Mostrar el registro sencillo del ítem
dc.contributor.author
Cian, Raúl Esteban
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Drago, Silvina Rosa
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.other
Mahdi Jafari, Seid
dc.contributor.other
Rashidinejad, Ali
dc.contributor.other
Simal Gandara, Jesus
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2024-04-08T17:57:31Z
dc.date.issued
2022
dc.identifier.citation
Cian, Raúl Esteban; Drago, Silvina Rosa; Microbial Bioactive Peptides from Bacteria, Yeasts, and Molds; Springer Nature Switzerland AG; 2022; 1-24
dc.identifier.isbn
978-3-030-81404-5
dc.identifier.uri
http://hdl.handle.net/11336/232427
dc.description.abstract
Microorganisms have been used since ancient times to make foods. In recent decades, particular attention has been paid to beneficial health effects of consuming traditional or novel fermented products. Fermentation brings about the hydrolysis of the food matrix and the concomitant generation of different hydrolysis products. In particular, proteolysis generates free amino acids and peptides, some of which have been shown to possess bioactive properties. These bioactive peptides can be generated from bacteria, yeast, and filamentous fungi. Among bacteria, lactic acid bacteria (LAB) are the main microbial utilized in food industry as they are used for the production of fermented foods (dairy or vegetable products) and food bio-preservation (meat-derived foods) or as probiotic. LAB-derived bioactive peptides are produced since the particular proteolytic system of these bacteria. They have been extensively investigated through their extraction, purification, isolation, identification, and determination of their bioactivity using in vitro, in silico, and in vivo studies. Yeast-derived bioactive peptides can be produced through autolysis or hydrolysis of yeast cells with commercial proteases (yeast extracts), during the growth phase of yeast cells, or they can be formed during fermentation process. Additionally, some bioactive peptides have been obtained by co-cultures of lactic acid bacteria (LAB) and yeast. Finally, filamentous fungi present a great potential for the production of proteases or fermented products by solid-state fermentation. The main bioactive properties for fermentation-derived peptides are antihypertensive, antioxidant, and antimicrobial. Different ways to obtain bioactive peptides from lactic acid bacteria, yeast, and filamentous fungi are discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Nature Switzerland AG
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LAB PEPTIDES
dc.subject
YEAST PEPTIDES
dc.subject
FUNGI PEPTIDES
dc.subject
PROTEOLYTIC SYSTEM
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Microbial Bioactive Peptides from Bacteria, Yeasts, and Molds
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2024-04-08T12:56:24Z
dc.journal.pagination
1-24
dc.journal.pais
Suiza
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Cham
dc.description.fil
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/referenceworkentry/10.1007/978-3-030-81404-5_19-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/978-3-030-81404-5_19-1#DOI
dc.conicet.paginas
990
dc.source.titulo
Handbook of Food Bioactive Ingredients: Properties and Applications
Archivos asociados