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Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids

2013Journal article Restricted access
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dc.contributor.authorMadureira, Ana R.
dc.contributor.authorSoares, José C.
dc.contributor.authorAmorim, Maria
dc.contributor.authorTavares, Tania
dc.contributor.authorGomes, Ana M.
dc.contributor.authorPintado, Maria M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2013-01-25T17:37:42Z
dc.date.available2013-01-25T17:37:42Z
dc.date.issued2013
dc.description.abstractBackground Probiotic whey 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 cheese matrices 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. Conclusion Whey cheeses with higher nutritional value were those inoculated with L. casei.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMADUREIRA, Raquel ...[et al.] - Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. Journal of the Science of Food and Agriculture. ISSN: 1097-0010.(2013) vol.93, p.1458-1465por
dc.identifier.doi10.1002/jsfa.5915
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10400.14/9938
dc.identifier.wosWOS:000316690200027
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.subjectProbioticpor
dc.subjectOrganic acidspor
dc.subjectPeptidespor
dc.subjectHPLCpor
dc.subjectACE-inhibitory activitypor
dc.titleBioactivity of probiotic whey cheese: characterization of the content of peptides and organic acidspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F18500%2F2004/PT
oaire.citation.endPage1465
oaire.citation.issue6
oaire.citation.startPage1458
oaire.citation.titleJournal of the Science of Food and Agriculture
oaire.citation.volume93
oaire.fundingStreamSFRH
person.familyNameMadureira
person.familyNameOdila Pereira
person.familyNameAmorim
person.familyNameGranja Tavares
person.familyNameGomes
person.familyNamePintado
person.familyNameMalcata
person.givenNameRaquel
person.givenNameJoana
person.givenNameMaria Manuela
person.givenNameTânia Sofia
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier2343777
person.identifier162628
person.identifier456608
person.identifier.ciencia-id1C14-25F8-CC07
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person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0002-6329-0602
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridL-4327-2014
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id7003730119
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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