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Abstract:

Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds. © 2017 Elsevier Ltd

Registro:

Documento: Artículo
Título:The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
Autor:Pega, J.; Pérez, C.D.; Rizzo, S.; Rossetti, L.; Díaz, G.; Ruzal, S.M.; Nanni, M.; Descalzo, A.M.
Filiación:Instituto Tecnología de Alimentos, Centro de Investigaciones de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), Aristizábal y De La Tradición s/n, Hurlingham (1686), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, CABA, Argentina
Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, IQUIBICEN-CONICET, Ciudad Universitaria, CABA, Argentina
INTA-LABINTEX-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département PERSYST, UMR Qualisud, TA B-95/16, Montpellier, 34398, France
Palabras clave:Functional food; Lactococcus lactis; qPCR; RT-qPCR; Streptococcus thermophilus; Alcohols; Cheeses; DNA; Esters; Functional food; Industrial plants; Lactic acid; Nucleic acids; Bioactive compounds; Lactic acid bacteria; Lactococcus lactis; qPCR; Real-time quantitative PCR; Reverse transcription; RT-qPCR; Streptococcus thermophilus; Polymerase chain reaction
Año:2017
Volumen:84
Página de inicio:838
Página de fin:841
DOI: http://dx.doi.org/10.1016/j.lwt.2017.06.057
Título revista:LWT
Título revista abreviado:LWT
ISSN:00236438
CODEN:LBWTA
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_00236438_v84_n_p838_Pega

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Citas:

---------- APA ----------
Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M.,..., Descalzo, A.M. (2017) . The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening. LWT, 84, 838-841.
http://dx.doi.org/10.1016/j.lwt.2017.06.057
---------- CHICAGO ----------
Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., et al. "The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening" . LWT 84 (2017) : 838-841.
http://dx.doi.org/10.1016/j.lwt.2017.06.057
---------- MLA ----------
Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., et al. "The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening" . LWT, vol. 84, 2017, pp. 838-841.
http://dx.doi.org/10.1016/j.lwt.2017.06.057
---------- VANCOUVER ----------
Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., et al. The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening. LWT. 2017;84:838-841.
http://dx.doi.org/10.1016/j.lwt.2017.06.057