Journal of Dairy Science
Volume 93, Issue 1 , Pages 27-31 , January 2010

Short communication: Effect of kefir grains on proteolysis of major milk proteins

  • I.M.P.L.V.O. Ferreira

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • Corresponding Author InformationCorresponding author.
    • ,
  • O. Pinho

      Affiliations

    • Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
    • ,
  • D. Monteiro

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • S. Faria

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • S. Cruz

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • A. Perreira

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
    • ,
  • A.C. Roque

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
    • ,
  • P. Tavares

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal

Received 19 June 2009 ,Accepted 15 September 2009.

References 

  1. Angulo L, Lopez E, Lema C. Microflora present in kefir grains of the Galician region (north-west of Spain). J. Dairy Res. 1993;60:263–267
  2. Bertrand-Harb C, Ivanova IV, Dalgalarrondo M, Haertlle T. Evolution of β-lactoglobulin and α-lactalbumin content during yogurt fermentation. Int. Dairy J. 2003;13:39–45
  3. Bradford MM. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976;72:248–254
  4. Bramanti E, Sortino C, Onor M, Beni F, Raspi G. Separation and determination of denatured αs1- αs2-, β- and κ-caseins by hydrophobic interaction chromatography in cows’, ewes’ and goats’ milk, milk mixtures and cheeses. J. Chromatogr. A. 2003;994:59–74
  5. Bramanti E, Sortino C, Raspi G. New chromatographic method for separation and determination of denatured αs1- αs2-, β- and κ-caseins by hydrophobic interaction chromatography. J. Chromatogr. A. 2002;958:157–166
  6. Corli Witthuhn R, Schoeman T, Britz T. Isolation and characterization of the microbial population of different South African kefir grains. Int. J. Dairy Technol. 2004;57:33–37
  7. Ferreira IMPLVO, Caçote H. Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins. J. Chromatogr. A. 2003;1015:111–118
  8. Ferreira IMPLVO, Mendes E, Ferreira MA. HPLC/UV analysis of proteins in dairy products using a hydrophobic interaction chromatographic column. Anal. Sci. 2001;17:499–501
  9. Ferreira IMPLVO, Pinho O, Mota MV, Tavares P, Pereira A, Gonçalves MP, et al. Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates. Int. Dairy J. 2007;17:481–487
  10. Guzel-Seydim Z, Twyffels J, Seydim AC, Greene AK. Turkish kefir and kefir grains: Microbial enumeration and electron microscobic observation. Int. J. Dairy Technol. 2005;58:25–29
  11. Kabadjova-Hristova P, Bakalova S, Gocheva B, Moncheva P. Evidence for proteolytic activity of lactobacilli isolated from kefir grains. Biotechnol. Biotechnol. Equip. 2006;20:89–94
  12. Lin CW, Chen CL, Liu JR. Identification and characterisation of lactic acid bacteria and yeasts isolated from kefir grains in Taiwan. Aust. J. Dairy Technol. 1999;54:14–18
  13. Pescuma M, Hébert EM, Mozzi F, Valdez GF. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. J. Appl. Microbiol. 2007;103:1738–1746
  14. Rea MC, Lennartsson T, Dilon P, Drinan FD, Reville WJ, Heapes M, et al. Irish kefir like grains: Their structure, microbial composition and fermentation kinetics. J. Appl. Bacteriol. 1996;81:83–84
  15. Schmidt P, Vass A, Szakaly S. Effect of fermented milk diets on regeneration of rat liver. Acta Med. Hung. 1984;41:163–169
  16. Simova E, Beshkova D, Angelov A, Hristozova TS, Frengova G, Spasov Z. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J. Ind. Microbiol. Biotechnol. 2002;28:1–6
  17. Veloso AC, Teixeira N, Ferreira IMPLVO. Separation and quantification of the major casein fractions by reversed-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk adulterations. J. Chromatogr. A. 2002;967:209–218

PII: S0022-0302(10)70261-7

doi: 10.3168/jds.2009-2501

Journal of Dairy Science
Volume 93, Issue 1 , Pages 27-31 , January 2010

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