Journal
CYTA-JOURNAL OF FOOD
Volume 18, Issue 1, Pages 274-280Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2020.1745287
Keywords
Bovine colostrum; biotransformation; kefir grains; selected starters; bioactive peptides; prebiotics; ace inhibition; antioxidant activity; antimicrobial activity
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Funding
- Romanian Ministry of Research and Innovation, CCCDI-UEFISCDI [PN-IIIP3-3.5-EUK-2017-02-0026]
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The main aim of this study was to transform bovine colostrum into a tribiotic product through a metabolic conversion with a microbial consortium based on artisanal and starter microorganisms. As such, the bovine colostrum was firstly transformed enzymatically for 48 h with a selected strain of a non-pathogenic Candida lipolytica strain, and then lactic acid fermentation was performed for 48 h, by using a co-culture of 25 g/L fresh kefir grains and a 10 g/L commercial FreshQ (R) culture (Chr. Hansen, Denmark). The obtained product is recommended to be used as an ingredient for the milk-derived nutraceuticals' formulation. As such, the product displayed increased antioxidant potential of 3.15 mM Trolox equivalent/g. Furthermore, the peptide fractions with a molecular weight lower than 3 kDa showed a notable in vitro ABTS radical scavenging activity, similar to a concentration of 2 nM captopril, hence proving a high potential in reducing the blood pressure.
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