Effect of Sour Creams Fermented by Limosilactobacillus fermentum AG8 and Lactiplantibacillus plantarum AG9 on Mice

Sour cream is a traditional high-fat dairy product fermented by lactic acid bacteria (LAB) with potential health benefits when consumed in small amounts. This study investigated the effects of sour cream fermented with Limosilactobacillus fermentum AG8 and Lactiplantibacillus plantarum AG9 on physiological and biochemical parameters in mice. Twenty-eight mice were divided into four groups: a control group and three groups fed sour cream fermented with classical starter cultures, L.fermentum AG8 or L.plantarum AG9. Body weight, organ parameters, hematological and biochemical parameters, and gut microbiota were analyzed for 21 days. The results showed that sour cream with strains L.plantarum AG9, L.fermentum AG8 significantly improved lipid metabolism, reducing triglycerides, cholesterol and liver enzymes (alanine aminotransferase, aspartate aminotransferase) levels compared to the control group and the classic sour cream group with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris. These probiotic strains also improved immune function, as shown by increases in white blood cells, lymphocytes, and spleen counts. Gut microbiota analysis revealed a decrease in coliform bacteria in the L.fermentum AG8 and L.plantarum AG9 groups, indicating enhanced gut health. The study definitively shown that sour cream fermented with L. fermentum AG8 and L. plantarum AG9 can act as a functional food, providing cardiovascular and immune benefits without compromising traditional qualities. This highlights the potential of non-starter probiotic LAB in high-fat dairy products to promote metabolic and immune health.