期刊名称：Liminalities : a Journal of Performance Studies
电子版ISSN：1557-2935
出版年度：2014
卷号：50
语种：English
出版社：Liminalities
摘要：ABSTRACTMilk has been considered to possess a plethora of biologically active substances that are encrypted in its protein subunits. Therefore a direct comparison for In-vitro cholesterol reduction effect was made between two types of casein hydrolysates produced from two probiotic bacteria, Lb. brevis and Lb. lactis. Both types of casein hydrolysates were prepared from skimmed milk and incubated up to 6hr, 12hr, 18hrs and 24hrs of incubation times at 37°C. The reduction in cholesterol level was determined and evaluated with considerable control samples. After treating the casein solution with two probiotic strains the degree of hydrolysis of Lb. brevis was 80% and that of Lb. lactiswas found 67% followed by the estimation of protein concentration and finally the hydrolysates were subjected to RP-HPLC. The results specified that there was a significant difference in cholesterol reduction trend with treatments and the bacterial cultures. Casein hydrolysates formed by Lb. brevis showed maximum cholesterol reducing activity (44.98%) at 6 hours of incubation period and that of Lb. lactis showed a maximum activity( 48.78%) at 12 hrs of incubation. Both bacteria showed considerable reduction in cholesterol levels. This clearly designates the importance of small peptides originated from milk protein in improving the human health. It has been suggested that the bioactive peptides produced from skimmed milk hydrolysates possess good cholesterol reducing capability which can be employed to the In -Vivo study level followed by incorporating them in food products and findings may prove useful in future studies.
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