Functional goat milk cheese with feruloyl esterase activity

Autores
Abeijon Mukdsi, Maria Claudia; Haro, Ana Cecilia; Gonzalez, Silvia Nelina; Medina, Roxana Beatriz
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Haro, Ana Cecilia. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Bioquimica Clinica Aplicada. Catedra de Bioquimica Clinica I; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Materia
FUNCTIONAL GOAT CHEESE
GLUTATHIONE REDUCTASE
INTESTINAL FERULOYL ESTERASE
L. FERMENTUM
OXIDATIVE STATUS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2373
Acceder
id CONICETDig_e35a59e8ee7b531b0adad7a92bea68b8
oai_identifier_str oai:ri.conicet.gov.ar:11336/2373
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional goat milk cheese with feruloyl esterase activityAbeijon Mukdsi, Maria ClaudiaHaro, Ana CeciliaGonzalez, Silvia NelinaMedina, Roxana BeatrizFUNCTIONAL GOAT CHEESEGLUTATHIONE REDUCTASEINTESTINAL FERULOYL ESTERASEL. FERMENTUMOXIDATIVE STATUShttps://purl.org/becyt/ford/3.4https://purl.org/becyt/ford/3The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Haro, Ana Cecilia. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Bioquimica Clinica Aplicada. Catedra de Bioquimica Clinica I; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaElsevier2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2373Abeijon Mukdsi, Maria Claudia; Haro, Ana Cecilia; Gonzalez, Silvia Nelina; Medina, Roxana Beatriz; Functional goat milk cheese with feruloyl esterase activity; Elsevier; Journal of Functional Foods; 5; 2; 4-2013; 801-8091756-4646enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613000443info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.01.026info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:02:40Zoai:ri.conicet.gov.ar:11336/2373instacron: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:34982025-09-10 13:02:40.801CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional goat milk cheese with feruloyl esterase activity
title Functional goat milk cheese with feruloyl esterase activity
spellingShingle Functional goat milk cheese with feruloyl esterase activity
Abeijon Mukdsi, Maria Claudia
FUNCTIONAL GOAT CHEESE
GLUTATHIONE REDUCTASE
INTESTINAL FERULOYL ESTERASE
L. FERMENTUM
OXIDATIVE STATUS
title_short Functional goat milk cheese with feruloyl esterase activity
title_full Functional goat milk cheese with feruloyl esterase activity
title_fullStr Functional goat milk cheese with feruloyl esterase activity
title_full_unstemmed Functional goat milk cheese with feruloyl esterase activity
title_sort Functional goat milk cheese with feruloyl esterase activity
dc.creator.none.fl_str_mv Abeijon Mukdsi, Maria Claudia
Haro, Ana Cecilia
Gonzalez, Silvia Nelina
Medina, Roxana Beatriz
author Abeijon Mukdsi, Maria Claudia
author_facet Abeijon Mukdsi, Maria Claudia
Haro, Ana Cecilia
Gonzalez, Silvia Nelina
Medina, Roxana Beatriz
author_role author
author2 Haro, Ana Cecilia
Gonzalez, Silvia Nelina
Medina, Roxana Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv FUNCTIONAL GOAT CHEESE
GLUTATHIONE REDUCTASE
INTESTINAL FERULOYL ESTERASE
L. FERMENTUM
OXIDATIVE STATUS
topic FUNCTIONAL GOAT CHEESE
GLUTATHIONE REDUCTASE
INTESTINAL FERULOYL ESTERASE
L. FERMENTUM
OXIDATIVE STATUS
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.4
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Haro, Ana Cecilia. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Bioquimica Clinica Aplicada. Catedra de Bioquimica Clinica I; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
description The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
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/11336/2373
Abeijon Mukdsi, Maria Claudia; Haro, Ana Cecilia; Gonzalez, Silvia Nelina; Medina, Roxana Beatriz; Functional goat milk cheese with feruloyl esterase activity; Elsevier; Journal of Functional Foods; 5; 2; 4-2013; 801-809
1756-4646
url http://hdl.handle.net/11336/2373
identifier_str_mv Abeijon Mukdsi, Maria Claudia; Haro, Ana Cecilia; Gonzalez, Silvia Nelina; Medina, Roxana Beatriz; Functional goat milk cheese with feruloyl esterase activity; Elsevier; Journal of Functional Foods; 5; 2; 4-2013; 801-809
1756-4646
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613000443
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.01.026
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 12.993085

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