Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides,anti-listerial activity,and survival of probiotic microorganisms in simulated gastrointestinal conditions |
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| Affiliation: | 1. Programa de Posgrado en alimentos del centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas, s/n, Querétaro, QRO 76010, Mexico;2. Tecnológico de Monterrey Campus Querétaro, Av. Epigmenio Gonzalez No. 500 Fracc. San Pablo, Querétaro, QRO 76130, Mexico;1. Department of Food Science and Technology, University of Kashmir, India;2. Department of Food Science and Technology, Pondicherry University, India;2. Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong, China;1. College of Food Science and Engineering, Jilin Agricultural University, Changchun, China 130118;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China 130118;1. Department of Food Engineering, Inonu University, 44280 Malatya, Turkey;2. Department of Chemistry, Hacettepe University, 06800 Ankara, Turkey;1. Research Support Center (CENAPESQ), Federal Rural University of Pernambuco (UFRPE), Recife, Brazil;2. Laboratory of Technology of Bioactive Products (LABTECBIO), Department of Morphology and Animal Physiology, Federal University of Pernambuco (UFRPE), Recife, Brazil;3. Laboratory of Immunopathology Keizo Asami (LIKA), Federal University of Pernambuco (UFPE), Recife, Brazil;4. Strategic Technologies Center of Northeast (CETENE), Recife, Brazil |
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| Abstract: | Our objective was to evaluate the viability of probiotic microorganisms added to cottage cheese under simulated gastrointestinal conditions, the release of potentially-antioxidant peptides, and their antimicrobial effect on Listeria monocytogenes. Cottage cheeses were prepared in triplicate, incorporating Lactobacillus casei, Lactobacillus rhamnosus GG, the commercial mix YO-MIX™ 205, or a control without probiotic addition. The probiotic population remained at >106 cfu g−1 during 28 days of storage at 8 °C. Cheeses made with added probiotics showed an increased metabolic activity with higher levels of lactic and acetic acids. Higher numbers of potentially bioactive peptides were observed in cheeses added with probiotics. L. monocytogenes population was reduced by about one log cycle after 20 days of storage, in cheeses with probiotics added. Our results indicate that cottage cheese is a good vehicle for probiotic bacteria. |
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