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272 IV.Resultados y discusión. Capítulo III
masses of peptides generated during in vitro digestion of the RT fermented
samples. It seems that the use of the mixed culture RT could have also
modified qualitatively the aforementioned peptide fraction, leading to a
different peptide sequence and thus, modifying the allergic response, as has
been previously observed by Laparra et al. (2010) working with different
bifidobacteria strains. Nevertheless, further analysis should be done to
clarify the obtained results.
Immunomodulatory effects of fermented soy- or dairy-milks and casein
hydrolysates by lactic acid bacteria have been widely reported (Laffineur et
al., 1996; Sutas et al., 1996; Wagar et al., 2009). However, there is lack of
data concerning “milks” from vegetal origin. Only recent scientific studies
have been suggested their potential prebiotic (Mandalari et al., 2008b) and
anti-inflammatory activities (Rajaram et al., 2010; Bernat et al., 2011).
In general, digests from lab-made almond fermented milks provoked a
greater production of IL-8 than the commercial ones (Figure 3). It has been
postulated by several authors (Korhonen et al., 1998; Kilshaw et al., 1982;
Poulsen et al., 1987; Høst and Samuelsson, 1988) that intense heat treatment
on cow milk increase the ability of milk proteins to elicit allergic reactions
in sensitised population. Further studies have, however, not been carried out
to substantiate this hypothesis (Korhonen et al., 1998). Moreover, no related
information has been found based on almond milks.