Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Autor(es):Mostrar menos -

Larosa, Cristiane P. ^[1] ; Balthazar, Celso F. ^[2] ; Guimaraes, Jonas T. ^[2] ; Margalho, Larissa P. ^[3] ; Lemos, Felipe S. ^[4] ; Oliveira, Felipe L. ^[4] ; Abud, Yuri K. D. ^[5] ; Sant'Anna, Celso ^[5] ; Duarte, Maria Carmela K. H. ^[2] ; Granato, Daniel ^[6] ; Raices, Renata S. L. ^[1] ; Freitas, Monica Q. ^[2] ; Sant'Ana, Anderson S. ^[3] ; Esmerino, Erick Almeida ^{[2, 7]} ; Pimentel, Tatiana C. ^[8] ; Silva, Marcia Cristina ^[1] ; Cruz, Adriano G. ^[2]

Afiliação do(s) autor(es)

^[1] Fed Inst Sci & Technol Rio de Janeiro, Food Dept, BR-20270021 Rio De Janeiro - Brazil

^[2] Fed Fluminense Univ, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

^[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP - Brazil

^[4] Univ Fed Rio de Janeiro, Inst Biomed Sci, BR-21941902 Rio De Janeiro - Brazil

^[5] Inst Nacl Metrol Normalizacao & Qualidade Ind INM, BR-25250020 Duque De Caxias, RJ - Brazil

^[6] Nat Resources Inst Finland Luke, Prod Syst Unit, Food Proc & Qual, Latokartanonkaari 9, Helsinki 00790 - Finland

^[7] Univ Fed Rural Rio de Janeiro, BR-23890000 Seropedica, RJ - Brazil

^[8] Fed Inst Parana, BR-87703536 Paranavai - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 351, JUL 30 2021.
• Citações Web of Science: 0

Resumo

The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), ?-amylase, and ?-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), ?-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations. (AU)

• Processo FAPESP: 15/25641-4 - Bactérias láticas em queijos artesanais brasileiros: aplicação da Engenharia Evolutiva para o melhoramento de culturas visando a aceleração do processo de maturação
• Beneficiário: Larissa Pereira Margalho
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 17/03899-5 - Bactérias láticas e leveduras em queijos artesanais brasileiros: caracterização e seleção por engenharia evolutiva para melhorar o processamento de queijos
• Beneficiário: Larissa Pereira Margalho
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado Direto