Artículo
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
Pega, Juan Franco
; Pérez, Carolina Daiana
; Rizzo, Sergio Anibal; Rossetti, Luciana; Diaz, G.; Ruzal, Sandra Mónica
; Nanni, M.; Descalzo, Adriana Maria
Fecha de publicación:
10/2017
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds.
Palabras clave:
Streptococcus Thermophilus
,
Lactococcus Lactis
,
Functional Food
,
Rt-Qpcr
,
Qpcr
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Articulos(IQUIBICEN)
Articulos de INSTITUTO DE QUIMICA BIOLOGICA DE LA FACULTAD DE CS. EXACTAS Y NATURALES
Articulos de INSTITUTO DE QUIMICA BIOLOGICA DE LA FACULTAD DE CS. EXACTAS Y NATURALES
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Pega, Juan Franco; Pérez, Carolina Daiana; Rizzo, Sergio Anibal; Rossetti, Luciana; Diaz, G.; et al.; The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening; Elsevier Science; LWT - Food Science and Technology; 84; 10-2017; 838-841
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