پديد آورنده :
نجاتي، فاطمه
عنوان :
انتخاب سويه هايي از باكتري هاي اسيد لاكتيك با توانايي بهينه توليد GABA و پپتيدهاي بازدارنده ACE به منظور توليد يك فرآورده شير تخميري فراسودمند
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،145ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمود شيخ زين الدين، صبيحه سليمانيان زاد
توصيفگر ها :
فرا سودمند , پپتيدهاي زيست فعال , گاما آمينوبوتيريك
تاريخ نمايه سازي :
5/8/92
استاد داور :
هادي رضوي، حميدرضا رحماني، علي نصيرپور
كد ايرانداك :
ID557 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Development of a Functional Fermented Milk Product Using Selected LAB Strains with Optimized GABA and ACE Inhibitory Peptides Production Capabilities Fatemeh Nejati f nejati@ag iut ac ir Date of Submission Department of Food Science and Technology Isfahan University of Technology Isfahan Iran Degree Ph D Language Farsi Supervisors Dr M Sheikh Zeinoddin zeinodin@cc iut ac ir Dr S Soleimanian Zad soleiman@cc iut ac ir Departmetn of Food Science and Technology Isfahan University of Technology Isfahan Iran Abstract This study aimed at developing and characterizing a fermented milk with a potentially anti hypertensive effect due to the concurrent presence of Angiotensin I Converting Enzyme ACE inhibitory peptides and Gamma Amino Butyric Acid GABA Preliminarily lactic acid bacteria strains were screened based on the capacity of releasing ACE inhibitory peptides and of synthesizing GABA The most potent RP FPLC fraction from the milk fermented with Lactococcus lactis DIBCA had an ACE inhibitory activity expressed in terms of IC of mg mL a value which compares well to those reported for the majority of ACE inhibitory peptides identified in fermented milks This fraction contained a mixture of six peptides five of which shared motifs in common with previously reported ACE inhibitory peptides Lactobacillus plantarum PU was selected as the highest producer of GABA ca mg kg after h of milk fermentation Both of the above mentioned strains were selected and used as starters for consecutive milk fermentation After fermentation the milk contained both the lactic acid bacteria at the cell density of ca log CFU ml had a pH of ca and showed ACE inhibitory activity IC mg mL and a concentration of GABA ca mg kg which were compatible with the dosage for a mild antihypertensive effect Keywords Fermented milk Angiotensin converting enzyme inhibitory peptides Gamma amino butyric acid Lactic acid bacteria PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
محمود شيخ زين الدين، صبيحه سليمانيان زاد
استاد داور :
هادي رضوي، حميدرضا رحماني، علي نصيرپور
