Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

• Main Authors: Marcella F. Sperry, Hugo L.A. Silva, Celso F. Balthazar, Erick A. Esmerino, Silvia Verruck, Elane S. Prudencio, Roberto P.C. Neto, Maria Inês B. Tavares, Jaqueline C. Peixoto, Filomena Nazzaro, Ramon S. Rocha, Jeremias Moraes, Aline S.G. Gomes, Renata S.L. Raices, Márcia C. Silva, Daniel Granato, Tatiana C. Pimentel, Mônica Q. Freitas, Adriano G. Cruz
• Format: Article
• Language: English
• Published: Elsevier 2018-06-01
• Series: Journal of Functional Foods
• Subjects: Minas Frescal cheese; Lactobacillus casei 01; Dairy foods; Functional foods; Clinical trial; Hypertension
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464618301555

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of Minas Frescal cheese and to investigate the hematological and clinical effects of its regular consumption on hypertensive overweighed women (n = 30, 50 g, 28 days). Microbiological (lactic acid bacteria and probiotic counts), physicochemical parameters (proximate composition, pH, proteolysis, organic acid levels, and fatty acid profile), water mobility (TD-NMR), bioactivity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activity], and microstructure were evaluated. The addition of L. casei 01 (108 CFU/g) did not change the proximate composition and the microstructure of the cheeses, while a more suitable fatty acid profile, lower pH, and higher antioxidant and ACE inhibitory activities, proteolysis and organic acid levels were observed. L. casei 01 improved the total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, triacylglycerides, diastolic and systolic pressure, hemoglobin, and hematocrit count of the hypertensive overweighed women.