Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-12-20 DOI:10.1016/j.idairyj.2024.106169

Ecem Akan , Adem Yavaş , Mustafa Dikme

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引用次数: 0

Abstract

Recent research highlights paraprobiotics and postbiotics as viable alternatives to probiotics. This study examined kefir prepared with probiotics (Lacticaseibacillus casei 39) and paraprobiotics (autoclaved L. casei 39 cells), evaluating their physicochemical, microbiological, and bioactive properties. Paraprobiotic addition did not alter kefir composition. During 28-day storage, Lactobacillus spp. levels decreased in all kefirs but remained higher in probiotic kefir, maintaining L. casei 39 at 10⁸ CFU mL⁻¹. Notably, paraprobiotic kefir exhibited the highest protein hydrolysis degree (76.8%) following in vitro gastrointestinal digestion (P < 0.05). SDS-PAGE analysis of paraprobiotic kefir showed more intense bands for casein and β-lactoglobulin. Although antioxidant activity was similar across samples, probiotic kefir exhibited the strongest α-glucosidase inhibition (P < 0.05). Notably, paraprobiotic kefir displayed the highest anticancer activity against HT29 colon cancer cells (P < 0.05). These results suggest paraprobiotics as effective functional food components, offering comparable or enhanced bioactivity, improved stability, and easier production than traditional probiotics.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.