Flutto, T.; Merlet, M.; Thedy, L.; Pramotton, R.; Zenato, S.; Vernetti-Prot, L.; Valentini, S. Biochemical Characterizazion of YoAlp®, a Sheep Fermented Milk Obtained with Autochthonous Starter Cultures. Preprints2023, 2023120949. https://doi.org/10.20944/preprints202312.0949.v1
APA Style
Flutto, T., Merlet, M., Thedy, L., Pramotton, R., Zenato, S., Vernetti-Prot, L., & Valentini, S. (2023). Biochemical Characterizazion of YoAlp®, a Sheep Fermented Milk Obtained with Autochthonous Starter Cultures. Preprints. https://doi.org/10.20944/preprints202312.0949.v1
Chicago/Turabian Style
Flutto, T., Luca Vernetti-Prot and Sabina Valentini. 2023 "Biochemical Characterizazion of YoAlp®, a Sheep Fermented Milk Obtained with Autochthonous Starter Cultures" Preprints. https://doi.org/10.20944/preprints202312.0949.v1
Abstract
Background: Fermented milks are a source of bioactive peptides with different potential benefits on human health (mainly antioxidant and antihypertensive effects) and may be considered as functional foods. Furthermore, those made with sheep milk have higher nutritional value and higher concentrations of proteins, fats, minerals, and vitamins, if compared to milk of other species. Objectives: Aim of this study was to perform a biochemical characterization and a comparison between sheep fermented milk (SFM) made with commercial starter cultures and sheep milk YoAlp®, a fermented milk obtained using local strains of lactic acid bacteria (LABs) (Streptococcus thermophilus and Lactobacillus delbrueckii) which have been isolated during years in Aosta Valley mountain dairy cattle farm. Methods: Sheep milk and fermented milk (Sarda and Lacaune breeds) have been collected and immediately analyzed. Biochemical characterization, by a proteomic approach, GC/MS and microtiter plate assay methods, have been conducted to evaluate their peptide, fatty acid and aromatic profile, and to assess potential health promoting effects. Results: The comparison between SFM and YoAlp® peptide profile shows a higher number of peptides using autochthonous starter cultures (52) than commercial starter cultures (35). Among these peptides 20,78% and 29,87%, respectively, are supposed to be potentially bioactive (DPP - dipeptidyl peptidase-IV - inhibitor, ACE - angiotensin converting enzyme – inhibitor and antioxidant). In both products, the fatty acids profile was similar to that of origin sheep milk; concerning aromatic profile, YoAlp® shows yogurt typical aromatic assets, similar to the commercial one. As far as bioactivity is concerned, ACE inhibitor activity is high for both samples. Similar values, as expected by peptide profile analysis, have been obtained using commercial and autochthonous starters. Even in the case of antioxidant capacity, peptide profile bioactivity prediction has been confirmed by the assay showing a DPPH inhibition higher for SFM than for YoAlp®, but this difference is not statistically significative. Conclusions: Local strains of lactic acid bacteria from Aosta Valley seems to work as well as the commercial, preserving biodiversity and typicality. However, further analyses are needed to identify peptides generated by autochthonous LABs in order to understand microbial proteolytic activities and to investigate gastric digestion resistance of bioactive peptides which can have positive effects on human health.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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