(Downloads - 0)
For more info about our services contact : help@bestpfe.com
Table of contents
1. Literature review
1.1 Functional Foods
1.2 Bioactive peptides
1.3 Milk proteins as source of bioactive peptides
1.4 Bioactive peptides in cheeses
1.4.1 Antioxidant
1.4.2 Antihypertensive
1.5 The case of Mexican cheeses
1.5.1 Cotija cheese
1.5.2 Fresh goat cheese
1.6 Cheese microbiota
1.7 Cheese as a vehicle for viable microorganisms
1.8 Potential effect of cheese microorganisms on human health
1.9 Bacterial stress in the stomach
1.9.1 Protein expression
1.9.2 Transport protein activation
1.9.3 Metabolism modifications
1.9.3.1 Arginine Deiminase (ADI) pathway
1.9.3.2 Metabolism of urea
1.10 Bacteria stress in the intestine
1.10.1 Efflux pumps
1.10.2 Bile salt hydrolases
1.10.3 Extracellular polysaccharides
1.11 Effect of a food matrix in the microorganism survival
1.11.1 Dairy matrices
1.11.2 Dairy matrix effect on microorganism survival
1.12 Mechanisms for matrix protection effect
1.12.1 Preadaptation effect
1.12.2 Macrostructure effects
1.12.3 Microstructure effects
2. Results and Discussion
2.1: Angiotensin converting enzyme inhibitory and antioxidant peptides release during ripening of Mexican Cotija hard cheese
2.1.1 Presentation of the first article published in the Journal of Food Research
2.1.2 Article: Angiotensin converting enzyme inhibitors and antioxidant peptides release during ripening of Mexican Cotija hard cheese
Abstract
Introduction
Material and Methods
Results and Discussion
Conclusions
2.1.3 Complementary results
2.1.3.1 Evolution of pH
2.1.3.2 Moisture evolution
2.1.3.3 Protein evolution
2.1.3.4 Evolution of nitrogenous fractions during ripening
2.1.3.5 Nitrogenous fractions analysis by RP-HPLC
2.1.3.6 Antioxidant activity
2.1.3.7 ACE inhibitory activity
2.2: Antioxidant and angiotensin converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture. A preliminary study
2.2.1 Presentation of the second article published in the CyTA Journal of Food
2.2.2 Article: Antioxidant and angiotensin converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture. A preliminary study
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
2.3 Final remarks of section 2.1 and 2.2
2.4 Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during in vitro and in vivo digestion
2.4.1 Presentation of the third article in preparation
2.4.2 Article: Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during in vitro and in vivo digestion
Abstract
Introduction
Material and Methods
Results and Discussion
Conclusions
3. General discussion
4. Conclusions and perspectives
