Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility

Autor(es)

Baptista, Debora Parra ^[1] ; Salgaco, Mateus Kawata ^[2] ; Sivieri, Katia ^[2] ; Gigante, Mirna Lucia ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, UNICAMP, BR-13083862 Campinas, SP - Brazil

^[2] State Univ Sao Paulo UNESP, Sch Pharmaceut Sci, Posgrad Program Food & Nutr, BR-14801902 Araraquara, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 134, DEC 2020.
• Citações Web of Science: 0

Resumo

The use of adjunct proteolytic cultures in the manufacture of ripened cheese is a strategy used to favor the release of bioactive peptides during ripening. However, the presence of these peptides in cheese does not guarantee their biological activity since the bioactivity depends on the stability of these compounds during gastrointestinal digestion. This study aimed to evaluate the effect of the gastrointestinal digestion on the peptide profile of Prato cheeses produced with and without the addition of Lactobacillus helveticus LH-B02 as an adjunct culture, using in vitro static and dynamic models to simulate the digestion. In both models studied, proteolysis during the simulation of gastrointestinal digestion resulted in an approximation of the peptide profile of the cheeses. Simulated digestion led to both the hydrolysis of bioactive peptides detected in the cheeses and the release of a new bioactive fragment. (AU)

• Processo FAPESP: 17/09633-7 - Queijo prato com redução de sal e adição de cultura adjunta: fabricação, potencial bioativo e bioacessibilidade
• Beneficiário: Mirna Lúcia Gigante
• Modalidade de apoio: Auxílio à Pesquisa - Regular