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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pérez, Carolina Daiana, Ruzal, Sandra Mónica, Descalzo, Adriana María
Publicado:	2017
Materias:	Functional food Lactococcus lactis qPCR RT-qPCR Streptococcus thermophilus Alcohols Cheeses DNA Esters Industrial plants Lactic acid Nucleic acids Bioactive compounds Lactic acid bacteria Real-time quantitative PCR Reverse transcription Polymerase chain reaction
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v84_n_p838_Pega http://hdl.handle.net/20.500.12110/paper_00236438_v84_n_p838_Pega
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v84_n_p838_Pega
record_format	dspace
spelling	paper:paper_00236438_v84_n_p838_Pega2023-06-08T14:51:52Z 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 Pérez, Carolina Daiana Ruzal, Sandra Mónica Descalzo, Adriana María 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. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v84_n_p838_Pega http://hdl.handle.net/20.500.12110/paper_00236438_v84_n_p838_Pega
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	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 Pérez, Carolina Daiana Ruzal, Sandra Mónica Descalzo, Adriana María 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
author	Pérez, Carolina Daiana Ruzal, Sandra Mónica Descalzo, Adriana María
author_facet	Pérez, Carolina Daiana Ruzal, Sandra Mónica Descalzo, Adriana María
author_sort	Pérez, Carolina Daiana
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
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v84_n_p838_Pega http://hdl.handle.net/20.500.12110/paper_00236438_v84_n_p838_Pega
work_keys_str_mv	AT perezcarolinadaiana theincorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening AT ruzalsandramonica theincorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening AT descalzoadrianamaria theincorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening AT perezcarolinadaiana incorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening AT ruzalsandramonica incorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening AT descalzoadrianamaria incorporationofalphatocopherolandfunctionaldosesofphytosterolestersduringcheesemakingdoesnotaffectdnaormrnadynamicsofstreptococcusthermophilusandlactococcuslactisthroughoutandaftertheendofripening
_version_	1768543882473111552

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

Ejemplares similares