Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos

Hermosillo, Mexico

Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos

Hermosillo, Mexico
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Heredia-Castro P.Y.,Technological Institute of Los Mochis | Hernandez-Mendoza A.,CIAD | Hernandez-Mendoza A.,Instituto Tecnologico De Veracruz | Gonzalez-Cordova A.F.,CIAD | And 5 more authors.
Interciencia | Year: 2017

Lactic acid bacteria (BAL) are microorganisms that have been used by the food industry since they confer desirable sensorial and rheological characteristics in dairy products. BAL have the capacity to preserve dairy products by different metabolites, among them bacteriocins. These are ribosomally synthesized peptides that act mainly by forming pores in the cell membrane of bacteria, causing apoptosis. Bacteriocins are active against different pathogens, and are stable at different pH and temperatures. These characteristics make bacteriocins useful compounds with potential application in the food industry, particularly, to avoid contamination in cheese by pathogens. In addition, strategies have been proposed to improve bacteriocin activity, such as heat treatment and its application in the form of liposomes and films. In conclusion, the use of bacteriocins or BAL producing bacteriocins could be useful for sanitary control by the cheese industry.


Reyes-Diaz A.,Autonomous University of Puebla | Reyes-Diaz A.,Research Center en Alimentacion y Desarrollo | Gonzalez-Cordova A.F.,Research Center en Alimentacion y Desarrollo | Gonzalez-Cordova A.F.,Monterrey Institute of Technology | And 7 more authors.
Interciencia | Year: 2016

Milk proteins are the subject of numerous investigations, as they represent a supply of bioactive peptides beneficial to health. The characterization of the peptides is a fundamental step in order to understand how they exert their function. The present paper gathers, from a number of different studies, a list of peptidic sequences derived from milk proteins that have shown to have effect on the immune system. These sequences are described as to their length and aminoacid composition, as well as physical-chemical properties. The data shows that their length comprises 2 to 64 aminoacids. The most frequent ones are proline and glutamic acid. Tyrosine and lysine are present in in the extreme N-terminal and C-terminal, respectively, while arginine is at both extremes. These peptides have molecular weights <7kDa, although those <3kDa are most abundant. Also, their charges differ widely at physiological pH, between -7 and +8, being mainly of hydrophyllic character. The analysis of the gathered information in the present review could be of importance for the determination of the structural pattern and in turn the function of immuno-modulating peptides, as at present the structure-function relationships and the mechanisms employed by this peptides to exert the final effects are not completely elucidated.


Sosa-Castaneda J.,University of Sonora | Hernandez-Mendoza A.,Instituto Tecnologico De Veracruz | Gonzalez-Cordova A.F.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Vallejo-Cordoba B.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos
Interciencia | Year: 2014

The conjugated linoleic acid (CLA) is a bioactive lipid found in natural form, mainly in food derived from ruminants. It has been demonstrated that supplementing the diet with CLA leads to positive health effects in a large variety of in vivo models; however, it is not found in food in sufficient amounts. Thus, some strategies have been proposed to increase the availability of CLA in the organism through biotechnological processes. On of such strategies has been the use in food of lactic acid bacteria (LAB) that produce CLA (CLA-LAB). Another one has been the intake of LAB that, due to their particular characteristics, produce CLA once they have been implanted in the gut. A review is presented of research carried out on the endogenous production of CLA in the gut of monogastric organisms, and on the exogenous production in fermented diary foods. Also, the potential of CLA to promote beneficial effects on human health is presented.


Heredia-Castro P.Y.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Mendez-Romero J.I.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Hernandez-Mendoza A.,Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos | Acedo-Felix E.,Research Center en Alimentacion y Desarrollo | And 2 more authors.
Journal of Dairy Science | Year: 2015

Lactobacillus spp. from Mexican Cocido cheese showed to produce bacteriocin-like substances (BLS) active against. Staphylococcus aureus,. Listeria innocua,. Escherichia coli, and. Salmonella typhimurium by using the disk diffusion method. Crude extracts of. Lactobacillus fermentum showed strong inhibitory activity against. Staph. aureus,. L. innocua,. E. coli, and. Salmonella cholerae. Complete inactivation of antimicrobial activity was observed after treatment of crude extracts with proteinase K, pronase, papain, trypsin, and lysozyme, confirming their proteinaceous nature. However, antimicrobial activity was partly lost for some of the crude extracts when treated with α-amylase, indicating that carbohydrate moieties were involved. The antimicrobial activity of the crude extracts was stable at 65°C for 30 min over a wide pH range (2-8), and addition of potassium chloride, sodium citrate, ethanol, and butanol did not affect antibacterial activity. However, antimicrobial activity was lost after heating at 121°C for 15 min, addition of methanol or Tween 80. Fourteen out of 18. Lactobacillus spp. showed antimicrobial activity against different test microorganisms, and 12 presented bacteriocin-like substances. Generation time and growth rate parameters indicated that the antimicrobial activity of crude extracts from 3 different strains was effective against the 4 indicator microorganisms. One of the crude extracts showed inhibition not only against gram-positive but also against gram-negative bacteria. Bacteriocin-like substances produced by this specific. Lactobacillus strain showed potential for application as a food biopreservative. © 2015 American Dairy Science Association.


PubMed | Research Center en Alimentacion y Desarrollo and Laboratorio Of Quimica Y Biotecnologia Of Productos Lacteos
Type: Journal Article | Journal: Journal of dairy science | Year: 2015

Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-like substances (BLS) active against Staphylococcus aureus,Listeria innocua,Escherichia coli, andSalmonella typhimurium by using the disk diffusion method. Crude extracts of Lactobacillus fermentum showed strong inhibitory activity against Staph. aureus, L. innocua, E. coli, and Salmonella cholerae. Complete inactivation of antimicrobial activity was observed after treatment of crude extracts with proteinase K, pronase, papain, trypsin, and lysozyme, confirming their proteinaceous nature. However, antimicrobial activity was partly lost for some of the crude extracts when treated with -amylase, indicating that carbohydrate moieties were involved. The antimicrobial activity of the crude extracts was stable at 65C for 30min over a wide pH range (2-8), and addition of potassium chloride, sodium citrate, ethanol, and butanol did not affect antibacterial activity. However, antimicrobial activity was lost after heating at 121C for 15min, addition of methanol or Tween 80. Fourteen out of 18 Lactobacillus spp. showed antimicrobial activity against different test microorganisms, and 12 presented bacteriocin-like substances. Generation time and growth rate parameters indicated that the antimicrobial activity of crude extracts from 3 different strains was effective against the 4 indicator microorganisms. One of the crude extracts showed inhibition not only against gram-positive but also against gram-negative bacteria. Bacteriocin-like substances produced by this specific Lactobacillus strain showed potential for application as a food biopreservative.

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