1. Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product
- Author
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Ivano De Noni, Francesco Molinari, Carlo Parini, Simone Guglielmetti, Federica Caracciolo, and Diego Mora
- Subjects
Novel food ,Applied Microbiology and Biotechnology ,Esterase ,law.invention ,chemistry.chemical_compound ,Probiotic ,Caffeic Acids ,Functional food ,Chlorogenic acid ,law ,Caffeic acid ,Lactobacillus helveticus ,Molecular Structure ,Ecology ,biology ,food and beverages ,biology.organism_classification ,chemistry ,Biochemistry ,Food ,Food Microbiology ,Food Technology ,Chromatography, Thin Layer ,Chlorogenic Acid ,Carboxylic Ester Hydrolases ,Bacteria ,Food Science ,Biotechnology - Abstract
Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.
- Published
- 2008
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