BACKGROUND: 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.
BACKGROUND: 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.
Authors: Ivette Karina Ramírez-Rivas; Néstor Gutiérrez-Méndez; Ana Luisa Rentería-Monterrubio; Rogelio Sánchez-Vega; Juan Manuel Tirado-Gallegos; Eduardo Santellano-Estrada; Martha María Arevalos-Sánchez; América Chávez-Martínez Journal: Foods Date: 2022-04-27
Authors: Mayara Franzoi Moreno; Gabriel Inácio de Morais Honorato de Souza; Ana Claudia Losinskas Hachul; Bruno Dos Santos; Marcos Hiromu Okuda; Nelson Inácio Pinto Neto; Valter Tadeu Boldarine; Elisa Esposito; Eliane Beraldi Ribeiro; Claudia Maria da Penha Oller do Nascimento; Aline de Piano Ganen; Lila Missae Oyama Journal: Nutr Metab (Lond) Date: 2014-03-28 Impact factor: 4.169
Authors: Manuel Mântua Esteves Garcia; Carlos José Dias Pereira; Ana Cristina Freitas; Ana Maria Pereira Gomes; Maria Manuela Estevez Pintado Journal: Foods Date: 2022-09-04