Consulta: creatorFacets:"Contreras-López,Elizabeth"
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Data/hora: 10/06/2024 08:21:02

Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Pérez-Escalante,Emmanuel; Jaimez-Ordaz,Judith; Castañeda-Ovando,Araceli; Contreras-López,Elizabeth; Añorve-Morga,Javier; González-Olivares,Luis Guillermo.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antithrombotic activity; Peptides; Lactic fermentation; Probiotic bacteria; Commercial fermented milks.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506