Is lactate an undervalued functional component of fermented food products?

Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsi...

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Detalles Bibliográficos
Autores principales: Garrote, Graciela Liliana, Abraham, Analía Graciela, Rumbo, Martín
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Bioquímica
Bioactive properties
Fermentation
Functional food
Lactate
Probiotics
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/85888
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-85888
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Bioquímica
Bioactive properties
Fermentation
Functional food
Lactate
Probiotics
spellingShingle Bioquímica
Bioactive properties
Fermentation
Functional food
Lactate
Probiotics
Garrote, Graciela Liliana
Abraham, Analía Graciela
Rumbo, Martín
Is lactate an undervalued functional component of fermented food products?
topic_facet Bioquímica
Bioactive properties
Fermentation
Functional food
Lactate
Probiotics
description Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several key players of the immune system such as macrophages and dendritic cells, being able to modulate inflammatory activation of epithelial cells as well. Intraluminal levels of lactate derived from fermentative metabolism of lactobacilli have been shown to modulate inflammatory environment in intestinal mucosa. The molecular mechanisms responsible to these functions, including histone deacetylase dependent-modulation of gene expression and signaling through G-protein coupled receptors have started to be described. Since lactate is a major fermentation product of several bacterial families with probiotic properties, we here propose that it may contribute to some of the properties attributed to these microorganisms and in a larger view, to the properties of food products fermented by lactic acid bacteria.
format Articulo
Articulo
author Garrote, Graciela Liliana
Abraham, Analía Graciela
Rumbo, Martín
author_facet Garrote, Graciela Liliana
Abraham, Analía Graciela
Rumbo, Martín
author_sort Garrote, Graciela Liliana
title Is lactate an undervalued functional component of fermented food products?
title_short Is lactate an undervalued functional component of fermented food products?
title_full Is lactate an undervalued functional component of fermented food products?
title_fullStr Is lactate an undervalued functional component of fermented food products?
title_full_unstemmed Is lactate an undervalued functional component of fermented food products?
title_sort is lactate an undervalued functional component of fermented food products?
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/85888
work_keys_str_mv AT garrotegracielaliliana islactateanundervaluedfunctionalcomponentoffermentedfoodproducts
AT abrahamanaliagraciela islactateanundervaluedfunctionalcomponentoffermentedfoodproducts
AT rumbomartin islactateanundervaluedfunctionalcomponentoffermentedfoodproducts
bdutipo_str Repositorios
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