Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures

Abstract

The main aim of this study was to transform bovine colostrum into a tribiotic product through a metabolic conversion with a microbial consortium based on artisanal and starter microorganisms. As such, the bovine colostrum was firstly transformed enzymatically for 48 h with a selected strain of a non-pathogenic Candida lipolytica strain, and then lactic acid fermentation was performed for 48 h, by using a co-culture of 25 g/L fresh kefir grains and a 10 g/L commercial FreshQ® culture (Chr. Hansen, Denmark). The obtained product is recommended to be used as an ingredient for the milk-derived nutraceuticals’ formulation. As such, the product displayed increased antioxidant potential of 3.15 mM Trolox equivalent/g. Furthermore, the peptide fractions with a molecular weight lower than 3 kDa showed a notable in vitro ABTS radical scavenging activity, similar to a concentration of 2 nM captopril, hence proving a high potential in reducing the blood pressure.

Keywords

• bovine colostrum
• biotransformation
• kefir grains
• selected starters
• bioactive peptides
• prebiotics
• ace inhibition
• antioxidant activity
• antimicrobial activity