Uso de bacterias obtenidas a partir de suero de leche y su uso potencial como probióticos en la industria alimentaria
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Rev. Bol. Quim
Abstract
La leche entera contiene moléculas antimicrobianas, hormonas, enzimas y anticuerpos. Las dos fracciones más abundantes del contenido proteico en leche bovina son la caseína y las proteínas de lactosuero. Debido a sus propiedades, el lactosuero, es considerado como un alimento funcional, es decir que además de tener un valor nutricional intrínseco, tiene un efecto beneficioso sobre una o más funciones del organismo, de tal modo que resulta apropiado para mejorar el estado de salud y bienestar y/o para la reducción de riesgo de ciertas enfermedades. El lactosuero contiene más de la mitad de los sólidos presentes en la leche entera, que incluyen 20% de las proteínas (lactoalbúminas y lactoglobulinas) y 80% de materia seca en forma de lactosa, sales minerales y vitaminas hidrosoluble. La identificación de las bacterias acido lácticas (LAB), se realiza actualmente por procedimientos tales como pruebas bioquímicas por tiras API 38 CHL, API 20 STREP y API 50 CHS. Se ha demostrado que las proteínas de la leche, como la fracción A2, disminuye la incidencia de enfermedades cardiovasculares y diabetes tipo I. Finalmente, el conocimiento generado en la actualidad sobre la genética de las bacterias ácido lácticas es interesante para el desarrollo de nuevos alimentos con propiedades nutracéuticas (funcionalidad), textura o en la conservación.
Some antimicrobial agents, as well as hormones, enzymes and antibodies can be found in whole milk. The two most abundant fractions of the protein content in bovine milk are casein and whey proteins. Due to whey properties, it is considered as a functional food, that is to say, in addition to having its intrinsic nutritional valué, it has a benefic effect on one or more functions of the organism. In this way, it is suitable for health improvement and well-being and for the reduction of risk of certain diseases. Whey contains more than half the solids present in whole milk, including 20% of the proteins (lactalbumins and lactoglobulins) and 80% of dry matter in the form of lactose, mineral salts and water-soluble vitamins. The identification of lactic acid bacteria (LAB) is currently performed by biochemical tests like API 38 CHL, API 20 STREP and API 50 CHS strips. It has been shown that fraction A2 of milk protein decreases the incidence of cardiovascular diseases and diabetes type I. Finally, the knowledge currently generated about the genetics of lactic acid bacteria is interesting for the development of new foods with nutraceutical properties (functionality), texture or conservation.
Some antimicrobial agents, as well as hormones, enzymes and antibodies can be found in whole milk. The two most abundant fractions of the protein content in bovine milk are casein and whey proteins. Due to whey properties, it is considered as a functional food, that is to say, in addition to having its intrinsic nutritional valué, it has a benefic effect on one or more functions of the organism. In this way, it is suitable for health improvement and well-being and for the reduction of risk of certain diseases. Whey contains more than half the solids present in whole milk, including 20% of the proteins (lactalbumins and lactoglobulins) and 80% of dry matter in the form of lactose, mineral salts and water-soluble vitamins. The identification of lactic acid bacteria (LAB) is currently performed by biochemical tests like API 38 CHL, API 20 STREP and API 50 CHS strips. It has been shown that fraction A2 of milk protein decreases the incidence of cardiovascular diseases and diabetes type I. Finally, the knowledge currently generated about the genetics of lactic acid bacteria is interesting for the development of new foods with nutraceutical properties (functionality), texture or conservation.
Description
Vol. 35, No. 1