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Pregled bibliografske jedinice broj: 1170894

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Novak, Jasna; Butorac, Katarina; Leboš Pavunc, Andreja; Banić, Martina; Butorac, Ana; Lepur, Adriana; Oršolić, Nada; Tonković, Katarina; Bendelja, Krešo; Čuljak, Nina et al.
A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese // Molecules, 27 (2022), 1; 160, 19 doi:10.3390/molecules27010160 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1170894 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Autori
Novak, Jasna ; Butorac, Katarina ; Leboš Pavunc, Andreja ; Banić, Martina ; Butorac, Ana ; Lepur, Adriana ; Oršolić, Nada ; Tonković, Katarina ; Bendelja, Krešo ; Čuljak, Nina ; Lovrić, Marija ; Šušković, Jagoda ; Kos, Blaženka

Izvornik
Molecules (1420-3049) 27 (2022), 1; 160, 19

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
biopeptides ; cheese ; probiotic ; proteinases ; Lactobacillus ; Enterococcus ; starter culture

Sažetak
This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plan- taricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring(MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA

Projekti:
IP-2014-09-7009 - Probiotici i strater kulture- površinski proteini i bakteriocini (PRO-S) (Kos, Blaženka, HRZZ - 2014-09) ( CroRIS)
IP-2019-04-2237 - Potencijalne terapijske biomolekule druge generacije probiotika (PRO-BIO 2.0) (Kos, Blaženka, HRZZ - 2019-04) ( CroRIS)

Profili:

Avatar Url Marija Lovrić (autor)

Avatar Url Nada Oršolić (autor)

Avatar Url Adriana Lepur (autor)

Avatar Url Jasna Novak (autor)

Avatar Url Blaženka Kos (autor)

Avatar Url Andreja Leboš-Pavunc (autor)

Avatar Url Katarina Butorac (autor)

Avatar Url Nina Čuljak (autor)

Avatar Url Krešo Bendelja (autor)

Avatar Url Martina Banić (autor)

Avatar Url Ana Butorac (autor)

Avatar Url Jagoda Šušković (autor)

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Novak, Jasna; Butorac, Katarina; Leboš Pavunc, Andreja; Banić, Martina; Butorac, Ana; Lepur, Adriana; Oršolić, Nada; Tonković, Katarina; Bendelja, Krešo; Čuljak, Nina et al.
A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese // Molecules, 27 (2022), 1; 160, 19 doi:10.3390/molecules27010160 (međunarodna recenzija, članak, znanstveni)
Novak, J., Butorac, K., Leboš Pavunc, A., Banić, M., Butorac, A., Lepur, A., Oršolić, N., Tonković, K., Bendelja, K. & Čuljak, N. (2022) A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese. Molecules, 27 (1), 160, 19 doi:10.3390/molecules27010160.
@article{article, author = {Novak, Jasna and Butorac, Katarina and Lebo\v{s} Pavunc, Andreja and Bani\'{c}, Martina and Butorac, Ana and Lepur, Adriana and Or\v{s}oli\'{c}, Nada and Tonkovi\'{c}, Katarina and Bendelja, Kre\v{s}o and \v{C}uljak, Nina and Lovri\'{c}, Marija and \v{S}u\v{s}kovi\'{c}, Jagoda and Kos, Bla\v{z}enka}, year = {2022}, pages = {19}, DOI = {10.3390/molecules27010160}, chapter = {160}, keywords = {biopeptides, cheese, probiotic, proteinases, Lactobacillus, Enterococcus, starter culture}, journal = {Molecules}, doi = {10.3390/molecules27010160}, volume = {27}, number = {1}, issn = {1420-3049}, title = {A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese}, keyword = {biopeptides, cheese, probiotic, proteinases, Lactobacillus, Enterococcus, starter culture}, chapternumber = {160} }
@article{article, author = {Novak, Jasna and Butorac, Katarina and Lebo\v{s} Pavunc, Andreja and Bani\'{c}, Martina and Butorac, Ana and Lepur, Adriana and Or\v{s}oli\'{c}, Nada and Tonkovi\'{c}, Katarina and Bendelja, Kre\v{s}o and \v{C}uljak, Nina and Lovri\'{c}, Marija and \v{S}u\v{s}kovi\'{c}, Jagoda and Kos, Bla\v{z}enka}, year = {2022}, pages = {19}, DOI = {10.3390/molecules27010160}, chapter = {160}, keywords = {biopeptides, cheese, probiotic, proteinases, Lactobacillus, Enterococcus, starter culture}, journal = {Molecules}, doi = {10.3390/molecules27010160}, volume = {27}, number = {1}, issn = {1420-3049}, title = {A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese}, keyword = {biopeptides, cheese, probiotic, proteinases, Lactobacillus, Enterococcus, starter culture}, chapternumber = {160} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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