Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics-Reference-Cited by-同舟云学术

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Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics

Published:2020-07-17 Issue:32 Volume:68 Page:8744-8754
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pinto Gabriella¹,Picariello Gianluca²,Addeo Francesco³,Chianese Lina³,Scaloni Andrea⁴,Caira Simonetta⁴^ORCID

Affiliation:

1. Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy

2. Institute of Food Sciences, National Research Council, Via Roma, 64, 83100 Avellino, Italy

3. Department of Agriculture, Università degli Studi di Napoli “Federico II”, via Università 100, Parco Gussone, 80055 Portici, Italy

4. Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80147 Naples, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02603

Reference45 articles.

1. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

2. Proteolytic profiles of yogurt and probiotic bacteria

3. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

4. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

5. Formation and Degradation of Beta-casomorphins in Dairy Processing

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4. Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines;Amino Acids;2023-09-25

5. Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase-mediated lipid metabolism;Critical Reviews in Food Science and Nutrition;2023-08-24

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