A5015483427- Infant Nutrition and Health
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Gut microbiota and health
- Clostridium difficile and Clostridium perfringens research
Composés Alimentaires : Biofonctionnalités et risques Neurotoxiques
2022-2024
Université de Lorraine
2022-2024
Université de Bourgogne
2018
Institut Agro Dijon
2018
In addition to traditional use in fermented dairy products, S. thermophilus also exhibits anti-inflammatory properties both live and heat-inactivated form. Recent studies have highlighted that some hydrolysates from surface proteins of could be responsible partially for overall activity this bacterium. It was hypothesized attributed peptides resulting the digestion intracellular thermophilus. Therefore, total (TIP) two phenotypically different strains, LMD-9 CNRZ-21N, were recovered by...
Streptococcus thermophilus, a lactic acid bacterium widely used in the dairy industry, is consumed regularly by significant proportion of population. Some strains show vitro anti-inflammatory activity which not fully understood. We hypothesized that peptides released from surface proteins this during digestion could be implied activity. Consequently, we prepared peptide hydrolysate shaving and hydrolysis using trypsin, origin was checked liquid chromatography-tandem mass spectrometry...
Streptococcus thermophilus, a food grade bacterium, is extensively used in the manufacture of fermented products such as yogurt and cheeses. It has been shown that S. thermophilus strains exhibited varying anti-inflammatory activities vitro. Our previous study displayed this activity could be partially due to peptide(s) generated by trypsin hydrolysis surface proteins LMD-9. Surface protease PrtS source these peptides during gastrointestinal digestion. Therefore, peptide hydrolysates were...