Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium

LWT - Food Science and Technology - Tập 43 - Trang 146-152 - 2010
Lata Ramchandran1, Nagendra P. Shah1
1School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Vic 8001, Australia

Tài liệu tham khảo

Albright, 1999 Aryana, 2007, Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus, Journal of Food Science, 72, M79, 10.1111/j.1750-3841.2007.00302.x Ashar, 2004, Fermented milk containing ACE-inhibitory peptides reduces blood pressure in middle aged hypertensive subjects, Milchwissenschaft, 59, 363 Axelsson, 1998, Lactic acid bacteria: classification and physiology, 1 Chandan, 2006, Principles of yogurt processing, 195 Church, 1983, Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins, Journal of Dairy Science, 66, 1219, 10.3168/jds.S0022-0302(83)81926-2 Cushman, 1971, Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung, Biochemical Pharmacology, 20, 1637, 10.1016/0006-2952(71)90292-9 Dave, 1996, Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, Lactobacillus acidophilus, and bifidobacteria, Journal of Dairy Science, 79, 1529, 10.3168/jds.S0022-0302(96)76513-X Djomeni, 2006, Hypoglycaemic and antidiabetic effect of root extracts of Ceiba Pentadra in normal and diabetic rats, African Journal of Traditional, Complementary and Alternative Medicines, 3, 129 Donkor, 2005, Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt, Journal of Food Science, 70, M375, 10.1111/j.1365-2621.2005.tb11522.x Donkor, 2007, Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage, International Dairy Journal, 17, 657, 10.1016/j.idairyj.2006.08.006 Fitzgerald, 2006, Bioactive peptides and lactic fermentations, International Journal of Dairy Technology, 59, 118, 10.1111/j.1471-0307.2006.00250.x Fujita, 2003, Long-term ingestion of touchi-extract, an α-glucosidase inhibitor, by borderline and mild type-2 diabetic subjects is safe and significantly reduces blood glucose levels, Nutrition Research, 23, 713, 10.1016/S0271-5317(03)00028-9 Gardiner, 2002, Microbiology of therapeutic milks, 431 Gobbetti, 2000, Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milk started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4, Applied and Environmental Microbiology, 66, 3898, 10.1128/AEM.66.9.3898-3904.2000 Gobbetti, 2002, Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing, Critical Reviews in Food Science and Nutrition, 42, 223, 10.1080/10408690290825538 Guven, 2005, The effect of inulin as a fat replacer on the quality of set-type low-fat yoghurt manufacture, International Journal of Dairy Technology, 58, 180, 10.1111/j.1471-0307.2005.00210.x Kim, 2005, Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia, Nutrition, 21, 756, 10.1016/j.nut.2004.10.014 Kip, 2006, Inulins improve sensoric and textural properties of low-fat yoghurts, International Dairy Journal, 16, 1098, 10.1016/j.idairyj.2005.10.011 Klaver, 1993, Growth and survival of bifidobacteria in milk, Netherlands Milk and Dairy Journal, 47, 151 Korhonen, 2006, Bioactive peptides: production and functionality, International Dairy Journal, 16, 945, 10.1016/j.idairyj.2005.10.012 Leroy, 2004, Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends in Food Science and Technology, 15, 67, 10.1016/j.tifs.2003.09.004 Lowry, 1951, Protein measurement with the Folin-phenol reagent, Journal of Biological Chemistry, 193, 265, 10.1016/S0021-9258(19)52451-6 Niness, 1999, Inulin and oligofructose: what are they?, The Journal of Nutrition, 129, 1402S, 10.1093/jn/129.7.1402S Oliveira, 2009, Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed cultures with Streptococcus thermophilus, Journal of Food Engineering, 91, 133, 10.1016/j.jfoodeng.2008.08.013 Özer, 2005, Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt, Food Science and Technology International, 11, 19, 10.1177/1082013205051275 Parche, 2006, Lactose-over-glucose preference in Bifidobacterium longum NCC2705 glcP, encoding a glucose transporter, is subject to lactose repression, Journal of Bacteriology, 188, 1260, 10.1128/JB.188.4.1260-1265.2006 Perrin, 2001, Fermentation of chicory fructooligosaccharides and their components by Bifidobacterium infantis ATCC 15697 on batch cultures in semi-synthetic medium, Journal of Applied Microbiology, 90, 859, 10.1046/j.1365-2672.2001.01317.x Pripp, 2006, Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses, LWT – Food Science and Technology, 39, 677, 10.1016/j.lwt.2005.03.018 Ramchandran, 2008, Growth, proteolytic and ACE – I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low fat yogurt as influenced by the addition of raftiline HP®, Journal of Food Science, 73, M368, 10.1111/j.1750-3841.2008.00889.x Roberfroid, 1999, Concepts in functional foods: the case of inulin and oligofructose, The Journal of Nutrition, 129, 1398S, 10.1093/jn/129.7.1398S Roberfroid, 1998, The bifidogenic nature of chicory inulin and its hydrolysis products, The Journal of Nutrition, 128, 11, 10.1093/jn/128.1.11 Rossi, 2005, Fermentation of fructooligosaccharides and inulin by bifidobacteria: a comparative study of pure and fecal cultures, Applied and Environmental Microbiology, 71, 6150, 10.1128/AEM.71.10.6150-6158.2005 Scalabrini, 1998, Characterization of Bifidobacterium strains for use in soymilk fermentation, International Journal of Food Microbiology, 39, 213, 10.1016/S0168-1605(98)00005-1 Shin, 2000, Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin, Journal of Food Science, 65, 884, 10.1111/j.1365-2621.2000.tb13605.x Shihata, 2000, Proteolytic profiles of yogurt and probiotic bacteria, International Dairy Journal, 10, 401, 10.1016/S0958-6946(00)00072-8 Stanton, 2005, Fermented functional foods based on probiotics and their biogenic metabolites, Current Opinion in Biotechnology, 16, 196, 10.1016/j.copbio.2005.02.008 Tarrega, 2006, Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts, International Dairy Journal, 16, 1104, 10.1016/j.idairyj.2005.09.002 Tomasik, 2003, Probiotics and prebiotics, Cereal Chemistry, 80, 113, 10.1094/CCHEM.2003.80.2.113 Vierhile, 2006, Functional ‘add-ins’ boost yogurt consumption, Food Technology, 60, 44 Yadav, 2007, Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats, Nutrition, 23, 62, 10.1016/j.nut.2006.09.002 Zhang, 2007, Inhibitory effect of valienamine on the enzymatic activity of honeybee (Apis cerana Fabr.) α-glucosidase, Pesticide Biochemistry and Physiology, 87, 73, 10.1016/j.pestbp.2006.06.001