PROTEOLYSIS IN THE PROBIOTIC DRINKS FERMENTED WITH BIFIDUS BACTERIA
UDC 637.141.8
GOLUB B.,
candidate of technical sciences, associate professorof Kyiv National University of Trade and Economics
PROTEOLYSIS IN THE PROBIOTIC DRINKS FERMENTED WITH BIFIDUS BACTERIA
Background. The biggest part of the functional food market is occupied with fermented probiotic dairy drinks. These products are versatile. But its nutrition value depends on many factors. So, last explorations showed the useful influence of the protein hydrolysates, which are produced by probiotic bacteria, over the human organism. Hydrolyzed and unhydrolyzed casein molecules have a different biological value. Peptides from casein have the antihypertensive, antioxidant, immunomodulatory effects.
Lactic acid bacteria proteolysis products have a high biological value. It was traditionally considered that bifidus bacteria have the less-expressed proteolytic activity. We have established the aim to investigate and to compare the proteolytic activity of probiotic starter strains of bifidobacteria and lactobacillus, which are used in dairy production.
Material and methods. It was selected the starters with wide industry spreading in Ukraine (Bifidobacterium animalis ssp. lactis BB-12) and starters from main food sectoral research of the Institute of food (Bifidobacterium longum VKPM-1514, Lactobacillus plantarum 2037). The contents of proteolytic substances were investigated by electrophoresis with PAAG.
Results. It was shown the high proteolityc activity of bifiobacteria. Also it was investigated the differences between casein hydrolise products with lactobacillus and bifidobacteria. On these results basis it was described perspectives of starters combination for probiotic dairy drinks features improving.
Conclusion. The high proteolytic activity of bifidobacteria was confirmed. It was shown that separated fermentation by B. lactis BB-12 та B. longum VKPM-1514 strains decreased allergenicity of cow milk proteins. But combined fermentation conduced to improving of rheology of casein gel by χ-casein retention.
Key words: probiotic, bifidobacteria, fermentation, dairy drinks, nitrogenous compounds, casein, peptides, proteolysis.
PROTEOLYSIS IN THE PROBIOTIC DRINKS FERMENTED WITH BIFIDUS BACTERIA
GOLUB B.,
candidate of technical sciences, associate professorof Kyiv National University of Trade and Economics
PROTEOLYSIS IN THE PROBIOTIC DRINKS FERMENTED WITH BIFIDUS BACTERIA
Background. The biggest part of the functional food market is occupied with fermented probiotic dairy drinks. These products are versatile. But its nutrition value depends on many factors. So, last explorations showed the useful influence of the protein hydrolysates, which are produced by probiotic bacteria, over the human organism. Hydrolyzed and unhydrolyzed casein molecules have a different biological value. Peptides from casein have the antihypertensive, antioxidant, immunomodulatory effects.
Lactic acid bacteria proteolysis products have a high biological value. It was traditionally considered that bifidus bacteria have the less-expressed proteolytic activity. We have established the aim to investigate and to compare the proteolytic activity of probiotic starter strains of bifidobacteria and lactobacillus, which are used in dairy production.
Material and methods. It was selected the starters with wide industry spreading in Ukraine (Bifidobacterium animalis ssp. lactis BB-12) and starters from main food sectoral research of the Institute of food (Bifidobacterium longum VKPM-1514, Lactobacillus plantarum 2037). The contents of proteolytic substances were investigated by electrophoresis with PAAG.
Results. It was shown the high proteolityc activity of bifiobacteria. Also it was investigated the differences between casein hydrolise products with lactobacillus and bifidobacteria. On these results basis it was described perspectives of starters combination for probiotic dairy drinks features improving.
Conclusion. The high proteolytic activity of bifidobacteria was confirmed. It was shown that separated fermentation by B. lactis BB-12 та B. longum VKPM-1514 strains decreased allergenicity of cow milk proteins. But combined fermentation conduced to improving of rheology of casein gel by χ-casein retention.
Key words: probiotic, bifidobacteria, fermentation, dairy drinks, nitrogenous compounds, casein, peptides, proteolysis.
PROTEOLYSIS IN THE PROBIOTIC DRINKS FERMENTED WITH BIFIDUS BACTERIA