Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures

• Main Authors: Mihaela Cotârleţ, Aida Mihaela Vasile, Alexandra Gaspar-Pintiliescu, Anca Oancea, Gabriela Elena Bahrim
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: CyTA - Journal of Food
• Subjects: bovine colostrum; biotransformation; kefir grains; selected starters; bioactive peptides; prebiotics; ace inhibition; antioxidant activity; antimicrobial activity
• Online Access: http://dx.doi.org/10.1080/19476337.2020.1745287
• ISSN: 1947-6337; 1947-6345

The main aim of this study was to transform bovine colostrum into a tribiotic product through a metabolic conversion with a microbial consortium based on artisanal and starter microorganisms. As such, the bovine colostrum was firstly transformed enzymatically for 48 h with a selected strain of a non-pathogenic Candida lipolytica strain, and then lactic acid fermentation was performed for 48 h, by using a co-culture of 25 g/L fresh kefir grains and a 10 g/L commercial FreshQ® culture (Chr. Hansen, Denmark). The obtained product is recommended to be used as an ingredient for the milk-derived nutraceuticals’ formulation. As such, the product displayed increased antioxidant potential of 3.15 mM Trolox equivalent/g. Furthermore, the peptide fractions with a molecular weight lower than 3 kDa showed a notable in vitro ABTS radical scavenging activity, similar to a concentration of 2 nM captopril, hence proving a high potential in reducing the blood pressure.