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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 725 - 741 (17page)
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초록· 키워드
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In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOS-enriched skim milk (GSM) and then evaluated its prebiotic potential by inoculating five strains of Bifidobacterium spp. In addition, fermented GSM (FGSM) was prepared using a potentially probiotic Lactobacillus strain and its fermentation characteristics and antioxidant capacities were determined. We found that GOS in GSM were metabolized by all five Bifidobacterium strains after incubation and promoted their growth. The levels of antioxidant activities including radical scavenging activities and 3-hydroxy-3-methylglutaryl-CoA reductase inhibition rate in GSM were significantly increased by fermentation with the probiotic Lactobacillus strain. Moreover, thirty-nine featured peptides in FGSM was detected. In particular, six peptides derived from ${\beta}$-casein, two peptides originated from ${\alpha}s_1$-casein and ${\kappa}$-casein were newly identified, respectively. Our findings indicate that GSM can potentially be used as a prebiotic substrate and FGSM can potentially prevent oxidative stress during the production of synbiotic fermented milk in the food industry.
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참고문헌 (63)
참고문헌 신청
Alander M / 2001 / Effect of galacto-oligosaccharide supplementation on human faecal microflora and on survival and persistence of Bifidobacterium lactis BB-12 in the gastrointestinal tract / Int Dairy J 11:817~825
Albenzio M / 2017 / Bioactive peptides in animal food products / Foods 6:35
Andersen JM / 2011 / Transcriptional and functional analysis of galactooligosaccharide uptake by lacs in Lactobacillus acidophilus / Proc Natl Acad Sci USA 108:17785~17790
Bottari B / 2017 / Characterization of the peptide fraction from digested parmigiano reggiano cheese and its effect on growth of lactobacilli and bifidobacteria / Int J Food Microbiol 255:32~41
Chenoll E / 2016 / Identification of a peptide produced by Bifidobacterium longum CECT 7210 with antirotaviral activity / Front Microbiol 7:655
Albenzio M / 2017 / Bioactive peptides in animal food products / Foods 6:35
Andersen JM / 2011 / Transcriptional and functional analysis of galactooligosaccharide uptake by lacs in Lactobacillus acidophilus / Proc Natl Acad Sci USA 108:17785~17790
Bottari B / 2017 / Characterization of the peptide fraction from digested parmigiano reggiano cheese and its effect on growth of lactobacilli and bifidobacteria / Int J Food Microbiol 255:32~41
Chenoll E / 2016 / Identification of a peptide produced by Bifidobacterium longum CECT 7210 with antirotaviral activity / Front Microbiol 7:655
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