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|Título:||Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids|
Soares, José C.
Gomes, Ana M. P.
Pintado, Manuela E.
Malcata, F. Xavier
|Citação:||MADUREIRA, Raquel ...[et al.] - Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. JJournal of the Science of Food and Agriculture. ISSN: 1097-0010.(2013) vol.93, p.1458-1465|
|Resumo:||BACKGROUND: Probioticwhey cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors.Water-soluble extracts (WSE) obtained from these cheesematrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the<3 kDa fraction exhibited higher activities in the case of L. casei and B. animalis than the control and L. acidophilus.|
|Versão do Editor:||DOI 10.1002/jsfa.5915|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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