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Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks BABT
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
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Peptide separation of commercial fermented milk during refrigerated storage Ciênc. Tecnol. Aliment.
González-Olivares,Luis Guillermo; Añorve-Morga,Javier; Castañeda-Ovando,Araceli; Contreras-López,Elizabeth; Jaimez-Ordaz,Judith.
Milk is an important source of bioactive compounds. Many of these compounds are released during fermentation and refrigerated storage. The aim of this study was to determine the release of peptides by lactic acid bacteria in commercial fermented milk during refrigerated storage. The size and profile of peptides were analyzed by polyacrylamide gel electrophoresis and sizeexclusion HPLC. During electrophoresis, it was observed that the peptides were released from caseins, whereas β-lactoglobulin was the whey protein with the highest degradation. HPLC analysis confirmed the pattern of peptide formation observed in electrophoresis. Two fractions lower than 2 kDa with aromatic amino acids in their structure were separated. These results were consistent with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive peptide; Fermented milk; Cold storage; Antihypertensive activity; Lactic acid bacteria.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400005
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