Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey

Autores
Rimada, Pablo Sebastián; Abraham, Analia Graciela
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L-1) in a medium that contains 30 to 50 g·L-1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deproteinised whey. Different methodologies were compared for kefiran isolation from milk and whey fermented for 96 h at 20 °C with 100 g·L-1 of kefir grains. Methods that included one or two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis, direct dialysis with membranes of different cut-off (1 000, 6 000, 12 000), and a TCA precipitation step were evaluated. The effect of a heat treatment of the milk on EPS recovery was also studied. The highest recovery of EPS was obtained when samples were heated as a first step of isolation. Methods that contained two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis or direct dialysis (molecular weight cut-off lower than 6 000 to 8 000) gave the highest values of polysaccharide concentration (218 mg·L-1 of fermented milk and 247 mg·L-1 of fermented whey). One step of ethanol precipitation did not completely eliminate residual lactose. EPS was partially lost when dialysis was carried out with membranes of cut-off of 12 000. About 50% of EPS was lost when the method included a step of TCA precipitation. We conclude that polysaccharide quantified in milk and deproteinised whey fermented with kefir grains strongly depends on the isolation methodology used.
Fil: Rimada, Pablo Sebastián. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
EPS ISOLATION
EXOPOLYSACCHARIDE
FERMENTED MILK
FERMENTED WHEY
KEFIR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127420
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/127420
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and wheyRimada, Pablo SebastiánAbraham, Analia GracielaEPS ISOLATIONEXOPOLYSACCHARIDEFERMENTED MILKFERMENTED WHEYKEFIRhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L-1) in a medium that contains 30 to 50 g·L-1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deproteinised whey. Different methodologies were compared for kefiran isolation from milk and whey fermented for 96 h at 20 °C with 100 g·L-1 of kefir grains. Methods that included one or two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis, direct dialysis with membranes of different cut-off (1 000, 6 000, 12 000), and a TCA precipitation step were evaluated. The effect of a heat treatment of the milk on EPS recovery was also studied. The highest recovery of EPS was obtained when samples were heated as a first step of isolation. Methods that contained two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis or direct dialysis (molecular weight cut-off lower than 6 000 to 8 000) gave the highest values of polysaccharide concentration (218 mg·L-1 of fermented milk and 247 mg·L-1 of fermented whey). One step of ethanol precipitation did not completely eliminate residual lactose. EPS was partially lost when dialysis was carried out with membranes of cut-off of 12 000. About 50% of EPS was lost when the method included a step of TCA precipitation. We conclude that polysaccharide quantified in milk and deproteinised whey fermented with kefir grains strongly depends on the isolation methodology used.Fil: Rimada, Pablo Sebastián. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaEDP Sciences2003-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127420Rimada, Pablo Sebastián; Abraham, Analia Graciela; Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey; EDP Sciences; Lait; 83; 1; 1-2003; 79-870023-7302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2002051info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y8f6vj6vinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:25Zoai:ri.conicet.gov.ar:11336/127420instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:25.324CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
title Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
spellingShingle Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
Rimada, Pablo Sebastián
EPS ISOLATION
EXOPOLYSACCHARIDE
FERMENTED MILK
FERMENTED WHEY
KEFIR
title_short Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
title_full Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
title_fullStr Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
title_full_unstemmed Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
title_sort Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
dc.creator.none.fl_str_mv Rimada, Pablo Sebastián
Abraham, Analia Graciela
author Rimada, Pablo Sebastián
author_facet Rimada, Pablo Sebastián
Abraham, Analia Graciela
author_role author
author2 Abraham, Analia Graciela
author2_role author
dc.subject.none.fl_str_mv EPS ISOLATION
EXOPOLYSACCHARIDE
FERMENTED MILK
FERMENTED WHEY
KEFIR
topic EPS ISOLATION
EXOPOLYSACCHARIDE
FERMENTED MILK
FERMENTED WHEY
KEFIR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L-1) in a medium that contains 30 to 50 g·L-1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deproteinised whey. Different methodologies were compared for kefiran isolation from milk and whey fermented for 96 h at 20 °C with 100 g·L-1 of kefir grains. Methods that included one or two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis, direct dialysis with membranes of different cut-off (1 000, 6 000, 12 000), and a TCA precipitation step were evaluated. The effect of a heat treatment of the milk on EPS recovery was also studied. The highest recovery of EPS was obtained when samples were heated as a first step of isolation. Methods that contained two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis or direct dialysis (molecular weight cut-off lower than 6 000 to 8 000) gave the highest values of polysaccharide concentration (218 mg·L-1 of fermented milk and 247 mg·L-1 of fermented whey). One step of ethanol precipitation did not completely eliminate residual lactose. EPS was partially lost when dialysis was carried out with membranes of cut-off of 12 000. About 50% of EPS was lost when the method included a step of TCA precipitation. We conclude that polysaccharide quantified in milk and deproteinised whey fermented with kefir grains strongly depends on the isolation methodology used.
Fil: Rimada, Pablo Sebastián. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L-1) in a medium that contains 30 to 50 g·L-1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deproteinised whey. Different methodologies were compared for kefiran isolation from milk and whey fermented for 96 h at 20 °C with 100 g·L-1 of kefir grains. Methods that included one or two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis, direct dialysis with membranes of different cut-off (1 000, 6 000, 12 000), and a TCA precipitation step were evaluated. The effect of a heat treatment of the milk on EPS recovery was also studied. The highest recovery of EPS was obtained when samples were heated as a first step of isolation. Methods that contained two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis or direct dialysis (molecular weight cut-off lower than 6 000 to 8 000) gave the highest values of polysaccharide concentration (218 mg·L-1 of fermented milk and 247 mg·L-1 of fermented whey). One step of ethanol precipitation did not completely eliminate residual lactose. EPS was partially lost when dialysis was carried out with membranes of cut-off of 12 000. About 50% of EPS was lost when the method included a step of TCA precipitation. We conclude that polysaccharide quantified in milk and deproteinised whey fermented with kefir grains strongly depends on the isolation methodology used.
publishDate 2003
dc.date.none.fl_str_mv 2003-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127420
Rimada, Pablo Sebastián; Abraham, Analia Graciela; Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey; EDP Sciences; Lait; 83; 1; 1-2003; 79-87
0023-7302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127420
identifier_str_mv Rimada, Pablo Sebastián; Abraham, Analia Graciela; Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey; EDP Sciences; Lait; 83; 1; 1-2003; 79-87
0023-7302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2002051
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y8f6vj6v
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv EDP Sciences
publisher.none.fl_str_mv EDP Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270002961448960
score 13.13397

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