Lactobacillus acidophilus UCLM-104 and Lacticaseibacillus paracasei UCLM-41 Are Promising Candidates to Produce Synbiotic Yogurt.

Functional foods consumption, included the synbiotics, has garnered attention of the consumers because of their health's benefits, being lactic acid bacteria (LAB) the microorganisms most used for their manufacturing. Twelve potential probiotic LAB strains were evaluated for cholesterol removal, phenolic content, antioxidant properties, α-glucosidase inhibitory activity (anti-diabetic effect), and in vitro angiotensin-I-converting enzyme- (ACE) inhibitory activity (anti-hypertensive effect), together with the assimilatory capacity of different prebiotics such as inulin, lactulose, β-glucans, and fructooligosaccharides, to be used in the production of a synbiotic yogur. Their anti-inflammatory potential in Caco-2 cells was also assayed. Lactobacillus (Lact.) acidophilus UCLM-104 and Lacticaseibacillus (Lc.) paracasei UCLM-41, exhibited interesting health promoting properties and an effective modulation of inflammation. Sensory analysis of the synbiotic yogurts manufactured with each of the strains displayed no significant differences between them, but there were statistically significant differences with the control yogurt, garnering greater acceptance from taste-testers. Therefore, both strains emerge as promising probiotic candidates to be used to produce synbiotic yogurts with potential health-promoting attributes and sensory appeal. This study represents a pioneering endeavor, being the first to comprehensively evaluate the health-enhancing properties of potential probiotic strains and subsequently apply them in the production of synbiotic yogurts.