Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties

The study was carried out to evaluate the influence of probiotics (Lactobacillus plantarum (NCDC 012), Lactobacillus cases (NCDC 297), and Lactobacillus brevis (NCDC 021)) on anti-proliferative, antimicrobial, antidiabetic and immunomodulatory activities of kalari cheese. Effect of these probiotics on cheese microstructure, structure, and thermal properties was also studied. The anti-proliferative activity of probiotic cheese water-soluble extract (WSE) was significantly higher against human breast cancer cells, colon cancer cells, neuroblastoma and transformed human embryonic kidney cells compared to cheese without added probiotics. Anti-microbial, alpha-glucosidase and alpha-amylase inhibition activity and immuno-modulatory activity also increased by incorporating probiotics to Kalari. Attenuated transform reflectance- Fourier transform infrared spectroscopy (ATR-FTIR) spectrum of water-soluble extract (WSE) of probiotic cheese showed new regions between 3000 and 2800 cm(-1) and 1400-1200 cm(-1). Decrease in onset, peak and endset temperature was observed in WSE of probiotic cheese. Overall results demonstrated that addition of probiotics enhanced nutraceutical potential of Kalari and that might be attributed to the generation of bioactive peptides by the proteolytic activity of the probiotics.