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Characterization of the allergenicity and antimicrobial activity of whey proteins after digestion by lactic acid bacteria isolated from milk and cheese

Grant number: 12/11379-8
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): November 01, 2012
Effective date (End): October 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Elaine Cristina Pereira de Martinis
Grantee:Fabricio Luiz Tulini
Supervisor abroad: Gwenaelle Le Blay
Home Institution: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil
Research place: Université de Bretagne Occidentale (UBO), France  
Associated to the scholarship:11/11983-0 - Isolation of lactic acid bacteria from milk and cheese with potential for food biopreservation and utilization for increasing whey digestibility, BP.DR

Abstract

Milk has a great importance and nutritional value in human nutrition and it is therefore of great importance to ensure the milk microbiological safety. However, milk also represents a problem for people with allergies to their constituents, such as the caseins, a-lactalbumin and b-lactoglobulins. Lactic acid bacteria have been used by mankind for a long time due to their technological potential and ability to improve sensorial attributes of foods. The biopreservative potential of lactic acid bacteria is due to the production of organic acids, hydrogen peroxide and bacteriocins. Furthermore, lactic acid bacteria are important for the ability of modify milk proteins during fermentation, which can generate peptides with different biological activities and better digestibility by people with allergies. This project aims to evaluate the activity of lactic acid bacteria, isolated from milk and cheese, on the allergenic properties of whey proteins. The peptides derived from the activity of lactic acid bacteria on whey will be characterized with regard to antimicrobial activity and allergenicity with in vitro tests. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
TULINI, FABRICIO L.; HYMERY, NOLWENN; HAERTLE, THOMAS; LE BLAY, GWENAELLE; DE MARTINIS, ELAINE C. P. Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil. JOURNAL OF DAIRY RESEARCH, v. 83, n. 1, p. 115-124, FEB 2016. Web of Science Citations: 10.
TULINI, FABRICIO LUIZ; BISCOLA, VANESSA; CHOISET, YVAN; HYMERY, NOLWENN; LE BLAY, GWENAELLE; PEREIRA DE MARTINIS, ELAINE CRISTINA; CHOBERT, JEAN-MARC; HAERTLE, THOMAS. Evaluation of the proteolytic activity of Enterococcus faecalis FT132 and Lactobacillus paracasei FT700, isolated from dairy products in Brazil, using milk proteins as substrates. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 241, n. 3, p. 385-392, SEP 2015. Web of Science Citations: 2.
TULINI, FABRICIO LUIZ; HYMERY, NOLWENN; CHOISET, YVAN; CHOBERT, JEAN-MARC; HAERTLE, THOMAS; PEREIRA DE MARTINIS, ELAINE CRISTINA; LE BLAY, GWENAELLE. Milk fermented with the probiotic candidate Lactobacillus paracasei FT700 induces differentiation of monocytes toward macrophages in vitro. Journal of Functional Foods, v. 15, p. 533-540, MAY 2015. Web of Science Citations: 1.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.