Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product.
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.
Guglielmetti
Simone
S
Department of Food Science and Microbiology, Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy. simone.guglielmetti@unimi.it
De Noni
Ivano
I
Caracciolo
Federica
F
Molinari
Francesco
F
Parini
Carlo
C
Mora
Diego
D
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
D002109:Caffeic Acids; D002726:Chlorogenic Acid; D002265:Carboxylic Ester Hydrolases; C070196:feruloyl esterase; C040048:caffeic acid