Incorporation of <i>Limosilactobacillus fermentum</i> UCO-979C with Anti-<i>Helicobacter pylori</i> and Immunomodulatory Activities in Various Ice Cream Bases

Abstract

Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.

Keywords

• probiotics
• <i>Limosilactobacillus fermentum</i> UCO-979C
• <i>Helicobacter pylori</i>
• anti-<i>H. pylori</i> activity
• ice cream
• dairy food