BIOACTIVE COMPOUNDS IN FERMENTED DAIRY FOODS

CLAUDIA INÉS VÉNICA; IRMA VERÓNICA WOLF; MARÍA AYELÉN VÉLEZ; CARINA VIVIANA BERGAMINI; MARÍA CRISTINA PEROTTI

Fermented Foods: Sources, Consumption and Health Benefits

Nova science publishers

Año: 2016; p. 1 - 40

Bioactive compounds formed in fermented dairy foods, such as casein phophopeptides (CPP), conjugated linoleic acid (CLA) and galacto-oligosaccharides (GOS) have shown to exert various biological activities affecting digestive, cardiovascular, immune and nervous systems. In particular, the prebiotic capacity of GOS, anticariogenic activity of CPP and anti-carcinogenic, anti-adipogenic and anti-atherosclerotic effects of CLA, are the most important physiological functions.GOS, non-digestible carbohydrates comprised of glucose and galactose, are produced by the activity of the β-galactosidase enzyme on lactose. In turn, CPP are produced from caseins by the action of proteolytic enzymes (trypsin, quimotrypsin), and CLA is synthesized by microbial activity from its precursor fatty acid (mainly linoleic acid).The addition of these components in the formulation of functional foods, it is well documented. Besides, some studies indicate that they can be generated in situ during manufacture, which constitutes a potential alternative to their use as additive. However, the development of functional foods holds many technological changes. The aim of this contribution is to summarize the current knowledge on technological approaches for manufacturing of fermented dairy foods enriched with GOS, CPP and CLA, as well as aspects concerning nutrition and health. Additionally, results conducted by our research group are also included.