Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates

Three Streptococcus thermophilus strains, namely RBC6, RBC20, and RBN16, were proven to release bioactive peptides during whey protein concentrate (WPC) fermentation, resulting in WPC hydrolysates with biological activities. However, these bioactive peptides can break down during gastro-intestinal d...

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Detalles Bibliográficos
Autores principales: Helal, Ahmed, Pierri, Sara, Tagliazucchi, Davide, Solieri, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386367/
https://www.ncbi.nlm.nih.gov/pubmed/37512914
http://dx.doi.org/10.3390/microorganisms11071742

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386367/
https://www.ncbi.nlm.nih.gov/pubmed/37512914
http://dx.doi.org/10.3390/microorganisms11071742

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