Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

Maryam, Tavakoli; Najafi, Mohammad B Habibi; Mohebbi, Mohebbat

doi:10.1016/j.heliyon.2019.e01204

Cited by 45 publications

(39 citation statements)

References 30 publications

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“…Yoghurt and fermented milks have a higher antioxidant activity than milk. In fermented milks, it is due to the release of bioactive peptides following the proteolysis of milk proteins, especially α-lactalbumin, β-lactoglobulin, and α-casein [5,6,15,16,17].…”

Section: Resultsmentioning

confidence: 99%

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

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Section: Resultsmentioning

confidence: 99%

“…Milk fat content can also influence yoghurt antioxidant activity, which is higher in fat free yogurt than in semi- and full-fat yogurts [15].…”

Section: Resultsmentioning

confidence: 99%

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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“…The high amount of free amino groups in the fermented samples may be attributed to proteolytic degradation of proteins during fermentation. Degradation of proteins resulting in an increase in free amino groups has been detected in many fermented products, such as yoghurt [37], Suanyu (fermented fish, [38]) and mao-tofu (fermented soybean, [39]). The observed increase in free amino groups may point towards a corresponding increase in the free carboxyl groups resulting from the enzymatic degradation of the peptide bonds.…”

Section: Quantification Of Free Amino Groups and Protein Molecular Wementioning

confidence: 99%

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Borremans

Bußler

Sagu

et al. 2020

Foods

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The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

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“…The high amount of free amino groups in the fermented samples may be attributed to proteolytic degradation of proteins during fermentation. Degradation of proteins resulting in an increase in free amino groups has been detected in many fermented products, such as yoghurt (Tavakoli et al, 2019), Suanyu (fermented fish, Wang et al, 2017) and mao-tofu (fermented soybean, Zhao & Zheng, 2009). The observed increase in free amino groups may point towards a corresponding increase in the free carboxyl groups resulting from the enzymatic degradation of the peptide bonds.…”

Section: Resultsmentioning

confidence: 99%

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

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25The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio 26 molitor) with commercial meat starters cultures on the functional properties of powders 27 produced from the larvae. Full fat and defatted powder samples were prepared from non-28 fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter 29 contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and 30 stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and 31 protein composition of the powders were evaluated. Regardless of the starter culture used, 32 fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-33 defatted mealworm powders and in general impaired their water and oil binding, foaming-and 34 emulsifying properties. Defatting of the powders improved most functional properties studied, 35 except the protein solubility, water binding capacity, foaming capacity and emulsion stability. 36The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during 37 fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. 38Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble 39 proteins of fermented powders were composed of molecules of lower molecular mass compared 40 to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear 41 that also the protein structure was modified by the fermentation process, which in turn led to 42 changes in functional properties. It was concluded that fermentation of mealworms in general 43 does not contribute to the functional properties studied in this work. Nevertheless, the results 44 confirmed that the properties of non-fermented powders are comparable to other food protein 45 sources.46 Key words 47 In particular, mealworms (Tenebrio molitor) are gaining attention as alternative protein source 51 due their high protein level, good amino acid profiles and high levels of unsaturated fatty acids, 52 vitamins and minerals (Van Huis, 2016). Various technologies are used for the stabilisation of 53 mealworms and processing them into foods, most of which are based on heat application (oven 54 drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply 55 processes that do not involve heat. Fermentation is a non-thermal process in which a food matrix 56 is subjected to the action of microorganisms or enzymes so that desirable biochemical changes 57 cause modification to the product (Campbell-Platt, 1987). These modifications may result in 58 modified sensory qualities, improved nutritional value, enhanced preservation and/or increased 59 economic value. Fermentation of mealworm paste has been reported to be feasible with lactic 60 acid starter cultures, as indicated by a rapid pH reduction (De Smet et al., 2019; Borremans et 61 al., 2019). During fermentation, some of the starter cultures tes...

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Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

Cited by 45 publications

References 30 publications

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

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