Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. (11th February 2013)

• Record Type: Journal Article
• Authors: Madureira, Ana R; Soares, José C; Amorim, Maria; Tavares, Tânia; Gomes, Ana M; Pintado, Maria M; Malcata, Francisco X
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 6(2013:Apr. 15)
• Page Start: 1458
• Page End: 1465
• Publication Date: 2013-02-11
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.5915
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jsfa5915-sec-0001" sec-type="section"> <title>Background</title> <p> <bold>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 <italic>Bifidobacterium animalis</italic>, <italic>Lactobacillus acidophilus</italic> and <italic>Lactobacillus casei</italic>.</bold> </p> </sec> <sec id="jsfa5915-sec-0002" sec-type="section"> <title>Results</title> <p> <bold>Both <italic>L. casei</italic> and <italic>B. animalis</italic> produce lactic and acetic acids, whereas <italic>L. acidophilus</italic> 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 <italic>L. casei</italic> and <italic>B. animalis</italic> than the control and <italic>L. acidophilus</italic>.</bold> </p> </sec> <sec id="jsfa5915-sec-0003" sec-type="section"> <title>Conclusion</title> <p> <bold>Whey cheeses with higher nutritional value were those inoculated with <italic>L. casei</italic>.</bold> </p> </sec> </abstract>