Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?. (30th July 2021)

• Record Type: Journal Article
• Authors: Larosa, Cristiane P.; Balthazar, Celso F.; Guimarães, Jonas T.; Margalho, Larissa P.; Lemos, Felipe S.; Oliveira, Felipe L.; Abud, Yuri K.D.; Sant'Anna, Celso; Duarte, Maria Carmela K.H.; Granato, Daniel; Raices, Renata S.L.; Freitas, Monica Q.; Sant'Ana, Anderson S.; Almeida Esmerino, Erick; Pimentel, Tatiana C.; Cristina Silva, Marcia; Cruz, Adriano G.
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: Cell-based experiments -- Pathogens -- Sugar substitute -- Bioactive compounds -- Sheep milk kefir; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129290
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sucrose, demerara, brown, fructose, coconut sugar, and honey as sucrose-substitute. Sheep milk kefir with sucrose-substitutes had higher Lactobacillus counts. Sucrose-substitutes increased the antagonistic activity against foodborne pathogens. Sucrose-substitutes improved the fatty acid profile, and bioactive compounds levels. Sheep milk kefir with sucrose-substitutes had higher antiproliferative activity. Abstract: The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts ( Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.