Local Probiotics Research in Santiago del Estero Targets Global Health Challenges
A team of researchers in Santiago del Estero, Argentina, has successfully isolated and characterized lactic bacteria with probiotic potential from goat milk and cheese produced in the region. This initiative opens new possibilities for the development of functional foods that bear a local identity while having potential global impacts.
The research is led by Ana Yanina Bustos, a biochemist and PhD in Biological Sciences, who is an investigator at CONICET and a professor at the National University of Santiago del Estero (UNSE). Over the past decade, she has been driving this line of research in northern Argentina. 'As a result of this sustained work, we have identified strains with particularly promising properties, capable of intervening in lipid metabolism,' Bustos explained.
The isolated bacteria show potential in reducing cholesterol levels and promoting cardiovascular and metabolic health, areas currently of great scientific interest due to the increasing prevalence of diseases associated with metabolic and cardiovascular issues. All research processes, from the isolation of microorganisms to their functional characterization, were conducted entirely in Santiago del Estero.
The identified strains possess the ability to capture cholesterol in the intestine, transform bile acids, and produce compounds beneficial to the organism. Some mechanisms studied are also related to body weight regulation and energy expenditure. 'These results position our bacteria as candidates of great interest for developing functional foods and supplements aimed at promoting cardiovascular and metabolic health,' Bustos stated.
The project also aims to create new opportunities for regional goat production. The isolated bacteria efficiently developed in goat milk, paving the way for the production of yogurts and other fermented probiotic foods made from local raw materials. 'This would add value to a traditional production of our province and strengthen the link between science, innovation, and regional development,' the researcher added.
In addition, the team formulated a highly stable probiotic powder, expanding the possibilities for conservation and industrial use of these microorganisms. They also identified prebiotic compounds from edible fungi that can stimulate beneficial bacteria and provide antioxidant activity.
The research is conducted at the Center for Research in Applied Biophysics and Food (CIBAAL), directed by Bustos, involving a team of researchers and professionals from various institutions across the country. The advances demonstrate the potential to develop excellent science from Argentina's interior, impacting health, innovation, and regional productive development. 'We believe the future is built by strengthening these research spaces and investing in our young researchers. Science is not an expense; it is a strategic tool to transform realities,' Bustos affirmed.
