The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Stre...
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todo:paper_00236438_v84_n_p838_Pega2023-10-03T14:34:24Z The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening Pega, J. Pérez, C.D. Rizzo, S. Rossetti, L. Díaz, G. Ruzal, S.M. Nanni, M. Descalzo, A.M. Functional food Lactococcus lactis qPCR RT-qPCR Streptococcus thermophilus Alcohols Cheeses DNA Esters Functional food Industrial plants Lactic acid Nucleic acids Bioactive compounds Lactic acid bacteria Lactococcus lactis qPCR Real-time quantitative PCR Reverse transcription RT-qPCR Streptococcus thermophilus Polymerase chain reaction Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds. © 2017 Elsevier Ltd Fil:Pérez, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Ruzal, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Descalzo, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v84_n_p838_Pega |
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Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Functional food Lactococcus lactis qPCR RT-qPCR Streptococcus thermophilus Alcohols Cheeses DNA Esters Functional food Industrial plants Lactic acid Nucleic acids Bioactive compounds Lactic acid bacteria Lactococcus lactis qPCR Real-time quantitative PCR Reverse transcription RT-qPCR Streptococcus thermophilus Polymerase chain reaction |
| spellingShingle |
Functional food Lactococcus lactis qPCR RT-qPCR Streptococcus thermophilus Alcohols Cheeses DNA Esters Functional food Industrial plants Lactic acid Nucleic acids Bioactive compounds Lactic acid bacteria Lactococcus lactis qPCR Real-time quantitative PCR Reverse transcription RT-qPCR Streptococcus thermophilus Polymerase chain reaction Pega, J. Pérez, C.D. Rizzo, S. Rossetti, L. Díaz, G. Ruzal, S.M. Nanni, M. Descalzo, A.M. The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| topic_facet |
Functional food Lactococcus lactis qPCR RT-qPCR Streptococcus thermophilus Alcohols Cheeses DNA Esters Functional food Industrial plants Lactic acid Nucleic acids Bioactive compounds Lactic acid bacteria Lactococcus lactis qPCR Real-time quantitative PCR Reverse transcription RT-qPCR Streptococcus thermophilus Polymerase chain reaction |
| description |
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds. © 2017 Elsevier Ltd |
| format |
JOUR |
| author |
Pega, J. Pérez, C.D. Rizzo, S. Rossetti, L. Díaz, G. Ruzal, S.M. Nanni, M. Descalzo, A.M. |
| author_facet |
Pega, J. Pérez, C.D. Rizzo, S. Rossetti, L. Díaz, G. Ruzal, S.M. Nanni, M. Descalzo, A.M. |
| author_sort |
Pega, J. |
| title |
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| title_short |
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| title_full |
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| title_fullStr |
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| title_full_unstemmed |
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening |
| title_sort |
incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect dna or mrna dynamics of streptococcus thermophilus and lactococcus lactis throughout and after the end of ripening |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v84_n_p838_Pega |
| work_keys_str_mv |
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