食品科学
益生菌
植物乳杆菌
发酵
阿布茨
蛋白质水解
化学
脱脂牛奶
可滴定酸
抗氧化剂
乳酸菌
嗜酸乳杆菌
微生物学
生物
乳酸
生物化学
细菌
DPPH
酶
遗传学
作者
Arantxa Almada-Corral,Lourdes Santiago-López,Belinda Vallejo-Córdoba,Aarón F. González‐Córdova,Adrian Hérnández-Mendoza
出处
期刊:ACS food science & technology
[American Chemical Society]
日期:2022-10-25
卷期号:3 (1): 23-30
被引量:1
标识
DOI:10.1021/acsfoodscitech.2c00246
摘要
The aim was to evaluate in vitro the milk fermentation capacity of six specific Lactobacillus strains in single or in multistrain combinations as well as the antioxidant and anti-inflammatory properties. First, Lactobacillus strains were inoculated individually at exponential or stationary growth phase and incubated at 37 °C for 48 h. Then, the pH, titratable acidity, viable cell counts, and proteolysis were evaluated. Results showed that single culture of L. plantarum Lp22, Lp24, and Lp39 at stationary phase showed the higher (P < 0.05) fermentative capacity and proteolysis. Hence, these were selected to form the multistrain culture, and the antioxidant (ABTS and ORAC) and anti-inflammatory (trypsin and lipoxygenase inhibition) properties were evaluated. Despite that multistrain culture showed better fermentative capacity, the fermented milk with Lp39 exhibited higher (P < 0.05) antioxidant activity and relevant anti-inflammatory properties. Hence, results suggest that the consumption of fermented milk single Lp39 could promote a beneficial response; however, studies in vivo are still needed.
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