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Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures

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Abstract

The effect of Lactobacillus acidophilus 20552 ATCC (T2) or Lactobacillus helveticus CH 5 (T3) in combination with yoghurt starter (1:1) on the antioxidant and antibacterial activities of the bioactive peptides present in buffalo’s yoghurt was studied. The SDS-PAGE results indicate that all caseins were completely hydrolyzed by both strains, whereas whey protein fractions were still present. All starter cultures have the ability to produce low-molecular-weight bioactive peptides, most of which were originated from β-casein and fewer from αs1 casein. The antioxidant activity (%) of the water-soluble peptide extract from yoghurt samples increased in all samples during storage. Samples containing Lb. helveticus CH 5 showed the highest values. All yoghurt treatments displayed antibacterial activity against Escherichia coli. Control yoghurt and T3 showed higher antibacterial activity on E. coli, Staphylococcus aureus, and Bacillus cereus as compared to T2.

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Acknowledgements

The authors thank Dr. Hashem Mohamed Abdel-Latif, Lecturer, Department of Agronomy, Faculty of Agriculture, Cairo University, Egypt for his valuable help in the statistical analysis.

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Authors and Affiliations

  1. Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt

    Soad Taha, Moniur El Abd & Mahmoud Abdel-Hamid

  2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg, Denmark

    Cristian De Gobba

  3. Food Technology Research Institute, Special Foods Department, Ministry of Agriculture, Giza, Egypt

    Ensaf Khalil & Doaa Hassan

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  1. Soad Taha
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  2. Moniur El Abd
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  3. Cristian De Gobba
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Correspondence to Soad Taha.

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Taha, S., El Abd, M., De Gobba, C. et al. Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures. Food Sci Biotechnol 26, 1325–1332 (2017). https://doi.org/10.1007/s10068-017-0160-9

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  • DOI: https://doi.org/10.1007/s10068-017-0160-9

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