Research Article

Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids

  1. Ana R Madureira1,*,
  2. José C Soares1,
  3. Maria Amorim1,
  4. Tânia Tavares1,
  5. Ana M Gomes1,
  6. Maria M Pintado1,
  7. Francisco X Malcata2,3

Article first published online: 15 OCT 2012

DOI: 10.1002/jsfa.5915

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 93, Issue 6, pages 1458–1465, April 2013

Additional Information

How to Cite

Madureira, A. R., Soares, J. C., Amorim, M., Tavares, T., Gomes, A. M., Pintado, M. M. and Malcata, F. X. (2013), Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids. J. Sci. Food Agric., 93: 1458–1465. doi: 10.1002/jsfa.5915

Author Information

  1. 1

    CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

  2. 2

    ITQB – Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Oeiras, Portugal

  3. 3

    Department of Chemical Engineering, University of Porto, Porto, Portugal

* Correspondence to: Ana R Madureira,
CBQF/Escola Superior de Biotecnologia,
Universidade Católica Portuguesa,
P-4200-072, Porto, Portugal.
E-mail: rmadureira@porto.ucp.pt

Publication History

  1. Issue published online: 21 MAR 2013
  2. Article first published online: 15 OCT 2012
  3. Accepted manuscript online: 25 SEP 2012 10:07AM EST
  4. Manuscript Accepted: 25 SEP 2012
  5. Manuscript Revised: 28 AUG 2012
  6. Manuscript Received: 29 JUN 2012

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Keywords:

  • probiotic;
  • organic acids;
  • peptides;
  • HPLC;
  • ACE-inhibitory activity

Abstract

Background

Probiotic whey cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei.

Results

Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the <3 kDa fraction exhibited higher activities in the case of L. casei and B. animalis than the control and L. acidophilus.

Conclusion

Whey cheeses with higher nutritional value were those inoculated with L. casei.

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