Title : Biochemical characterization of YoAlp®: A sheep-fermented milk obtained with autochthonous starter cultures
Abstract:
Fermented milks are a source of bioactive molecules with different potential benefits on human health and may be considered as functional foods. This study focused on YoAlp®, a newly isolated lactic acid bacteria (LAB) mixture used for the production of innovative food products.
Sheep milk and fermented milk have been collected and a biochemical characterization, by a proteomic approach, GC/MS and microtiter plate assay methods, have been conducted to evaluate their peptide, fatty acid and aromatic profile, and to assess potential health promoting effects. Furthermore, a comparison between sheep-fermented milks (SFM) made with commercial starter cultures and YoAlp®, has been performed, to evaluate the potential of the new mixture.
Peptide’s profile comparison shows a higher number of amino acidic frequencies using autochthonous starter cultures than commercial ones. Among these peptides, 20.78% and 29.87%, respectively, are supposed to be potentially bioactive. Furthermore, in both products, the fatty acid profile was similar to that of origin sheep milk, and concerning aromatic profile, YoAlp® shows yogurt typical aromatic assets. Considering bioactivity, ACE inhibition is high for both samples. Similar values, as expected by peptide profile analysis, have been obtained. Even in the case of antioxidant capacity, peptide profile bioactivity prediction has been confirmed by the assay showing a DPPH inhibition higher for SFM than for YoAlp®, but this difference is not statistically significant. Local strains of lactic acid bacteria seem to work as well as the commercial, but ensuring, at the same time, the preservation of biodiversity and typicality. However, further analyses are needed to understand microbial proteolytic activities and to investigate gastric digestion resistance of bioactive peptides.
Audience Take Away:
- The audience will get to know how to design and characterize an innovative product from a biochemical point of view.
- The audience will have a chance to specialize in their job, by the learning of a transferable model that can be applied in multiple food research contexts.
- This research could provide the impetus for the creation of innovative food products.
- This research could provide a relatively simple and efficient strategy to enhance biodiversity, fundamental pillar supporting all life on earth.
