کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844050 | 1616497 | 2018 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough
ترجمه فارسی عنوان
اثر سویه های انتخاب شده لاکتوباسیلو بر ویژگی های آنتی اکسیدانی و ضد التهابی گوجه فرنگی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 131 lactobacilli isolates from Italian sourdoughs, used in baking technology, have been screened for proteolytic and peptidase activity. Of these, 23 strains were selected and singly inoculated in liquid sourdoughs from which a Low Molecular Weight fraction containing peptides was obtained. Evaluation of the antioxidant and anti-inflammatory activities of the extracts was performed on cultured cells (RAW 264.7 murine macrophage, murine H-end endothelium cells and Human intestinal Caco-2 cells) by assaying Reactive Oxygen Species (ROS) content, NFkB/IkB expression level and Interleukin-1β production. As a result, three lactobacilli strains showed a high antioxidant and anti-inflammatory ability enabling the development of model sourdoughs that will potentially increase the nutritional benefits of bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 286, 2 December 2018, Pages 55-65
Journal: International Journal of Food Microbiology - Volume 286, 2 December 2018, Pages 55-65
نویسندگان
Viola Galli, Lorenzo Mazzoli, Simone Luti, Manuel Venturi, Simona Guerrini, Paolo Paoli, Massimo Vincenzini, Lisa Granchi, Luigia Pazzagli,