Data/hora: 04/06/2024 02:24:03

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks	
Autores: 	Pérez-Escalante,Emmanuel; Jaimez-Ordaz,Judith; Castañeda-Ovando,Araceli; Contreras-López,Elizabeth; Añorve-Morga,Javier; González-Olivares,Luis Guillermo.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Antithrombotic activity; Peptides; Lactic fermentation; Probiotic bacteria; Commercial fermented milks.	
Resumo: 	ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus johnsonii LA1. Additionally, in both fermentation systems peptides with molecular weights lower than 1.4 kDa were observed. The highest inhibition of thrombin (31.67±2.35%) was observed in milk fermented by Lactobacillus johnsonii LA1 at 10 hours of fermentation. Finally, no relationship was found between the antithrombotic capacity and the proteolytic profile.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/1678-4324-2018180132	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.61 2018	
Fonte: 	info:eu-repo/semantics/openAccess