用于生产新型功能性食品的细菌肉桂酰酯酶活性筛选。
Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product.
作者信息
Guglielmetti Simone, De Noni Ivano, Caracciolo Federica, Molinari Francesco, Parini Carlo, Mora Diego
机构信息
Department of Food Science and Microbiology, Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy.
出版信息
Appl Environ Microbiol. 2008 Feb;74(4):1284-8. doi: 10.1128/AEM.02093-07. Epub 2007 Dec 28.
Abstract
Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.
摘要
瑞士乳杆菌MIMLh5因其对绿原酸具有较强的肉桂酰酯酶活性而被选用，并用于制备含有高浓度游离咖啡酸的食品。该新型食品被证明具有较高的总抗氧化能力和潜在的益生菌特性。
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