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
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 Stre...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2017
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/1653 https://www.sciencedirect.com/science/article/pii/S0023643817304619 https://doi.org/10.1016/j.lwt.2017.06.057 |
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| author | Pega, Juan Franco Descalzo, Adriana Maria Rossetti, Luciana Nanni, Mariana Perez, Carolina Daiana Rizzo, Sergio Anibal Diaz, Gabriela Ruzal, Sandra Monica |
| author_browse | Descalzo, Adriana Maria Diaz, Gabriela Nanni, Mariana Pega, Juan Franco Perez, Carolina Daiana Rizzo, Sergio Anibal Rossetti, Luciana Ruzal, Sandra Monica |
| author_facet | Pega, Juan Franco Descalzo, Adriana Maria Rossetti, Luciana Nanni, Mariana Perez, Carolina Daiana Rizzo, Sergio Anibal Diaz, Gabriela Ruzal, Sandra Monica |
| author_sort | Pega, Juan Franco |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA1653 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16532017-11-21T17:24:05Z 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 Pega, Juan Franco Descalzo, Adriana Maria Rossetti, Luciana Nanni, Mariana Perez, Carolina Daiana Rizzo, Sergio Anibal Diaz, Gabriela Ruzal, Sandra Monica Streptococcus Thermophilus Lactococcus Lactis Tocoferoles Fitosteroles Fabricación del Queso Maduramiento Tocopherols Phytosterols Cheesemaking Ripening 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. Inst. de Tecnol. de los Alimentos- ITA Fil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX. Centre de Coopération Internationale en Recherche Agronomique pour le Déeveloppement. Déepartement PERSYST, UMR Qualisud; Francia Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Diaz, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Ruzal, Sandra Monica Consejo Nacional de Investigaciones Científicas y Téecnica; Argentina Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2017-11-02T11:25:35Z 2017-11-02T11:25:35Z 2017-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1653 https://www.sciencedirect.com/science/article/pii/S0023643817304619 0023-6438 https://doi.org/10.1016/j.lwt.2017.06.057 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food Science and Technology 84 : 838-841 (October 2017) |
| spellingShingle | Streptococcus Thermophilus Lactococcus Lactis Tocoferoles Fitosteroles Fabricación del Queso Maduramiento Tocopherols Phytosterols Cheesemaking Ripening Pega, Juan Franco Descalzo, Adriana Maria Rossetti, Luciana Nanni, Mariana Perez, Carolina Daiana Rizzo, Sergio Anibal Diaz, Gabriela Ruzal, Sandra Monica 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Streptococcus Thermophilus Lactococcus Lactis Tocoferoles Fitosteroles Fabricación del Queso Maduramiento Tocopherols Phytosterols Cheesemaking Ripening |
| url | http://hdl.handle.net/20.500.12123/1653 https://www.sciencedirect.com/science/article/pii/S0023643817304619 https://doi.org/10.1016/j.lwt.2017.06.057 |
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