Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria

In this paper, β-lactoglobulin (β-Lg) and sodium caseinate (SC) have been glycated via Maillard reaction with galactose and lactose and, subsequently, the effect of glycoconjugates hydrolyzed under simulated gastrointestinal digestion on the growth of pure culture of Lactobacillus, Streptococcus and...

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Veröffentlicht in:	International journal of food microbiology 2012-02, Vol.153 (3), p.420-427
Hauptverfasser:	Corzo-Martínez, Marta, Ávila, Marta, Moreno, F. Javier, Requena, Teresa, Villamiel, Mar
Format:	Artikel
Sprache:	eng
Schlagworte:	Bifidobacteria Bifidobacterium Bifidobacterium - growth & development Bifidobacterium - metabolism carbon caseinates Caseins - metabolism dairy protein Digestion Fermentation galactose Galactose - chemistry Galactose - metabolism glucose Glucose - metabolism glycation glycoconjugates glycopeptides Glycosylation hydrolysates ingredients Lactic Acid - metabolism Lactic acid bacteria Lactobacillus Lactobacillus - growth & development Lactobacillus - metabolism Lactoglobulins - chemistry Lactoglobulins - metabolism lactose Lactose - metabolism Lactulosyl-lysine Maillard Reaction milk proteins Milk Proteins - metabolism new methods novel foods Prebiotics Sodium caseinate Streptococcus Streptococcus - growth & development Streptococcus - metabolism Tagatosyl-lysine β-lactoglobulin
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