Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk

Autores
Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela; Sihufe, Guillermo Adrian; Zacarías, María Florencia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilkproteins on their functionality. Animals received for 7 consecutive days the cell-freefraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp.lactis 210 at pH 6 contant. pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA-producing cells in the small intestine of mice were found.The functional capacity of the product under study was not affected by the technologicalvariables considered.
Fil: Peteán, Melina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Beccaría, Alejandro. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas.Laboratorio de Fermentaciones; Argentina
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Zacarías, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Materia
Functionality
Fermented Buttermilk
Cell-Free Fraction
Iga
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:11336/13261
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13261
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilkPeteán, MelinaBeccaría, AlejandroBurns, Patricia GracielaSihufe, Guillermo AdrianZacarías, María FlorenciaBinetti, Ana GriseldaReinheimer, Jorge AlbertoVinderola, Celso GabrielFunctionalityFermented ButtermilkCell-Free FractionIgahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilkproteins on their functionality. Animals received for 7 consecutive days the cell-freefraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp.lactis 210 at pH 6 contant. pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA-producing cells in the small intestine of mice were found.The functional capacity of the product under study was not affected by the technologicalvariables considered.Fil: Peteán, Melina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Beccaría, Alejandro. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas.Laboratorio de Fermentaciones; ArgentinaFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Zacarías, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaWiley2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13261Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela; Sihufe, Guillermo Adrian; Zacarías, María Florencia; et al.; Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk; Wiley; International Journal Of Dairy Technology; 67; 1; 1-2014; 39-461364-727X1471-0307enginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12097info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12097/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:04:09Zoai:ri.conicet.gov.ar:11336/13261instacron: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:34982025-10-15 15:04:10.027CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
title Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
spellingShingle Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
Peteán, Melina
Functionality
Fermented Buttermilk
Cell-Free Fraction
Iga
title_short Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
title_full Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
title_fullStr Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
title_full_unstemmed Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
title_sort Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk
dc.creator.none.fl_str_mv Peteán, Melina
Beccaría, Alejandro
Burns, Patricia Graciela
Sihufe, Guillermo Adrian
Zacarías, María Florencia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author Peteán, Melina
author_facet Peteán, Melina
Beccaría, Alejandro
Burns, Patricia Graciela
Sihufe, Guillermo Adrian
Zacarías, María Florencia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author_role author
author2 Beccaría, Alejandro
Burns, Patricia Graciela
Sihufe, Guillermo Adrian
Zacarías, María Florencia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Functionality
Fermented Buttermilk
Cell-Free Fraction
Iga
topic Functionality
Fermented Buttermilk
Cell-Free Fraction
Iga
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilkproteins on their functionality. Animals received for 7 consecutive days the cell-freefraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp.lactis 210 at pH 6 contant. pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA-producing cells in the small intestine of mice were found.The functional capacity of the product under study was not affected by the technologicalvariables considered.
Fil: Peteán, Melina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Beccaría, Alejandro. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas.Laboratorio de Fermentaciones; Argentina
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Zacarías, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
description Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilkproteins on their functionality. Animals received for 7 consecutive days the cell-freefraction of 10 or 20% (w/v) buttermilk fermented with Lactobacillus delbrueckii subsp.lactis 210 at pH 6 contant. pH was controlled either with NaOH or Ca(OH)2. No significant differences in the number of IgA-producing cells in the small intestine of mice were found.The functional capacity of the product under study was not affected by the technologicalvariables considered.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
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/11336/13261
Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela; Sihufe, Guillermo Adrian; Zacarías, María Florencia; et al.; Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk; Wiley; International Journal Of Dairy Technology; 67; 1; 1-2014; 39-46
1364-727X
1471-0307
url http://hdl.handle.net/11336/13261
identifier_str_mv Peteán, Melina; Beccaría, Alejandro; Burns, Patricia Graciela; Sihufe, Guillermo Adrian; Zacarías, María Florencia; et al.; Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk; Wiley; International Journal Of Dairy Technology; 67; 1; 1-2014; 39-46
1364-727X
1471-0307
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12097
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12097/abstract
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
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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_ 1846083184831234048
score 13.219909

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