<i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity

<i>Lacticaseibacillus rhamnosus</i> GG and <i>Lactobacillus casei</i> Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity

Due to climate change and the development of sustainable foods, protein vegetable sources are being considered as promising food commodities. Fermentation is an ancient tool for obtaining bioactive compounds, and has been exploited for bioactive peptide production from different sources. Thus, this...

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Bibliographic Details
Main Authors: Areli Elizabeth García-Escamilla, Zaira Daniela Solís-Macías, Gabriela Mariana Rodríguez-Serrano, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura García-Curiel, Emmanuel Pérez-Escalante
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Biology and Life Sciences Forum
Subjects:
rye protein
lactic fermentation
probiotics
antidiabetic peptides
Online Access:https://www.mdpi.com/2673-9976/40/1/34
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