effect [135]. Glenn-Davi, Hurley [94] separated the lipid contents of LAB-fermented coconut, rice, and almond milk alternative products and showed a significant increase in anti-inflammatory and anti-platelet biofunctionality of the polar lipid fraction, while the total lipid content did not change consistently. A rational was provided that fermentation altered the degree of fatty acid saturation toward a more unsaturated polar lipid fraction with improved bioactive properties.…”

The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink

“…However, the research is still at a preliminary stage to date, which necessitates the need for further study. Numerous studies have been conducted to investigate the cardioprotective properties of polar lipids such as marine and dairy-derived lipids in vitro [11][12][13][14]. These dietary polar lipids appear to inhibit platelet aggregation induced by agonists such as PAF and TRAP-6.…”

“…Ovine or sheep's milk has been noted for its many potential health benefits besides its rich nutritional content, such as its anti-inflammatory, antiplatelet, and antimicrobial properties [15,16]. The fermentation of ovine milk has been shown to further enhance its antithrombotic properties by altering the fatty acid profile of monounsaturated fatty acids (MUFA) [13,14].…”