Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product / S. Guglielmetti, I. De Noni, F. Caracciolo, F. Molinari, C. Parini, D. Mora. - In: APPLIED AND ENVIRONMENTAL MICROBIOLOGY. - ISSN 0099-2240. - 74:4(2008), pp. 1284-1288. [10.1128/AEM.02093-07]

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product

S. Guglielmetti
Primo
;
I. De Noni
Secondo
;
F. Molinari;C. Parini
Penultimo
;
D. Mora
Ultimo
2008

Abstract

Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.
ferulic acid esterase; chlorogenic acid; caffeic acid; lactobacillus-helveticus; fermented milk; in-vitro; antioxidant; rats; carcinogenesis; bioavailability
Settore CHIM/11 - Chimica e Biotecnologia delle Fermentazioni
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/36310
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