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IV. Resultados y discusión. Capítulo III 297
(Mandalari et al., 2008) and anti-inflammatory activities (Rajaram et al.,
2010). Almond lipids available for fermentation have been associated with
increasing numbers of bifidobacteria, but not lactobacilli, and with different
profiles in the short fatty acid content with high butyrate concentrations in
the ferments (Mandalari et al., 2008). These results are coherent with the
marked positive effects in the inflammatory response(s) induced by
dialysates from samples inoculated with bifidobacteria; nevetheless, the
active components and underlying mechanism(s) responsible for these
effects are still unknown. In this sense, a recent randomised, controlled,
crossover study reported the anti-inflammatory effect levels of an almondenriched
high-monounsaturated (MUFA) fat diet with decreased circulating
levels of E-selectin (Rajaram et al., 2010). These aspects have not been
investigated since they are beyond the objective of this study.
The results point out that the potential immunomodulatory effects of
fermented almond milk with potentially probiotic bacteria might contribute
to preventing and/or controlling the severity of pathological manifestations
of allergies and/or food intolerances caused by proteins from cow milk,
especially when using B. longum in the starter inoculum.
3.3 Bacterial fermentation effects on energetic metabolism of intestinal
cells
The results of the cytotoxicity of fermented samples in intestinal
epithelial (Caco-2) cells, which was quantified by monitoring the
mitochondrial enzyme (MTT test) activities, are shown in Figure 2. This
assay showed that none of the dialysates exposed to cell cultures caused