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The ability of Lactobacillus helveticus strains to a production of biologically active peptides - an antioxidative properties of selected whey protein preparations fermented by these bacteria.

2014/15/N/NZ9/04042

Keywords

Descriptors

  • NZ1_9: Biotechnologia
  • NZ9_7: Naukowe podstawy żywienia i badania żywności

Panel

NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution

Uniwersytet Przyrodniczy w Lublinie, Wydział Nauk o Żywności i Biotechnologii

Voivodeship: lubelskie

Other projects carried out by the institution »

Principal investigator (from the host institution)

Katarzyna Weronika Skrzypczak

Number of co-investigators in the project: 2

Call

PRELUDIUM 8 – announced on 2014-09-15

Amount awarded
100 000 PLN
Project start date
2015-08-10
Project end date
2017-11-09
Project duration
27 months (the same as in the proposal)
Project status
Project settled

Equipment purchased [PL]

  1. Komora klimatyczna do przeprowadzenia procesów fermentacyjnych z modułem do analiz elektroforetycznych.
  2. Wirówka z prędkością do 18 000 rpm z chłodzeniem i wymiennymi rotorami dostosowanymi do różnej wielkości prób.. Cost: 23 000 PLN
  3. Wortex ze zmiennymi platformami na próbki o różnych objętościach. Cost: 3 596 PLN
  4. Łażnia wodna z mieszadłem magnetycznym.. Cost: 3 210 PLN

Information in the final report

Publication in academic press/journals (4)

  1. Distribution of cell envelope proteinases genes among Polish strains of Lactobacillus helveticus

    Authors:
    Katarzyna Skrzypczak, Waldemar Gustaw, Adam Waśko
    Academic press:
    Polish Journal of Microbiology (year: 2018, volume: 67, pages: 203-211), Publisher: Polish Society of Microbiologists
    Status:
    Published
    DOI:
    10.21307/pjm-2018-026 – link to the publication

  2. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

    Authors:
    K. Skrzypczak , W. Gustaw, E. Jabłońska - Ryś, M. Michalak - Majewska1, A. Sławińska, W. Radzki, K. Gustaw, A. Waśko
    Academic press:
    Acta Scientiarum Polonorum Technologia Alimentaria (year: 2017, volume: 16(2), pages: 199-207), Publisher: Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
    Status:
    Published
    DOI:
    10.17306/J.AFS.2017.0479 – link to the publication

  3. Ҡ-casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.

    Authors:
    K.Skrzypczak, W. Gustaw, D. Szwajgier,E.Fornal, A. Waśko
    Academic press:
    Journal of Food Science and Technology (year: 2017, volume: 54(11), pages: 3679-3688), Publisher: Springer
    Status:
    Published
    DOI:
    10.1007/s13197-017-2830-2 – link to the publication

  4. EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES

    Authors:
    Katarzyna Skrzypczak, Ewa Jabłońska-Ryś, Emilia Fornal, Aneta Sławińska, Wojciech Radzki, Adam Waśko and Waldemar Gustaw
    Status:
    Accepted for publication

Articles in post-conference publications (3)

  1. Study on antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus

    Authors:
    Katarzyna Skrzypczak, Ewa Jabłooska-Ryś, Aneta Sławioska, Waldemar Gustaw, Monika Michalak-Majewska, Wojciech Radzki, Klaudia Gustaw
    Conference:
    International Conference of Natural and Medical Science: Young Scientists, PhD Students and Student (year: 2017, pages: 44), Publisher: MEDtube Ltd.
    Date:
    conference 01-03.12.2017
    Status:
    Published

  2. Na szkoleniu w Państwie Środka

    Authors:
    Katarzyna Skrzypczak
    Conference:
    nie dotyczy (year: 2018, pages: 15-18), Publisher: Aktualności Uniwersytetu Przyrodniczego PL ISSN 1899-346X Rok XXII Nr 1(85) styczeń–luty 2018
    Date:
    conference nie dotyczy
    Status:
    Published
    DOI:
    link to the publication

  3. Book of Abstracts:,,Antioxidant properties of selected whey and milk protein preparations fermented by Lactobacillus helveticus strains

    Authors:
    Skrzypczak K, Gustaw W., Jabłońska-Ryś E., Michalak-Majewska M., Sławińska A., Radzki W., Ciołkowska A., Gustaw K., Waśko A
    Conference:
    The Food Factor I Barcelona Conference, 2-4 November 2016, Barcelona (Spain) (year: 2016, pages: 101), Publisher: Formatex Research Center
    Date:
    conference 02-04.11,2016
    Status:
    Published

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