| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
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| Autores: |
Pérez-Escalante,Emmanuel
Jaimez-Ordaz,Judith
Castañeda-Ovando,Araceli
Contreras-López,Elizabeth
Añorve-Morga,Javier
González-Olivares,Luis Guillermo
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Antithrombotic activity
Peptides
Lactic fermentation
Probiotic bacteria
Commercial fermented milks
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/1678-4324-2018180132
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.61 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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