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Article: The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei

TitleThe effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei
Authors
KeywordsKcl
Lactobacillus Acidophilus
Lactobacillus Casei
Salt Substitution
Issue Date2013
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2013, v. 96 n. 1, p. 40-49 How to Cite?
AbstractThe aim of this study was to investigate the effect of substitution of NaCl with KCl at different pH levels and salt concentrations on proteinase activity of cell-free extract and cell-free supernatant of the probiotics Lactobacillus acidophilus and Lactobacillus casei. de Man, Rogosa, and Sharpe broth aliquots were mixed with 2 pure salts (NaCl and KCl) and 2 salt concentrations at 2 concentration levels (5 and 10%), inoculated with Lactobacillus acidophilus or Lactobacillus casei, and incubated aerobically at 37°C for 22 h. The cultures were then centrifuged at 4,000 ×g for 30 min, and the collected cell pellets were used to prepare cell-wall proteinases and the supernatants used as a source of supernatant (extracellular) proteinases. The proteolytic activity and protein content of both portions were determined. After incubation of both portions with 3 milk caseins (α-, β-, κ-casein), the supernatants were individually subjected to analysis of angiotensin-converting enzyme (ACE)-inhibitory activity and proteolytic activity using the o-phthalaldehyde method. Significant differences were observed in ACE-inhibitory and proteolytic activities between salt substitution treatments of cell-free extract and cell-free supernatant from both probiotic strains at the same salt concentration and pH level. © 2013 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/179322
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_US
dc.contributor.authorSherkat, Fen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:54:09Z-
dc.date.available2012-12-19T09:54:09Z-
dc.date.issued2013en_US
dc.identifier.citationJournal Of Dairy Science, 2013, v. 96 n. 1, p. 40-49en_US
dc.identifier.issn0022-0302en_US
dc.identifier.urihttp://hdl.handle.net/10722/179322-
dc.description.abstractThe aim of this study was to investigate the effect of substitution of NaCl with KCl at different pH levels and salt concentrations on proteinase activity of cell-free extract and cell-free supernatant of the probiotics Lactobacillus acidophilus and Lactobacillus casei. de Man, Rogosa, and Sharpe broth aliquots were mixed with 2 pure salts (NaCl and KCl) and 2 salt concentrations at 2 concentration levels (5 and 10%), inoculated with Lactobacillus acidophilus or Lactobacillus casei, and incubated aerobically at 37°C for 22 h. The cultures were then centrifuged at 4,000 ×g for 30 min, and the collected cell pellets were used to prepare cell-wall proteinases and the supernatants used as a source of supernatant (extracellular) proteinases. The proteolytic activity and protein content of both portions were determined. After incubation of both portions with 3 milk caseins (α-, β-, κ-casein), the supernatants were individually subjected to analysis of angiotensin-converting enzyme (ACE)-inhibitory activity and proteolytic activity using the o-phthalaldehyde method. Significant differences were observed in ACE-inhibitory and proteolytic activities between salt substitution treatments of cell-free extract and cell-free supernatant from both probiotic strains at the same salt concentration and pH level. © 2013 American Dairy Science Association.en_US
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.subjectKclen_US
dc.subjectLactobacillus Acidophilusen_US
dc.subjectLactobacillus Caseien_US
dc.subjectSalt Substitutionen_US
dc.titleThe effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus caseien_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.3168/jds.2012-5761en_US
dc.identifier.pmid23084889-
dc.identifier.scopuseid_2-s2.0-84871621229en_US
dc.identifier.hkuros240690-
dc.identifier.isiWOS:000312524300006-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridAyyash, MM=16202006000en_US
dc.identifier.scopusauthoridSherkat, F=6602248294en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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