TY - JOUR
T1 - Lactobacillus helveticus
T2 - Health effects, current applications, and future trends in dairy fermentation
AU - Chelladhurai, Kobika
AU - Ayyash, Mutamed
AU - Turner, Mark S.
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
This study was funded by United Arab Emirates University, UAE , project 12R137 .
Publisher Copyright:
© 2023 The Authors
PY - 2023/6
Y1 - 2023/6
N2 - Background: Lactobacillus helveticus is a homofermentative, thermophilic starter bacterium commonly used in dairy processing to produce cheese and fermented milk. It is known for enhancing flavor and texture and improving the final products' health benefits. L. helveticus has a number of characteristic features that differentiate it from commonly used starter cultures, including the ability to metabolize galactose, high acidification rate, and strong proteolytic activity. Scope and approach: This article aims to review the key features of L. helveticus relevant to the dairy industry, i.e., technological advantages, health effects, current applications, and future trends in dairy fermentation. It provides an overview of the health benefits associated with the consumption of L. helveticus-fermented dairy products, which are enriched in bioactive components. The review covered some important strains, bioactive peptides, and their health advantages. Key findings and conclusions: L. helveticus is characterized by strong proteolytic activity that leads to the production of technologically- and physiologically active peptides that contribute to products’ flavor and health benefits. The consumption of L. helveticus-fermented dairy products was shown to contribute bioactive compounds with antimicrobial, antioxidant, antihypertensive, anticarcinogenic, gut-wellness, psychobiotic, and immunostimulatory effects. L. helveticus is, thus, a potential bacterium for use in future starter cultures designed for the production of functional dairy products.
AB - Background: Lactobacillus helveticus is a homofermentative, thermophilic starter bacterium commonly used in dairy processing to produce cheese and fermented milk. It is known for enhancing flavor and texture and improving the final products' health benefits. L. helveticus has a number of characteristic features that differentiate it from commonly used starter cultures, including the ability to metabolize galactose, high acidification rate, and strong proteolytic activity. Scope and approach: This article aims to review the key features of L. helveticus relevant to the dairy industry, i.e., technological advantages, health effects, current applications, and future trends in dairy fermentation. It provides an overview of the health benefits associated with the consumption of L. helveticus-fermented dairy products, which are enriched in bioactive components. The review covered some important strains, bioactive peptides, and their health advantages. Key findings and conclusions: L. helveticus is characterized by strong proteolytic activity that leads to the production of technologically- and physiologically active peptides that contribute to products’ flavor and health benefits. The consumption of L. helveticus-fermented dairy products was shown to contribute bioactive compounds with antimicrobial, antioxidant, antihypertensive, anticarcinogenic, gut-wellness, psychobiotic, and immunostimulatory effects. L. helveticus is, thus, a potential bacterium for use in future starter cultures designed for the production of functional dairy products.
KW - Bioactive compounds
KW - Fermentation
KW - Health benefits
KW - Lactobacillus helveticus
KW - Milk
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U2 - 10.1016/j.tifs.2023.04.013
DO - 10.1016/j.tifs.2023.04.013
M3 - Review article
AN - SCOPUS:85153686321
SN - 0924-2244
VL - 136
SP - 159
EP - 168
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -