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Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
Food Microbiol. 2016 Dec; 60:54-61.FM

Abstract

In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone (Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10(8) CFU/g) higher than the minimum therapeutic threshold (10(6) CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L. casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics.

Authors+Show Affiliations

Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy. Electronic address: lisa.solieri@unimore.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27554146

Citation

Rutella, Giuseppina Sefora, et al. "Survival and Bioactivities of Selected Probiotic Lactobacilli in Yogurt Fermentation and Cold Storage: New Insights for Developing a Bi-functional Dairy Food." Food Microbiology, vol. 60, 2016, pp. 54-61.
Rutella GS, Tagliazucchi D, Solieri L. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. Food Microbiol. 2016;60:54-61.
Rutella, G. S., Tagliazucchi, D., & Solieri, L. (2016). Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. Food Microbiology, 60, 54-61. https://doi.org/10.1016/j.fm.2016.06.017
Rutella GS, Tagliazucchi D, Solieri L. Survival and Bioactivities of Selected Probiotic Lactobacilli in Yogurt Fermentation and Cold Storage: New Insights for Developing a Bi-functional Dairy Food. Food Microbiol. 2016;60:54-61. PubMed PMID: 27554146.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. AU - Rutella,Giuseppina Sefora, AU - Tagliazucchi,Davide, AU - Solieri,Lisa, Y1 - 2016/06/29/ PY - 2016/02/02/received PY - 2016/06/20/revised PY - 2016/06/28/accepted PY - 2016/8/25/entrez PY - 2016/8/25/pubmed PY - 2017/3/4/medline KW - Antihypertensive peptides KW - Antioxidant peptides KW - Lactobacillus KW - Probiotics KW - Yogurt SP - 54 EP - 61 JF - Food microbiology JO - Food Microbiol VL - 60 N2 - In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone (Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10(8) CFU/g) higher than the minimum therapeutic threshold (10(6) CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L. casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/27554146/Survival_and_bioactivities_of_selected_probiotic_lactobacilli_in_yogurt_fermentation_and_cold_storage:_New_insights_for_developing_a_bi_functional_dairy_food_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(16)30076-4 DB - PRIME DP - Unbound Medicine ER -