The effect of bacterial fermentation on the antithrombotic properties of polar lipids in ovine milk yogurts

Dairy product consumption is considered to be either neutral or beneficial against cardiovascular diseases (CVDs). Fermented milk products in particular have demonstrated several health benefits, including anti-inflammatory and antithrombotic properties. Ovine milk and yoghurts have been shown to possess anti-inflammatory properties against platelet-activating factor (PAF) on washed rabbit platelet in vitro. The effect of bacterial fermentation on the antithrombotic properties of polar lipids in ovine milk and yoghurts has been assessed through the production of six yoghurt's using various commercially available starter cultures. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) have been extracted and quantified from each yoghurt. The biological activity of each TPL extract was assessed using PAF-induced platelet aggregation in human platelet-rich plasma (PRP). The fatty acid profiles of all yoghurts were analysed using gas chromatography – mass spectrometry (GC-MS). The final composition of the yoghurts was analysed using 16s rRNA whole metagenome shotgun sequencing . Shotgun metagenomics was employed to determine the species-level microbial composition and functional potential of the final yoghurts. This study has demonstrated for the first time that the use of different starter cultures in yoghurt production influences the polar lipid fatty acid composition and their anti-inflammatory and antithrombotic properties against PAF-induced platelet aggregation in human PRP. This study highlights that ovine milk and the use of certain starter cultures to produce yoghurts, may have beneficial effects for human cardiovascular health. Furthermore, there is scope to develop novel yoghurt cultures that may increase the antithrombotic potential of dairy products.