Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Within the present study, effects of fermentation on anti-inflammatory and anti-platelet properties both homemade commercially purchased bovine dairy almond, coconut, rice-based alternatives were evaluated. The extracted total lipids (TL) from fermented unfermented bovine, products further separated into their neutral (NL) polar (PL) fractions by counter current distribution. TL, PL, NL each sample assessed in human platelets against inflammatory thrombotic mediator, platelet-activating factor (PAF), well-established platelet agonist, adenosine 5′ diphosphate (ADP). In all samples, PL showed significantly stronger inhibitory aggregation induced PAF or ADP, comparison to TL NL, with higher specificity PAF. (bovine yogurt rice, coconut), exhibited strongest potency, initial pasteurized materials milk coconut-based alternative drinks). drink and, especially novel product (HMFRD), anti-PAF anti-ADP potency compared activity being most potent overall. lowest almond-based an intermediate effect. Further lipidomics LC-MS analysis these revealed that altered fatty acid content a way decreased degree saturation increased unsaturated acids, thus providing rationale for more products. This study has shown alters bio-functionality bioactives plant-based alternatives, subsequently improved functional properties.