Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Abstract

Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of Lactobacillus genus bacteria. The contents of amino acids varied considerably in the cheese models, depending on the bacterial strain added and ripening time. After five weeks of ripening, the total content of free amino acids in the cheese models ranged from 611.02 (a cheese model with Lactobacillus casei 2639) to 1596.64 mg kg−1 (a cheese model with Lb. acidophilus 2499). After the same time, the contents of the total biogenic amines in the cheese models with the addition of lactobacilli were lower than in the control cheese model (except for the model with Lb. rhamnosus 489). Anserine was detected in all cheese models (79.29–119.02 mg kg−1), whereas no L-carnosine was found over a five-week ripening period in the cheese models with Lb. delbrueckii 490 and Lb. casei 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing Lb. acidophilus 2499 (136.11 mg kg−1).

Antioxidant Activity of Milk and Dairy Products

“…Cheese is regarded as the main source of bioactive peptides due to the high protein content, the variety of proteolytic enzymes, and the degree of proteolysis during cheese ripening [194][195][196]. The antioxidant potential of milk increases during digestion even 2.5 times, which is associated with the release of antioxidant peptides [12].…”

“…Seven of these peptides showed strong antioxidant activity and were products of β-CN proteolysis. garbowska et al [194] determined changes in the content of bioactive peptides (anserine and L-carnosine) during the maturation of cheese produced with the addition of Lactobacillus (L. casei 2639, L. acidophilus 2499, L. rhamnosus 489, and L. delbrueckii 49). After a 5-week maturation period, cheese supplemented with L. acidophilus 2499 was characterized by the highest content of L-carnosine and anserine (136.11 mg/kg in total) in comparison with other cheese variants.…”

Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey

“…The inoculation of adjunct cultures is rather common in industrial cheese manufacture to accelerate the ripening process; however, it has an impact on FAA composition [27]. Correlations existing between cheese microbiota and specific FAAs have been highlighted by several authors [28][29][30]. In a previous study, it was demonstrated that in GP cheeses intentionally contaminated with Clostridium tyrobutyricum, the main species responsible for the so called "late blowing" defect in hard cheeses, high contents of free R REVIEW 2 of 10 investigated approaches.…”

Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese

“…Cheese fermented with Lactobacillus acidophilus has significantly improved antioxidant activity. Cheeses are fortified with L. acidophilus 2499; a microorganism that contains a good percentage of L-carnosine and anserine [57,58]. L-carnosine has a role in chelating metal ions and possesses antiglycating, antioxidative, and anticrosslinking characteristics.…”