title: Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product.
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.
authors.affiliation: Department of Food Science and Microbiology, Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy. simone.guglielmetti@unimi.it
authors.forename: Simone
authors.initials: S
authors.lastname: Guglielmetti
authors.forename: Ivano
authors.initials: I
authors.lastname: De Noni
authors.forename: Federica
authors.initials: F
authors.lastname: Caracciolo
authors.forename: Francesco
authors.initials: F
authors.lastname: Molinari
authors.forename: Carlo
authors.initials: C
authors.lastname: Parini
authors.forename: Diego
authors.initials: D
authors.lastname: Mora
mesh_terms: D002109:Caffeic Acids / Q000378:metabolism; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D002726:Chlorogenic Acid / Q000378:metabolism*; D002855:Chromatography, Thin Layer; D005502:Food; D005524:Food Technology / Q000379:methods*; D052198:Lactobacillus helveticus / Q000201:enzymology*; D015394:Molecular Structure
chemical_list: D002109:Caffeic Acids; D002726:Chlorogenic Acid; D002265:Carboxylic Ester Hydrolases; C070196:feruloyl esterase; C040048:caffeic acid