Anti-Allergy Effect of Probiotic Goat Milk Yogurt with Indonesian Indigenous Bacteria Streptococcus thermophilus Dad-11 and Lactiplantibacillus plantarum subsp. plantarum Dad-13

Goat milk yogurt produced by an alternate culture of Indonesian Indigenous bacteria S. thermophilus Dad-11 and Lactiplantibacillus plantarum subsp. plantarum Dad-13 was made for the diversification of local goat milk products. The functionality of the product was evaluated to increase its value, which added to the probiotic properties. The study aimed to assess the anti-allergic properties of goat milk yogurt by identification of β-hexosaminidase release, intracellular Ca2+ concentration, microtubule formation, and western blotting in RBL-2H3 cells system. The GABA of goat milk yogurt was 97.9 ppm and no cytotoxicity was observed in the yogurt against RBL-2H3 cells. The yogurt water extract showed a more substantial anti-degranulation effect on RBL-2H3 cells than that of goat milk by suppressing the influx of Ca2+ into the cytosol and inhibiting microtubule formation. As further identification, the yogurt showed suppressive effects on the phosphorylation of Syk and PI3K, while slightly suppressing the phosphorylation of Akt and Lyn signaling pathways involved in degranulation. It can be concluded that goat milk yogurt fermented by Streptococcus thermophilus Dad-11 and Lactiplantibacillus plantarum subsp. plantarum Dad-13 have potential health benefits due to GABA content and antiallergic effects. © 2025, Walailak University. All rights reserved.