Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides

被引：26

作者：

Rosa, Lana S. ^{[1
]}

Santos, Mariana L. ^{[1
]}

Abreu, Joel P. ^{[1
]}

Rocha, Ramon S. ^{[2
,5
]}

Esmerino, Erick A. ^{[2
]}

Freitas, Monica Q. ^{[2
]}

Marsico, Eliane T. ^{[2
]}

Campelo, Pedro H. ^{[3
]}

Pimentel, Tatiana C. ^{[4
]}

Silva, Marcia Cristina ^{[5
]}

Souza, Adrieli A. ^{[6
]}

Nogueira, Fabio C. S. ^{[6
]}

Cruz, Adriano G.

Teodoro, Anderson J. ^{[7
]}

机构：

[1] Univ Fed Estado Rio de Janeiro UNIRIO, Lab Alimentos Funcionais, BR-22290240 Rio De Janeiro, Brazil

[2] Univ Fed Fluminense UFF, Fac Vet, BR-24230340 Niteroi, RJ, Brazil

[3] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570900 Vicosa, MG, Brazil

[4] Inst Fed Parana IFRJ, BR-87703536 Paranavai, Brazil

[5] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

[6] Univ Fed Rio de Janeiro UFRJ, Lab Prote LADETEC, BR-21941598 Rio De Janeiro, Brazil

[7] Univ Fed Fluminense UFF, Fac Nutr, BR-24020140 Niteroi, RJ, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 164卷

关键词：

Lactobacillus acidophilus; Lacticaseibacillus casei; Bifidobacterium; Bioactive peptides; Antidiabetic activity; ENZYME-INHIBITORY ACTIVITY; LACTOBACILLUS-ACIDOPHILUS; FATTY-ACIDS; IN-VITRO; ANTIOXIDANT; IDENTIFICATION; YOGURT; CASEI; PARAMETERS; CHEESE;

D O I：

10.1016/j.foodres.2022.112396

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 degrees C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased alpha-amylase and alpha-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti -hypertensive peptides, while La-5 and Bb-12 showed higher alpha-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodula-tory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.

引用

页数：9

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