Artículo
Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela
; Sihufe, Guillermo Adrian
; Zacarías, María Florencia
; Binetti, Ana Griselda
; Reinheimer, Jorge Alberto
; Vinderola, Celso Gabriel
Fecha de publicación:
01/2014
Editorial:
Wiley
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
e-ISSN:
1471-0307
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilkproteins on their functionality. Animals received for 7 consecutive days the cell-freefraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp.lactis 210 at pH 6 contant. pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA-producing cells in the small intestine of mice were found.The functional capacity of the product under study was not affected by the technologicalvariables considered.
Palabras clave:
Functionality
,
Fermented Buttermilk
,
Cell-Free Fraction
,
Iga
Archivos asociados
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Identificadores
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela; Sihufe, Guillermo Adrian; Zacarías, María Florencia; et al.; Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk; Wiley; International Journal Of Dairy Technology; 67; 1; 1-2014; 39-46
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