Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

Laloy, Edith; Vuillemard, Jean-Christophe; Simard, R.E.

doi:10.1051/lait:1998439

Cited by 24 publications

(24 citation statements)

References 21 publications

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“…The fat/casein interface and residual whey pockets were the primary sites of liposome location. The localization of liposomes at the fat/casein interface has been reported in other studies and has been tentatively explained by the interactions between liposomes and fat globule membranes (36,38). On the other hand, the formation of nonlamellar membrane structures with immobilized nisin Z might ensure the presence of nisin Z at those sites during ripening and reduce its affinity for the lipid phase.…”

Section: Discussionsupporting

confidence: 70%

Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Benech

Kheadr

Lacroix

et al. 2002

Appl Environ Microbiol

104

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This study investigated both the activity of nisin Z, either encapsulated in liposomes or produced in situ by a mixed starter, against Listeria innocua, Lactococcus spp., and Lactobacillus casei subsp. casei and the distribution of nisin Z in a Cheddar cheese matrix. Nisin Z molecules were visualized using gold-labeled anti-nisin Z monoclonal antibodies and transmission electron microscopy (immune-TEM). Experimental Cheddar cheeses were made using a nisinogenic mixed starter culture, containing Lactococcus lactis subsp. lactis biovar diacetylactis UL 719 as the nisin producer and two nisin-tolerant lactococcal strains and L. casei subsp. casei as secondary flora, and ripened at 7°C for 6 months. In some trials, L. innocua was added to cheese milk at 10 5 to 10 6 CFU/ml. In 6-month-old cheeses, 90% of the initial activity of encapsulated nisin (280 ؎ 14 IU/g) was recovered, in contrast to only 12% for initial nisin activity produced in situ by the nisinogenic starter (300 ؎ 15 IU/g). During ripening, immune-TEM observations showed that encapsulated nisin was located mainly at the fat/casein interface and/or embedded in whey pockets while nisin produced by biovar diacetylactis UL 719 was uniformly distributed in the fresh cheese matrix but concentrated in the fat area as the cheeses aged. Cell membrane in lactococci appeared to be the main nisin target, while in L. casei subsp. casei and L. innocua, nisin was more commonly observed in the cytoplasm. Cell wall disruption and digestion and lysis vesicle formation were common observations among strains exposed to nisin. Immune-TEM observations suggest several modes of action for nisin Z, which may be genus and/or species specific and may include intracellular target-specific activity. It was concluded that nisin-containing liposomes can provide a powerful tool to improve nisin stability and availability in the cheese matrix.

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Section: Discussionsupporting

confidence: 70%

Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Benech

Kheadr

Lacroix

et al. 2002

Appl Environ Microbiol

104

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“…However, liposome-treated cheeses (LLN cheeses) contained slightly higher moisture levels (P Ͻ 0.05) than control cheeses. An increased moisture content of liposome-supplemented cheeses has been previously reported for cheddar cheese (22,26) and has been attributed to water binding at the surface of the liposome membrane.…”

Section: Discussionsupporting

confidence: 56%

Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture

Benech

Kheadr

Laridi

et al. 2002

Appl Environ Microbiol

148

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The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (10 5 to 10 6 CFU/ml). Liposomes with purified nisin Z were prepared from proliposome H and added to cheese milk prior to renneting to give a final concentration of 300 IU/g of cheese.The nisin Z-producing strain and nisin Z-containing liposomes did not significantly affect cheese production and gross chemical composition of the cheeses. Immediately after cheese production, 3-and 1.5-log-unit reductions in viable counts of L. innocua were obtained in cheeses with encapsulated nisin and the nisinogenic starter, respectively. After 6 months, cheeses made with encapsulated nisin contained less than 10 CFU of L. innocua per g and 90% of the initial nisin activity, compared with 10 4 CFU/g and only 12% of initial activity in cheeses made with the nisinogenic starter. This study showed that encapsulation of nisin Z in liposomes can provide a powerful tool to improve nisin stability and inhibitory action in the cheese matrix while protecting the cheese starter from the detrimental action of nisin during cheese production.Nisin is a cationic polypeptide of 34 amino acids produced by Lactococcus lactis strains (18, 47). Two natural variants of nisin (nisin A and nisin Z) are known and are equally distributed among nisin-producing strains (34). These variants differ by a single substitution, at position 27, with histidine (nisin A) and asparagine (nisin Z) (34). This structural modification gives nisin Z higher solubility and diffusion characteristics which are important for food applications (12).Nisin has an inhibitory effect against a wide variety of grampositive food-borne pathogens and spoilage microorganisms (40) and can also act on several gram-negative bacteria when the integrity of their outer membranes is disrupted (23,43). The use of nisin as a food preservative dates back to 1956, when nisin was proposed to control growth and spore formation of Clostridium botulinum and Clostridium sporogenes in cheese (31). Nisin is the only bacteriocin that has been approved by the World Health Organization as a preservative in food (46), and Nisalpin, the commercial product containing 2.5% pure nisin A, is being legally used in more than 50 countries for specific food applications (10). However, the loss of nisin activity from the commercial form has been reported for several food products during storage (8,9). Moreover, the use of nisin in its free form in cheese can be expensive and results in inhibitory effects against the suitable acidifying or aroma-p...

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“…Drake et al [16] ont démontré que des fromages fabriqués avec de la lécithine de soja (phospholipides d'origine végétale) avaient une teneur en humidité plus élevée que le fromage témoin. Il a été démontré également que l'incorporation au lait de fromagerie de PPL sous forme de liposomes (vésicules entourées de plusieurs membranes de PPL et utilisées pour encapsuler des enzymes), provoquait une augmentation de la teneur en eau de fromages standards de type Cheddar, y compris dans le cas où aucune substance n'était encapsulée dans les liposomes [23]. Les résultats de cette étude semblent donc confirmer que les phospholipides possèdent la capacité à retenir l'eau dans le caillé, d'où cette augmentation d'humidité dans les fromages allégés.…”

Section: Discussionunclassified

Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar

Turcot

Turgeon

St‐Gelais

2001

Lait

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-Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low fat Cheddar cheese. Skim milk, sweet buttermilk, UF milk retentate and UF buttermilk retentate were used to produce four cheese milks, in which proteins and fat were standardised, respectively to 40 and 20 g . kg -1 . However, the concentration of phospholipids in these cheese milks was adjusted to 0.3; 0.8; 1.0 and 1.2 g . kg -1 . These different cheese milks were used to produce reduced fat Cheddar cheeses with 50 % less fat. Results of compositional analyses indicated that the use of buttermilk affected low fat cheese composition. An average of 44% of phospholipids were retained in the cheese curds, whatever the type of cheese milk used to produce cheeses. The moisture content increased from 420 to 520 g . kg -1 with concentration of phospholipids, in spite of cheese manufacturing modifications (different coagulation time and whey off pH) carried out. However, the fat lost in whey was higher when cheese were made from milks rich in phospholipids. Low fat cheese yields increased from 9.4 to 11.7 kg . 100 kg -1 with concentration of phospholipids, but this increase was due to high water content in cheese, but not to better retention of the other milk components. These results indicate that buttermilk is an excellent source of phospholipids, which allows to increase low fat cheese moisture. type Cheddar dont la teneur en matières grasses a été réduite de 50 %. L'ajout de phospholipides sous forme de babeurre a modifié la composition des fromages allégés. En moyenne, 44 % des phospholipides ont été retenus dans tous les caillés, quel que soit le lait de fromagerie utilisé pour la production fromagère. La teneur en humidité des fromages est passée de 420 à 520 g . kg -1 avec l'augmentation de la teneur en phospholipides, malgré les modifications apportées lors de certaines étapes de la fabrication fromagère (temps de coagulation et pH de soutirage différents). Par contre, plus la teneur en phospholipides était élevée dans le lait de fromagerie, plus les pertes en matières grasses étaient éga-lement élevées dans le lactosérum. Les rendements fromagers bruts sont donc passés de 9,4 à 11,7 kg . 100 kg -1 avec l'augmentation de la teneur en phospholipides, mais cette augmentation n'était due qu'à la teneur élevée en eau des fromages et non pas à une meilleure rétention des autres constituants du lait. Les résultats confirment donc que le babeurre est une excellente source de phospholipides permettant d'augmenter facilement la teneur en humidité d'un fromage allégé de type Cheddar.fromage allégé / babeurre / phospholipide / ultrafiltration

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Characterization of liposomes and their effect on the properties of Cheddar cheese during ripening

Cited by 24 publications

References 21 publications

Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening

Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture

Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar

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