首页|Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
In the present study, LAB (Lactic acid bacteria) were isolated and identified from Kradi cheese. Results revealed presence of five dominant LAB viz. Lb. curvatus, Lb. sake, Lb. planatrum, Pediococcus pentosaceous and Enterococcus faecium. Among these probiotic strains, Lb. planatrum showed highest hydrophobicity and antimicrobial activity against different pathogenic strains. The cheese sample was further subjected to simulated gastrointestinal digestion (SGID) to obtain water-soluble peptide extract (WSPE). Bioactivity assays of WSPE, including, ABTS radical inhibition, reducing power, lipid peroxidation inhibition, alpha-glucosidase inhibition and alpha-amylase inhibition increased significantly from 12.03 to 58.89%, 14.85-55.72%, 14.67-52.43%, 15.55-57.65%, 17.88 %-59.33%, respectively from 0 to 420 min of digestion. Anti-cancer and anti-hypertensive activity of WSPE increased significantly from 13.44 to 69.39% and 19.75-71.23% upon digestion in simulated gastrointestinal juice (SGIJ). The overall results suggest that bioactivity of sample enhanced upon digestion validating Kradi cheese as a potential source of bioactive peptides and probiotics and therefore, may be categorized as a functional food.
NSTL
Elsevier
