Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria

International Journal of Food Microbiology

Volumn 255, Issue , 2017, Pages 32-41

  Bottari, Benedetta ^b   Quartieri, Andrea ^a   Prandi, Barbara ^b   Raimondi, Stefano ^a   Leonardi, Alan ^a   Rossi, Maddalena ^a   Ulrici, Alessandro ^a   Gatti, Monica ^b   Sforza, Stefano ^b   Nocetti, Marco ^c   Amaretti, Alberto ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c Servizio Tecnico Consorzio Del Formaggio Parmigiano Reggiano   (Italy)

Author keywords

Bifidobacterium; Bioactive peptides; Cheese; Intestinal microbiota; Lactobacillus; Parmigiano Reggiano; Simulated gastrointestinal digestion

Indexed keywords

AMINO ACID; BETA LACTOGLOBULIN; DIPEPTIDE; NITROGEN; PEPTIDE; PEPTONE; PHOSPHOPEPTIDE; PLASMA PROTEIN; PROBIOTIC AGENT; MILK PROTEIN; PEPTIDE HYDROLASE;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BIFIDOBACTERIUM; CHEESE; CHEESE RIPENING; CLINICAL EVALUATION; COLON FLORA; COMMENSALISM; CONTROLLED STUDY; DIGESTION; FECES CULTURE; GASTROINTESTINAL TRANSIT; HUMAN; HYDROPHOBICITY; IN VITRO STUDY; INTESTINE FLORA; LACTOBACILLUS; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MILK; NONHUMAN; PARMIGIANO REGGIANO; PEPTIDE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

BIFIDOBACTERIUM; CHEESE; DIGESTION; GASTROINTESTINAL MICROBIOME; HUMANS; LACTOBACILLUS; MILK PROTEINS; PEPTIDE HYDROLASES; PEPTIDES;

EID: 85020045508     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.05.015     Document Type: Article

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