Academic Journal
Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria
| العنوان: | Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria |
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| المؤلفون: | Gil-Rodríguez, Ana María, Beresford, Tom |
| المساهمون: | Enterprise Ireland, CC20080001 |
| المصدر: | 77 ; 104342 ; Journal of Functional Foods |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2021 |
| المجموعة: | Teagasc (The Irish Agriculture and Food Development Authority): T-Stór |
| مصطلحات موضوعية: | Hypercholesterolemia, Obesity, Lactic acid bacteria, Bile salt hydrolase, Lipase inhibitory activity, Fermented milk |
| الوصف: | peer-reviewed ; Obesity is the main cause of metabolic syndrome, a condition of which includes hypercholesterolemia. Reduced dietary fat absorption through inhibition of pancreatic lipase and/or hydrolysis of bile salts may provoke weight loss and cholesterol reduction. In this study, the potential anti-obesity properties of milk fermented with lactic acid bacteria was assessed by measuring the expression of bile salt hydrolase (BSH) after milk fermentation and the ability of fermentates to inhibit pancreatic lipase in vitro. Thirty BSH positive strains were identified, with 17 strains expressing this enzyme during milk fermentation. Apart from BSH activity, the milks fermented with L. plantarum SC70 and SC80 also displayed the capacity to inhibit pancreatic lipase by >35%. As expression of BSH and inhibition of pancreatic lipase are proposed synergistic activities to reduce fat absorption, fermentates produced with these strains are good candidates for use as functional foods for the treatment of obesity and hypercholesterolemia. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | Journal of Functional Foods;Vol 77; Ana María Gil-Rodríguez, Tom Beresford, Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria, Journal of Functional Foods, Volume 77, 2021, 104342, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2020.104342.; http://hdl.handle.net/11019/3525; https://doi.org/10.1016/j.jff.2020.104342 |
| DOI: | 10.1016/j.jff.2020.104342 |
| الاتاحة: | http://hdl.handle.net/11019/3525 https://doi.org/10.1016/j.jff.2020.104342 |
| Rights: | © 2021 The Authors. Published by Elsevier Ltd. ; Attribution-NonCommercial-ShareAlike 4.0 International ; http://creativecommons.org/licenses/by-nc-sa/4.0/ |
| رقم الانضمام: | edsbas.21A67FB2 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.jff.2020.104342 |
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