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IV. Resultados y discusión. Capítulo III 273
4. CONCLUSIONS
Almond milk was able to be used as a raw material to produce nondairy
probiotic products with interesting nutritional properties and health
benefits. The assayed bacteria can cleave almond peptides during intestinal
digestion, originating different peptide patterns that would reach the
intestinal epithelia. Considering the overall results of fermentation
processing, probiotics’ survival and inflammatory response, commercial
almond milk was considered the best option to produce fermented products,
especially when probiotic L. reuteri combined with S. thermophilus were
used as starters. These samples presented a reduction of the IL-8 production
of around 17% in comparison with the ones exposed to the proinflammatory
TNF- marker, as a result of the proteolytic capacity of this
mixed culture on almond peptides.
Acknowledgments
This work was possible thanks to the short term scientific mission of
the COST action ECOST-FA1001, which granted the author N. Bernat.
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