Functional Properties and Metabolic Profile of National Fermented Products of Russia and South Africa
Abstract
. Both Russia and South Africa have a long-standing history of fermented milk product consumption. Along with the products widely distributed around the world, such as yoghurts, in each of these countries there are a number of national products. An example of a widely demanded fermented milk product in Russia is Kefir.This productis used not only as a food source in the diet of children and adults, but also in medical institutions, since ithasa positive effect onhuman health when consumed regularly. South Africa is characterized by the consumption of products such as Amasi,which is produced commercially. Its consumption has also been shown to have beneficial effects on the digestive system. In this research, the metabolic profiles(fatty acid composition and volatile compounds) of these fermented milk products were analyzed and these showed significant differences. The results indicated that this metabolite composition reflected the different production protocols and microbial complexity of these dairy products. The functional properties of the studied drinks were also considered.The average content of L-leucine equivalents in Amasi was slightly higher (6.5-8.9mMol×L −1) than in Kefir (4.9-6.7mMol×L −1). Antioxidant and antihypertensive activity of the fermented products correlated with the depth of hydrolysis of the milk proteins. Amasishowed higher antioxidant and antihypertensive activities (600- 796µМolТE/ml and 1.3-1.5mg/ml, respectively) than Kefir (246-574µМolТE/ml and 2.0-4.3mg/ml, respectively).
Keywords: fermented products, Kefir, Amasi,metabolic profile, antioxidant potential, antihypertensive properties
References
[1] Rosa DD, Dias MMS, Grzes´kowiak LM et al. Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews. 2017;30:82-96. doi: 10.1017/S0954422416000275
[2] Prado MR, Blandón LM, Vandenberghe LPS et al. Milk kefir: Composition, microbial cultures, biological activities, and related products.Frontiers in Microbiology. 2015;6. 1177-1177 doi:10.3389/fmicb.2015.01177
[3] Santos A, Mauro S, Sanchez A, Torres JM, Marquina D. The antimicrobial propertiesof different strains of Lactobacillus spp.isolated from Kefir. Systematic and Applied Microbiology. 2003;26:434–437. doi: 10.1078/072320203322497464
[4] Rodrigues KL, Caputo LRG, Carvalho JCT, Evangelista J, Schneedorf JM. Antimicrobial and healing activity of kefir and kefiran extract.International Journal of Antimicrobial Agents. 2003;25:404–408. doi:10.1016/j.ijantimicag.2004.09.020
[5] Nielsen B, Gurakan GC, Unlu G. Kefir: A multifaceted fermented dairy product. Probiotics Antimicrobial Proteins. 2014;6:123-135. doi: 10.1007/s12602-014-9168-0
[6] Osvik RD, Sperstad S, Breines E et al. (2013).Bacterial diversity of Amasi, a South African fermented milk product, determined by clone library and denaturing gradient gel electrophoresis analysis.African Journal of Microbiology Research. 2013;7(32):4146-4158.doi: 10.5897/AJMR12.2317
[7] Adler-Nissen, J.Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid.Journal of Agricultural and Food Chemistry. 1979;27(6):1256–1979.doi:10.1021/jf60226a042
[8] Ou B, Hampsch-Woodill M, Prior RL. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry. 2001;49:4619–4626. doi:10.1021/jf010586o
[9] Prior RL, Hoang H, Gu L et al. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples.Journal of Agricultural and Food Chemistry. 2003;51:3273–3279. doi:10.1021/jf0262256
[10] Araujo MC, Melo RL, Cesari MH, Juliano MA, Juliano L, Carmona AK. Peptidase specificity characterization of C- and N-Terminal catalytic sites of angiotensin Iconverting enzyme.Biochemistry. 2000;39:8519–8525. doi:10.1021/bi9928905
[11] Stoyanova LG, Ustyugova EA, Netrusov AI. Antibacterial metabolites of lactic acid bacteria: Their diversity and properties. Applied Biochemistry and Microbiology. 2012;48(3), 229-243
[12] Condursoa C, Verzeraa A, Romeoa V, Ziinoa M, Conteb F. (2008). Solidphasemicroextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life. International Dairy Journal. 2008;18:819– 825. doi: 10.1016/j.idairyj.2007.12.005
[13] ChengHF. Volatile flavor compounds in yogurt: A review. Critical Reviews in Food Science and Nutrition. 2010;50:938–950. doi: 10.1080/10408390903044081
[14] Dan T, Ren W, Liu Y et al. (2019) Volatile flavor compounds profile and fermentation characteristics of milk fermented by Lactobacillusdelbrueckii subsp. bulgaricus.Frontiers in Microbiology. 2019.10. 2183-2185.doi:10.3389/fmicb.2019.02183