Tra i latticini “amici” della pelle in estate non ci sono solo burro e panna. Gli studi scientifici ad oggi disponibili aprono interessanti scenari anche per yogurt, latte e formaggi (7-8). Nei latticini, infatti, oltre alla vitamina A sono presenti altre sostanze antiossidanti (2) provenienti dalla dieta erbivora degli animali come flavonoidi e carotenoidi (3), acido linoleico coniugato, tioli (4) ed enzimi, oltre a caseina e vitamina D3 in concentrazioni strettamente dipendenti dalla materia prima e dai processi tecnologici/produttivi cui sono stati sottoposti (5).
La ricchezza di antiossidanti del latte varia a seconda della specie di provenienza, ma anche dal grado di scrematura: la palma del più ricco di antiossidanti va al latte di capra (6), mentre per quanto riguarda il latte vaccino, è la versione intera a vantare la migliore composizione.
Tra i macronutrienti che mostrano interessanti proprietà antiossidanti ci sono le sieroproteine, grazie all’elevato contenuto di cisteina, essenziale per la biosintesi del glutatione, uno dei più importanti antiossidanti che l’organismo è in grado di produrre. Seguono le caseine, che rappresentano circa l’80% della frazione proteica dei latticini, che hanno dimostrato la capacità di frenare la perossidazione di diverse molecole lipidiche.
Lattoferrina: antiossidante, antibatterica e antivirale
Tra le proteine del siero con dimostrata azione antiossidante (riducono la possibilità di comparsa di alcune malattie degenerative) c’è la lattoferrina, una glicoproteina dell’immunità naturale che protegge dalle infezioni, impedendo ai patogeni (virus, batteri, funghi) il passaggio nelle cellule della mucosa respiratoria e intestinale, oltre a vantare attività antinfiammatoria e vasodilatatrice (9).
In quest’ultimo periodo, la lattoferrina è passata agli onori della cronaca grazie al trial clinico effettuato da un team del Policlinico Tor Vergata in collaborazione con la Sapienza di Roma (21). Si tratta, ovviamente di una tematica che richiederà lunghi approfondimenti, ma che potrebbe rientrare, in un futuro prossimo, in un’ottica di prevenzione.
L’azione antivirale della lattoferrina era stata studiata in vitro già nel 2011 da un team di ricercatori cinesi, che ne avevano confermato un ruolo protettivo nei confronti del virus Sars-Cov. E altri studi disponibili avevano già messo in evidenza la sua capacità come antivirale (efficace contro Herpes Simplex, Citomegalovirus e HIV) e come modulatore delle difese immunitarie (crescita e differenziazione dei linfociti T).
Yogurt e latte fermentato: i superpoteri dei lactobacilli
La capacità antiossidante del latte aumenta notevolmente quando subisce la fermentazione batterica (10). A dare un contributo importante sono i probiotici (11) aggiunti al latte, che svolgono una spiccata attività proteolitica consentendo il rilascio di peptidi bioattivi, amminoacidi ed enzimi.
Tra i probiotici più funzionali in questo senso, ci sono il Lactobacillus casei e il Lactobacillus acidophilus (12), presenti in quasi tutti i latti fermentati in commercio, ma i risultati migliori in termini di formazione di molecole antiossidanti si hanno utilizzando diversi ceppi probiotici come nel kefir (13).
Tra i vari yogurt e latti fermentati, quelli a base di latte di capra mostrano la maggiore capacità antiossidante (15), mentre gli yogurt vaccini interi o parzialmente scremati sono più efficaci rispetto alle versioni totalmente scremate (16). Uno studio (14) realizzato dall’Università di Teramo e dal Crea ha dimostrato l’effetto antiossidante del Lactobacillus casei Shirota, già noto per l’effetto antinfiammatorio sulle cellule dell’intestino.
Autore: SAMANTHA BIALE, nutrizionista e giornalista
Bibliografia
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13) Sah B.N.P, Vasijevic T, McKechnie S et al.Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt. 2014. Food Chem. 156:264-70.
14) Alberto Finamore, et Al. – Redox Role of Lactobacillus casei Shirota Against the Cellular Damage Induced by 2,2′-Azobis (2-Amidinopropane) Dihydrochloride-Induced Oxidative and Inflammatory Stress in Enterocytes-Like Epithelial Cells – Front. Immunology, 24 May 2018
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19) Gupta A, Mann B, Kumar R et al. Antioxidant activity of Cheddar cheeses at different stages of ripening. 2009. Int. J. Dairy Technol. 62:339-47.
20) Gupta A, Mann B, Kumar R et al. Identification of antioxidant peptides in cheddar cheese made with adjunct culture Lactobacillus casei ssp. casei 300. 2010. Milchwissenschaft-Milk Sci. Int. 65:396-9.
21) Elena Campione et Al. – Lactoferrin as Protective Natural Barrier of Respiratory and Intestinal Mucosa against Coronavirus Infection and Inflammation – Int. J. Mol. Sci. 2020, 21(14)
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24) University of Nottingham. “Eating vegetables gives skin a more healthy glow than the sun, study shows.” ScienceDaily. ScienceDaily, 12 January 2011.
Lo spauracchio di un ritorno all’emergenza, può indurre a fare scelte meno pensate, esagerando con le esposizioni solari, il cibo e i piaceri alcolici. Per non pagarne gli effetti in autunno, ecco la strategia giusta.
Ci sono proteine del siero come la lattoferrina, che hanno dimostrato un’azione antiossidante. Ecco i latticini con un'alta concentrazione di ... Leggi Tutto
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