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dc.contributor.author
Abeijon Mukdsi, Maria Claudia
dc.contributor.author
Haro, Ana Cecilia
dc.contributor.author
Gonzalez, Silvia Nelina
dc.contributor.author
Medina, Roxana Beatriz
dc.date.available
2015-10-06T20:44:29Z
dc.date.issued
2013-04
dc.identifier.citation
Abeijon Mukdsi, Maria Claudia; Haro, Ana Cecilia; Gonzalez, Silvia Nelina; Medina, Roxana Beatriz; Functional goat milk cheese with feruloyl esterase activity; Elsevier; Journal of Functional Foods; 5; 2; 4-2013; 801-809
dc.identifier.issn
1756-4646
dc.identifier.uri
http://hdl.handle.net/11336/2373
dc.description.abstract
The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
FUNCTIONAL GOAT CHEESE
dc.subject
GLUTATHIONE REDUCTASE
dc.subject
INTESTINAL FERULOYL ESTERASE
dc.subject
L. FERMENTUM
dc.subject
OXIDATIVE STATUS
dc.subject.classification
Biotecnología relacionada con la Salud
dc.subject.classification
Biotecnología de la Salud
dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
dc.title
Functional goat milk cheese with feruloyl esterase activity
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
5
dc.journal.number
2
dc.journal.pagination
801-809
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
dc.description.fil
Fil: Haro, Ana Cecilia. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Bioquimica Clinica Aplicada. Catedra de Bioquimica Clinica I; Argentina
dc.description.fil
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
dc.journal.title
Journal of Functional Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613000443
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jff.2013.01.026
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