Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food
| Autor: | Giuseppina Sefora Rutella, Davide Tagliazucchi, Lisa Solieri |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Peptide Biosynthesis
0301 basic medicine lactobacilli Streptococcus thermophilus Lactobacillus casei Cultured Milk Products IPP Cold storage Angiotensin-Converting Enzyme Inhibitors VPP Microbiology Antioxidants law.invention functional food 03 medical and health sciences Probiotic 0404 agricultural biotechnology Lactobacillus rhamnosus Functional food law Lactobacillus Animals Food science Bioactive peptides ACE-inhibition mass spectrometry Microbial Viability 030109 nutrition & dietetics biology Lacticaseibacillus rhamnosus Probiotics food and beverages 04 agricultural and veterinary sciences Yogurt biology.organism_classification 040401 food science Cold Temperature Lacticaseibacillus casei Milk Food Storage Fermentation Bioactive peptides lactobacilli ACE-inhibition VPP IPP probiotic mass spectrometry functional food Oligopeptides probiotic Food Science |
| Popis: | In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone ( Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10 8 CFU/g) higher than the minimum therapeutic threshold (10 6 CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L . casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics. |
| Databáze: | OpenAIRE |
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