Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture

Incorporation of probiotic <i<Lacticaseibacillus paracasei</i< into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall c...
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Gespeichert in:

Autor*in:	Konstantin V. Moiseenko [verfasserIn] Olga A. Glazunova [verfasserIn] Olga S. Savinova [verfasserIn] Alexander V. Shabaev [verfasserIn] Tatyana V. Fedorova [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	yogurt probiotics antioxidant activity

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 23, p 4238
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:23, p 4238

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12234238

Katalog-ID:	DOAJ099974819

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callnumber-first	T - Technology
author	Konstantin V. Moiseenko
spellingShingle	Konstantin V. Moiseenko misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus delbrueckii</i< misc <i<Lacticaseibacillus paracasei</i< misc yogurt misc probiotics misc antioxidant activity misc Chemical technology Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture
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topic_title	TP1-1185 Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture <i<Streptococcus thermophilus</i< <i<Lactobacillus delbrueckii</i< <i<Lacticaseibacillus paracasei</i< yogurt probiotics antioxidant activity
topic	misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus delbrueckii</i< misc <i<Lacticaseibacillus paracasei</i< misc yogurt misc probiotics misc antioxidant activity misc Chemical technology
topic_unstemmed	misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus delbrueckii</i< misc <i<Lacticaseibacillus paracasei</i< misc yogurt misc probiotics misc antioxidant activity misc Chemical technology
topic_browse	misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus delbrueckii</i< misc <i<Lacticaseibacillus paracasei</i< misc yogurt misc probiotics misc antioxidant activity misc Chemical technology
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title	Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture
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title_full	Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture
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title_sort	changes in composition of some bioactive molecules upon inclusion of <i<lacticaseibacillus paracasei</i< probiotic strains into a standard yogurt starter culture
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title_auth	Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture
abstract	Incorporation of probiotic <i<Lacticaseibacillus paracasei</i< into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the <i<L. paracasei</i< probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: <i<Streptococcus thermophilus</i< 16t and either <i<Lactobacillus delbrueckii</i< Lb100 or <i<L. delbrueckii</i< Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with <i<L. paracasei</i< had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of <i<L. paracasei</i< KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
abstractGer	Incorporation of probiotic <i<Lacticaseibacillus paracasei</i< into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the <i<L. paracasei</i< probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: <i<Streptococcus thermophilus</i< 16t and either <i<Lactobacillus delbrueckii</i< Lb100 or <i<L. delbrueckii</i< Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with <i<L. paracasei</i< had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of <i<L. paracasei</i< KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
abstract_unstemmed	Incorporation of probiotic <i<Lacticaseibacillus paracasei</i< into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the <i<L. paracasei</i< probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: <i<Streptococcus thermophilus</i< 16t and either <i<Lactobacillus delbrueckii</i< Lb100 or <i<L. delbrueckii</i< Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with <i<L. paracasei</i< had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of <i<L. paracasei</i< KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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title_short	Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture
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Changes in Composition of Some Bioactive Molecules upon Inclusion of <i<Lacticaseibacillus paracasei</i< Probiotic Strains into a Standard Yogurt Starter Culture

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