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IV. Resultados y discusión. Capítulo III 301
longum strains in the fermentation processes of food products developed to
reduce inflammatory and/or allergic intestinal processes may be of interest
owing to, on the one hand, the results obtained commented on above and, on
the other hand, the results of previous in vitro and in vivo studies carried out
by using these bacteria species, in which both the beneficial effects reducing
inflammatory milieu and positive immunomodulatory responses were
observed (Laparra and Sanz, 2010; Laparra et al., 2012).
Figure 3. Ferritin concentration in Caco-2 cultures exposed to digests of
fermented milks with added FeCl 3 (50 µmol/L). (MEM: Minimum Essential
Medium; C: non-fermented almond milk)
a-e Different superscript letters indicate significant differences between samples (p < 0.05).