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http://elartu.tntu.edu.ua/handle/lib/42796
Tytuł: | Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison |
Authors: | Singh, R. B. |
Akcesoria: | Department of Internal Medicine, Halberg Hospital and Research Institute, India |
Cytat: | Singh R. B. Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison / R. B. Singh // Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry", 28-29 September 2023. — Tern. : PE Palianytsia V. A., 2023. — P. 66–69. — (Food chemistry, biochemistry, biotechnology and functional foods). |
Bibliographic description: | Singh R. B. (2023) Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison. Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry" (Tern., 28-29 September 2023), pp. 66-69. |
Część publikacji: | Матеріали Ⅶ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“, 2023 Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry", 2023 |
Konferencja/wydarzenie: | Ⅶ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ |
Journal/kolekcja: | Матеріали Ⅶ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ |
Data wydania: | 28-wrz-2023 |
Date of entry: | 21-lis-2023 |
Wydawca: | ФОП Паляниця В. А. PE Palianytsia V. A. |
Place edycja: | Тернопіль Ternopil |
Zakresu czasowego: | 28-29 вересня 2023 року 28-29 September 2023 |
Słowa kluczowe: | Metabolites Bioactive Proteolysis Starter cultures Mass spectrometry Extended shelf-life |
Strony: | 4 |
Zakres stron: | 66-69 |
Główna strona: | 66 |
Strona końcowa: | 69 |
Abstract: | Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences in the effects these products exert on human health. For this purpose, peptides and small compounds present in the products were examined using a combination of liquid chromatography mass spectrometry and nuclear magnetic resonance spectroscopic techniques. Results revealed that each product had its own characteristic peptide, free amino acid and small compound profile, and database search for bioactivity disclosed that fermented yogurt manufactured using a starter culture is associated with a higher bioactivity potential than chemically acidified yogurt or whole milk. Additional cold storage (14 days) further enhances the bioactivity potential of fermented yogurt while heat-inactivation, ensuring long shelf-life, modulates the proteins available for proteolysis and thereby the peptide profile generated |
URI: | http://elartu.tntu.edu.ua/handle/lib/42796 |
ISBN: | 978-617-7875-66-5 |
Właściciel praw autorskich: | © Тернопільський національний технічний університет імені Івана Пулюя, 2023 © ФОП Паляниця В. А., 2023 |
Związane URL literatura: | https://doi.org/10.3389/fmicb.2018.0235 https://doi.org/10.1016/j.foodchem.2021.131919 |
Wykaz piśmiennictwa: | 1.Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2014 Mar 11;3(1):176-193. doi: 10.3390/foods3010176. 2.Cyril Raveschot1,, Benoit Cudennec, François Coutte et al., Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application Front. Microbiol., 17 October 2018, Sec. Food Microbiology, https://doi.org/10.3389/fmicb.2018.0235 3.Søren D. Nielsen, Louise M.A. Jakobsen, Nina R.W. Geiker, Hanne Christine Bertram, Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles, Food Chemistry,Volume 376,2022,131919, https://doi.org/10.1016/j.foodchem.2021.131919. |
References: | 1.Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2014 Mar 11;3(1):176-193. doi: 10.3390/foods3010176. 2.Cyril Raveschot1,, Benoit Cudennec, François Coutte et al., Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application Front. Microbiol., 17 October 2018, Sec. Food Microbiology, https://doi.org/10.3389/fmicb.2018.0235 3.Søren D. Nielsen, Louise M.A. Jakobsen, Nina R.W. Geiker, Hanne Christine Bertram, Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles, Food Chemistry,Volume 376,2022,131919, https://doi.org/10.1016/j.foodchem.2021.131919. |
Typ zawartości: | Conference Abstract |
Występuje w kolekcjach: | Ⅶ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ (2023) |
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SPFSI_2023_Singh_R_B-Effects_Of_Adding_Cow_Milk_66-69.pdf | 744,78 kB | Adobe PDF | Przeglądanie/Otwarcie | |
SPFSI_2023_Singh_R_B-Effects_Of_Adding_Cow_Milk_66-69.djvu | 61,62 kB | DjVu | Przeglądanie/Otwarcie | |
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