INVESTIGADORES
MOZZI Fernanda Beatriz
congresos y reuniones científicas
Título:
Design of lactic syarter culture for the formulation of a functional feremnted whey beverage with reduced lactose and beta-lactoglobulin content
Autor/es:
PESCUMA M.; HEBERT E.M.; DALGALARRONDO M.; HAERTLÉ T.; MOZZI F.; CHOBERT, J.M.; FONT DE VALDEZ G.
Lugar:
Copenague
Reunión:
Simposio; Food Micro 2010. 22nd International ICFMH Symposium; 2010
Resumen:
In
the past, whey has been considered as a waste by cheese-makers. Transformation
of whey into valuable dairy raw material has been facilitated by the advance of
scientific knowledge and progress of technology transforming whey into an interesting substrate for
formulating functional dairy foods. Whey proteins are rich sources of essential
amino acids; however, their main protein component, β-lactoglobulin (BLG) is highly allergenic.
Lactic acid bacteria (LAB) are extensively used in the dairy industry as
starter cultures and are able to hydrolyze milk proteins. The aim of this study was to formulate a functional
fermented whey beverage using LAB and whey protein concentrate (WPC) to obtain
a fermented product with low lactose concentration and BLG content. Cell
viability (CFU/ml), lactose consumption (HPLC), proteolytic activity (OPA),
amino acid release (HPLC) and BLG degradation (HPLC) were evaluated using a
starter culture named SLaB composed of Lactobacillus
acidophilus CRL 636, L. delbrueckii
subsp. bulgaricus CRL 656 and Streptococcus thermophilus CRL 804 (3:1:1,
v/v/v). The ability of the
lactobacilli strains (known to degrade BLG) of the starter SLaB to hydrolyze
the main epitopes (41-60, 102-124, 149-162) of BLG was also evaluated by using
a non-proliferating cell system using pure BLG and analyzed by LC-MS/MS. SLaB
grew well (3 log cfu/ml), consumed 33% of the initial lactose and displayed
high proteolytic activity (484 µg/ml Leu) releasing essential amino acids (Leu,
13 µg/ml; Ile, 18 µg/ml and Val, 35 µg/ml) and hydrolyzing 92% of BLG. After
fermentation, WPC was mixed with peach juice and calcium lactate (2%, w/v) and
stored at 10°C for 28 days. The addition of calcium lactate maintained the pH
of the beverage stable and no contamination was detected after the storage
period. The lactobacilli strains from SLaB were able to hydrolyze the main epitopes
of BLG. This starter is an
interesting candidate for the production of functional fermented whey-based
beverages (with high essential amino acids concentration, and low BLG and
lactose content) using WPC as substrate.