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Probiotic Lactic Acid Bacteria: A Review

Food and Nutrition Sciences 2014年第18期5卷 1765-1775页

作者： Emiliano J. Quinto Pilar Jiménez irma caro Jesús Tejero Javier Mateo Tomás Girbés Department of Food Science and Nutrition Faculty of Medicine and CINAD (Centro de Investigación en Nutrición Alimentación y Dietética Edificio Lucia) University of Valladolid Valladolid Spain Department of Food Hygiene and Technology Faculty of Veterinary Medicine University of León León Spain

Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, and depend on the amount of bacteria available in the gastrointestinal tract. Consumers are very concerned of chemical preservatives and processed foods. However, products with or processed with LAB are accepted as a natural way to preserve food and promote health. This paper aimed to review the recent data in regard to the role of probiotic LAB in the preservation of foods, in the immunomodulation in the gastrointestinal tract, and in its health

关键词： Lactic Acid Bacteria Probiotic Gastrointestinal Tract Health

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Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

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Food and Nutrition Sciences 2014年第4期5卷 366-375页

作者： irma caro Sergio Soto Lucía Fuentes Néstor Gutiérrez-Méndez Briselda García-Islas Karol E. Monroy-Gayosso Javier Mateo Centro de Investigación en Ciencia y Tecnología de los Alimentos Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico Departamento de Higiene y Tecnología de los Alimentos Universidad de León León Spain Departamento de Higiene y Tecnología de los Alimentos Universidad de León León Spain Instituto Tecnológico Superior del Oriente del Estado de Hidalgo Apan Mexico Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Chihuahua Mexico.

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

关键词： Cheese Properties Oaxaca Panela Manchego Botanero Morral Ethnic Food Tenate Traditional Cheese

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Comparative Analysis of the Antioxidant and Free-Radical Scavenging Activities of Different Water-Soluble Extracts of Green, Black and Oolong Tea Samples

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Food and Nutrition Sciences 2014年第22期5卷 2157-2166页

作者： Jesús Tejero Sara Gayoso irma caro Damián Cordoba-Diaz Javier Mateo José E. Basterrechea Tomás Girbés Pilar Jiménez Nutrició n y Bromatologí a Facultad de Medicina and CINAD (Centro de Investigaci&oacute n en Nutrició n Alimentaci&oacute n y Dietética Edificio Lucia-Parque Cientí fico) Universidad de Valladolid Valladolid Spain Farmacia y Tecnologí a Farmacéutica Facultad de Farmacia and IUFI (Instituto Universitario de Farmacia Industrial) Universidad Complutense de Madrid Madrid Spain Higiene de los Alimentos y Tecnologí a Facultad de Veterinaria Universidad de Le&oacute n Le&oacute n Spain

Extracts of 40 green, black or oolong high quality tea samples from China, Japan or India among others, have been prepared according to the manufacturer instructions and assayed for total polyphenols content using the Folin-Ciocalteu phenol reagent. In addition, the antioxidant activity was assessed by the CUPRAC method and the free-radical scavenging activity was determined using the antioxidant-promoting decay of the stable free-radical DPPH. Caffeine and the most important catechins were identified using RP-HPLC previously validated method. Results from this study suggest that teas, even though they content similar amounts of caffeine, differ considerably in polyphenolic content and therefore in antioxidant and free-radical scavenging activities, depending on the part of the plant used and the process applied to the material for the preparation of the final tea presentation. Correlations among Folin-Ciocalteau’s reactivity of tea samples, the neocuproine reactivity, the DPPH decolourization and the HPLC analysis suggest that the antioxidant activity is due essentially to polyphenolic compounds present in teas, mainly EGCG. The best extraction method of tea powder was the one indicated by dealers. In general, the richest samples belong to green teas and the poorest samples belong to the black teas.

关键词： Tea Polyphenols Antioxidants Free-Radical Scavenging

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