Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products
| Autor: | Tiziana Silvetti, Milena Brasca, Stefano Morandi |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
immunoregulatory peptides
antioxidant chemistry.chemical_compound Cell factory Food science Conjugated Linoleic acids (CLA) metal binding peptides chemistry.chemical_classification exopolysaccharides (EPS) biology minearls Biomolecule digestive oral and skin physiology vitamin food and beverages minerals vitamins biology.organism_classification antioxidant properties Lactic acid lactic acid bacteria functional chemistry LAB species EPS bioactive peptides Bacteria |
| Zdroj: | Microbiology in Dairy Processing Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, pp. 251–278. New York: J. Wiley & sons, 2017 info:cnr-pdr/source/autori:Silvetti, Tiziana; Morandi, Stefano; Brasca, Milena/titolo:Lactic acid bacteria: A cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro/editore: /anno:2017 Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, CNR ISPA, pp. 251–278. Stamford, Conn.: Wiley, 2017 info:cnr-pdr/source/autori:Silvetti Tiziana, Morandi Stefano, Brasca Milena/titolo:Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro, CNR ISPA/editore: /anno:2017 |
| DOI: | 10.1002/9781119115007.ch14 |
| Popis: | The functional food and nutraceuticals market is experiencing an increasing trend worldwide. Nutraceuticals refer to food compounds in the diet, or food supplements, able to sustain a physiological benefit or the prevention and/or treatment of a disease or disorder. In this review, we present an update on the knowledge on the contribute of Lactic Acid Bacteria (LAB) fermenting milk and other food substrates in the production of bioactive peptides, with an overview on the different type of peptides and their activities, and also discuss the potential of LAB strains in the biosynthesis of vitamins, in the ability to enrich the foods with minerals, and preserve rare minerals by metal-binding peptides, and in the transformation of unsaturated fatty acids into CLA species. |
| Databáze: | OpenAIRE |
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