Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product

Simone Guglielmetti; Ivano De Noni; Federica Caracciolo; Francesco Molinari; Carlo Parini; Diego Mora

doi:10.1128/AEM.02093-07

Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product

Appl Environ Microbiol. 2008 Feb;74(4):1284-8. doi: 10.1128/AEM.02093-07. Epub 2007 Dec 28.

Authors

Simone Guglielmetti¹, Ivano De Noni, Federica Caracciolo, Francesco Molinari, Carlo Parini, Diego Mora

Affiliation

¹ Department of Food Science and Microbiology, Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy. simone.guglielmetti@unimi.it

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.

Publication types

Comparative Study
Research Support, Non-U.S. Gov't

MeSH terms

Caffeic Acids / metabolism
Carboxylic Ester Hydrolases / metabolism*
Chlorogenic Acid / metabolism*
Chromatography, Thin Layer
Food Technology / methods*
Food*
Lactobacillus helveticus / enzymology*
Molecular Structure

Substances

Caffeic Acids
Chlorogenic Acid
Carboxylic Ester Hydrolases
feruloyl esterase
caffeic acid