Bioactive peptides fractions from traditional Iranian Koopeh cheese; lactic fermentation products

Banihashemi, Seyed Alireza; Nikoo, Mehdi; Ghasempour, Zahra; Ehsani, Ali

doi:10.1016/j.bcab.2020.101798

Cited by 18 publications

(3 citation statements)

References 42 publications

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“…This cheese is semi-hard type, characterized by high fat content, by buttery and pungent flavour. It has beneficial effects as antioxidant and antimicrobial activities attributed to antioxidant peptides and aromatic herbs content (Allium ampeloprasum, Cuminum [29]. The non-starter lactic acid bacteria are the dominant microorganisms of the ripening steps.…”

Section: Microbiota and Characteristics Of Traditionally Processed Cheesesmentioning

confidence: 99%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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The composition and production technology of the cheese are extremely diverse. There are a wide variety of microbial species on their surface, with a much smaller number inside of the product. The microbiota of the cheese may be composed of beneficial microorganisms, spoilage and foodborne pathogens. Identification and characterization of the microorganisms present in these products are important nutrition, food safety and technological aspects. During our work we evaluated the prevalence of allochthonous bacteria and microscopic fungi in traditionally processed cheeses from northeastern region of Transylvania, with classical microbiological culture methods. Based on the results the microbiota of the analysed cheeses was highly diversified. The identified bacteria with the highest prevalence from different selective media, were as follows: Escherichia coli, Enterococcus durans, Enterococcus faecalis, Shigella flexnerii, Proteus vulgaris, Stenotrophomonas maltophilia, Staphylococcus equorum subsp. equorum, Staphylococcus equorum subsp. linens, Halomonas alkaliphila, Kocuria rhizophila, Hafnia paralvei, Bacillus licheniformis and Klebsiella michiganensis.

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Section: Microbiota and Characteristics Of Traditionally Processed Cheesesmentioning

confidence: 99%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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“…The researcher has stated that the differences between the samples in the peptide profiles of UF White cheeses were detected in 20-60 minutes in the retention time and that the peak concentration decreased as the salinity increased. Akhgar et al (2016) and Banihashemi et al (2020) have reported that the HPLC chromatograms of the soluble fractions of slurry-added UF White cheese and the control cheese at pH 4.6 showed significant differences in terms of peptide profiles. The researcher has stated that the peptides formed at retention times of 22.5, 28.7, 36, 60, 66 and 68 minutes, the peaks observed during the retention time of 22.5-36 minutes were of low-molecular-weight-peptides and free amino acids whereas peaks of the hydrophobic peptides formed at later retention times.…”

Section: Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresismentioning

confidence: 99%

Determination of the Factors That Cause Bitterness During Shelf-Life in White Cheese Produced Using Ultrafiltrated Milk

Arisoy

Öner²

2021

Gıda

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This study aimed to determine the causes of bitterness problems in white cheese produced by ultrafiltration (UF). To investigate the association between the bitterness with the enzyme use or by the starter culture, white cheese was produced using UF-pasteurized and UF-raw milk with two different coagulating enzymes and two starter cultures with different proteolytic activities. Sensory analysis, protein, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen and acid degree values were determined on day 1, 30, 60 and 90 of the ripening periods. During the ripening process, bitterness was determined in the cheese samples due to proteolysis. The A cheese sample, which was produced using chymosin enzyme and a starter culture with high proteolytic activity, was determined to be the sample with the highest bitterness level in the sensory analyses, SDS-PAGE electrophoresis and HPLC analysis. 72.26% αs-casein hydrolysis was determined in the A cheese sample. According to HPLC results, a high hydrophobic peptide formation was determined with the increase in the area of hydrophobic peptides with a rate of 106% between 40 and 60 minutes.

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“…Los péptidos con actividad antioxidante son capaces de captar radicales libres y especies reactivas de oxígeno (ROS) (Khan et al, 2019). Este tipo de péptidos ha sido reportado en varios quesos alrededor del mundo (Dias da Silva et al, 2019;Kariyawasam et al, 2019;Timón et al, 2019;Banihashemi et al, 2020;Turan y Durak, 2022) y en el caso de quesos mexicanos las investigaciones más recientes se han realizado en quesos tales como el queso crema de Chiapas, el fresco, el cocido (Aguilar-Toalá et al, 2022) y el panela (López-Villafaña et al, 2023).…”

Section: Introductionunclassified

Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración

2023

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La proteólisis durante la maduración de los quesos contribuye a la generación de biopéptidos, y a cambios en las características sensoriales y texturales. El objetivo de este trabajo fue determinar la capacidad antioxidante, así como los cambios en las características sensoriales y texturales del queso añejo de Zacazonapan, durante la maduración (0, 30, 95 y 180 d). A los 95 días los extractos de los quesos evaluados presentaron el mayor contenido de proteína soluble. El grado de hidrólisis de proteínas obtenido a los 95 y 180 días de maduración fue 7.43 ± 0.34 y 6.44 ± 0.31 %, respectivamente. La captación del radical libre DPPH fue mayor a los 30 y 180 días (18.70 ± 0.48 y 19.92 ± 0.48 %, respectivamente), mientras que la mayor capacidad de absorción de radicales de oxígeno (ORAC) se registró a los 180 días. Con respecto a las características sensoriales, los quesos con 180 días presentaron atributos como sabor residual amargo, olor a pies, dureza, pungencia, sabor a queso madurado y apariencia porosa; además de una textura dura y baja elasticidad.

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Bioactive peptides fractions from traditional Iranian Koopeh cheese; lactic fermentation products

Cited by 18 publications

References 42 publications

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

Determination of the Factors That Cause Bitterness During Shelf-Life in White Cheese Produced Using Ultrafiltrated Milk

Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración

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