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Article: α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

Titleα-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk
Authors
Keywordsα-Galactosidase activity
ACE-inhibitory activity
Fermented soymilk
Raffinose
Stachyose
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2007, v. 104 n. 1, p. 10-20 How to Cite?
AbstractThe metabolic activities of Lactobacillus acidophilus (LAFTI® L10 and La4962) Bifidobacterium (lactis LAFTI® B94 and longum Bl536), Lactobacillus casei (LAFTI® L26 and Lc279), Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococuss thermophilus St1342 were assessed in soymilk. Strains were initially analyzed for α-galactosidase activity and organic acid production in MRS broth at 37 °C. Consequently, soymilk was fermented with each strain and cell growth, production of organic acid, metabolism of oligosaccharides and proteolytic and ACE-inhibitory activities were assessed during 48 h of incubation at 42 °C. All strains exhibited variable α-galactosidase activity, with Bifidobacterium lactis B94 showing the highest activity. The oligosaccharide metabolism depended on α-galactosidase activity. B. lactis B94, S. thermophilus St1342 and L. acidophilus La4962 reduced raffinose substantially by 77.4%, 64.5% and 55.9%, respectively. All strains reached the desired therapeutic level of 108 cfu/ml in soymilk after 48 h at 42 °C. The hydrolysis of protein in soymilk likely depended on strain (P < 0.0001) and time (P < 0.0001). The strains also released bioactive peptides with ACE-inhibitory activities between 17% and 43%. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144419
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_HK
dc.contributor.authorHenriksson, Aen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:57Z-
dc.date.available2012-01-20T09:01:57Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Chemistry, 2007, v. 104 n. 1, p. 10-20en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144419-
dc.description.abstractThe metabolic activities of Lactobacillus acidophilus (LAFTI® L10 and La4962) Bifidobacterium (lactis LAFTI® B94 and longum Bl536), Lactobacillus casei (LAFTI® L26 and Lc279), Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococuss thermophilus St1342 were assessed in soymilk. Strains were initially analyzed for α-galactosidase activity and organic acid production in MRS broth at 37 °C. Consequently, soymilk was fermented with each strain and cell growth, production of organic acid, metabolism of oligosaccharides and proteolytic and ACE-inhibitory activities were assessed during 48 h of incubation at 42 °C. All strains exhibited variable α-galactosidase activity, with Bifidobacterium lactis B94 showing the highest activity. The oligosaccharide metabolism depended on α-galactosidase activity. B. lactis B94, S. thermophilus St1342 and L. acidophilus La4962 reduced raffinose substantially by 77.4%, 64.5% and 55.9%, respectively. All strains reached the desired therapeutic level of 108 cfu/ml in soymilk after 48 h at 42 °C. The hydrolysis of protein in soymilk likely depended on strain (P < 0.0001) and time (P < 0.0001). The strains also released bioactive peptides with ACE-inhibitory activities between 17% and 43%. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectα-Galactosidase activityen_HK
dc.subjectACE-inhibitory activityen_HK
dc.subjectFermented soymilken_HK
dc.subjectRaffinoseen_HK
dc.subjectStachyoseen_HK
dc.titleα-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilken_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodchem.2006.10.065en_HK
dc.identifier.scopuseid_2-s2.0-34147116168en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34147116168&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume104en_HK
dc.identifier.issue1en_HK
dc.identifier.spage10en_HK
dc.identifier.epage20en_HK
dc.identifier.isiWOS:000246630500002-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDonkor, ON=8988839100en_HK
dc.identifier.scopusauthoridHenriksson, A=7006573843en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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