TY - JOUR
T1 - Ace- inhibitory and metal-binding activity produced during milk fermentation by three probiotic potential lab strains isolated from chiapas double cream cheese
AU - Hernández-Sánchez, H.
AU - Fajardo-Espinoza, F. S.
AU - Gutiérrez-López, G. F.
AU - Ávila-Reyes, S. V.
AU - Cano-Sarmiento, C.
AU - Figueroa-Hernández, C. Y.
N1 - Publisher Copyright:
© 2021, Universidad Autonoma Metropolitana. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Some probiotic lactic acid bacteria could generate bioactive peptides during milk fermentation. The aim of this work was to evaluate the ACE inhibitory and mineral-binding (calcium and iron) activity during milk fermentation by three probiotic LAB strains (Lactobacillus plantarum, Lb. pentosus and Lb. acidipiscis) as well as mixed fermentation. These strains were previously isolated from Chiapas double cream cheese. The fermentation that showed the highest microbial growth was performed by Lb. plantarum, followed by mixed fermentation and Lb. acidipiscis. However, the mixed fermentation had higher proteolysis. Milk fermentations performed with Lb. acidispiscis, Lb. pentosus and mixed showed high ACE-inhibitory activity (97%). The Lb. plantarum and mixed fermentations showed the higher iron-binding activity, 99% and 97, respectively, whereas the Lb. acidipiscis and mixed fermentations had the highest calcium-binding activity. These results showed that probiotic microorganisms isolated from double cream cheese have great potential to be used in the production of functional foods.
AB - Some probiotic lactic acid bacteria could generate bioactive peptides during milk fermentation. The aim of this work was to evaluate the ACE inhibitory and mineral-binding (calcium and iron) activity during milk fermentation by three probiotic LAB strains (Lactobacillus plantarum, Lb. pentosus and Lb. acidipiscis) as well as mixed fermentation. These strains were previously isolated from Chiapas double cream cheese. The fermentation that showed the highest microbial growth was performed by Lb. plantarum, followed by mixed fermentation and Lb. acidipiscis. However, the mixed fermentation had higher proteolysis. Milk fermentations performed with Lb. acidispiscis, Lb. pentosus and mixed showed high ACE-inhibitory activity (97%). The Lb. plantarum and mixed fermentations showed the higher iron-binding activity, 99% and 97, respectively, whereas the Lb. acidipiscis and mixed fermentations had the highest calcium-binding activity. These results showed that probiotic microorganisms isolated from double cream cheese have great potential to be used in the production of functional foods.
KW - ACE-inhibitory activity
KW - Double cream cheese
KW - Halotolerant probiotics
KW - Lactic acid bacteria
KW - Metal-binding activity
UR - http://www.scopus.com/inward/record.url?scp=85099923066&partnerID=8YFLogxK
U2 - 10.24275/rmiq/Alim1395
DO - 10.24275/rmiq/Alim1395
M3 - Artículo
AN - SCOPUS:85099923066
SN - 1665-2738
VL - 20
SP - 97
EP - 112
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 1
ER -