Bioactive compounds in fermented dairy foods

VÉNICA, C.; WOLF I. V.; VÉLEZ, M. A.; BERGAMINI, C.; PEROTTI M.C.

Fermented Foods: Sources, Composition and Health Benefitss

Nova Science Publishers

Año: 2016; p. 1 - 40

Bioactive compounds formed in situ or added during manufacture of fermented dairyfoods, such as galacto-oligosaccharides (GOS), caseinophophopeptides (CPP) andconjugated linoleic acid (CLA) have shown to exert various biological activities affectingdigestive, cardiovascular, immune and nervous systems. In particular, the prebioticcapacity of GOS, anticariogenic activity of CPP and anti-carcinogenic and antiadipogeniceffects of CLA, are some of the most important.GOS, non-digestible carbohydrates comprised of galactose and glucose, areproduced by the activity of β-galactosidases enzymes on lactose. In turn, CPP are derivedfrom caseins by the action of proteolytic enzymes (trypsin, quimotrypsin), and CLA issynthesized by microbial activity from its precursor fatty acid (mainly linoleic acid).This chapter presents an overview the current knowledge on technologicalapproaches for manufacturing of fermented dairy foods enriched in GOS, CPP and CLA,as well as aspects concerning nutrition and health.