The study evaluated fermented milks prepared using Lactobacillus helveticus MTCC 5463 (V3), Lacticaseibacillus rhamnosus MTCC 5462 (I4), and Limosilactobacillus fermentum BM24, highlighting their antioxidant, lipase-inhibitory, antidiabetic, and anticancer activities. Results showed strain- and time-dependent variations in biofunctional properties. All strains showed a consistant decline in pH during fermentation, with I4 exhibiting the lowest pH, indicating vigorous acid production. Antioxidant activity increased with fermentation time. BM24 showed the highest activity after 12 and 24 hours, followed by I4 and V3. At 24 hours, V3 exhibited the strongest lipase inhibition (80.35%), followed by I4 (70.87%) and BM24 (64.00%), suggesting potential for managing lipid digestion. V3 demonstrated the highest α-amylase inhibition (80.08%), while I4 showed the strongest α-glucosidase inhibition (57.73%). Against MCF-7 breast cancer cells, I4 exhibited the lowest IC50 value (36.26 μL at 24 hours), indicating the strongest anticancer potential. DAPI staining confirmed apoptotic features in treated cells, supporting the anticancer activity of fermentation-derived metabolites. These findings highlight the potential health benefitting properties of fermented milks of above-mentioned strains. Further the results underline the importance of strain selection and fermentation time for maximizing health benefits.

Cell free supernatant, Biofunctional, Lactic acid bacteria, Apoptotic

This study highlights the potential of fermented milks of Lactobacillus helveticus MTCC 5463, Lacticaseibacillus rhamnosus MTCC 5462, and Limosilactobacillus fermentum BM24 for their antioxidant, lipase-inhibitory, antidiabetic, and anticancer activities. The findings demonstrate that these biofunctional properties are highly dependent on both the strain and the fermentation duration. Among the strains, Lacticaseibacillus rhamnosus MTCC 5462 exhibited the strongest cytotoxic potential, positioning it as a promising candidate for further exploration in anticancer applications. The strain-specific differences in bioactivity underline the need for detailed studies to uncover the underlying mechanisms. Given their significant biofunctional potential, these strains could be employed to develop functional fermented dairy foods offering substantial health benefits.

Urmila Parmar, Sreeja V., Subrota Hati, Sandhya H.S. and Archana Solanki (2025). A Comparative in vitro Appraisal of Antioxidant Activity, Lipase Inhibition, Antidiabetic and Anticancer Effects of Fermented Milks Prepared using Different Lactic Strains. Biological Forum – An International Journal, 17(1): 01-07.