Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

Lü, Ling; Qu, Xiuwei; Qina, Xia; Wang, Haixia; Chen, Ping; Li, Xiaodong; Wang, Lina; Yang, Wanshuang

doi:10.1016/j.lwt.2018.04.053

Cited by 33 publications

(19 citation statements)

References 41 publications

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“…The results of RP were in accordance with the studies done by Liu et al [50]. The results were reported to significantly increased (P<0.05) for antioxidant activity after simulated gastrointestinal digestion.…”

Section: Discussionsupporting

confidence: 91%

Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Shaukat¹,

Nadeem²,

Qureshi³

et al. 2021

Preprint

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The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We studied first antioxidant and angiotensin converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g. cumin, clove and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove and black pepper) were tested into cheese matrix and only one level 0.2g/100g (0.2%) on the basis of cheese weight was considered good concerning sensory evaluation. Significant increase in ACE-inhibition (%) of processed Cheddar cheese as well as its WSE and ESE was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

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Section: Discussionsupporting

confidence: 91%

Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Shaukat¹,

Nadeem²,

Qureshi³

et al. 2021

Preprint

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“…The curds were milled and salted (2%, wt/wt) before being put into cheese molds and pressed at 4.5 kg pressure for 15 min, and then pressed at 18.14 kg pressure overnight. After pressing, ~500-g blocks of Cheddar cheese were vacuum-packaged and ripened at 4°C for 3 mo (Zhang et al, 2013b;Liu et al, 2018b). Cheeses were sampled at 0, 7, 14, 30, 60, and 90 d of storage.…”

Section: Cheese Manufacturementioning

confidence: 99%

“…plantarum strains was shown to possess desirable antioxidant activities (Dilna et al, 2015;Wang et al, 2017). The DPPH, hydroxyl, and ABTS radical scavenging abilities of cheese were found to correlate with the degree of proteolysis (Liu et al, 2018b). Therefore, incorporation of EPS-producing probiotics in foods, especially fermented dairy products, may be a promising technological strategy to supply dietary antioxidants.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

Fang

et al. 2019

Journal of Dairy Science

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This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of low-fat Cheddar cheese. Three batches of cheese were made by employing a non-EPS-producing cheese starter (control), in combination with Lb. plantarum JLK0142 as an adjunct and the purified EPS as an ingredient. Lactobacillus plantarum JLK0142 survived well in cheese, with counts of 7.99 log cfu/g after 90 d of ripening. All experimental cheeses (with adjunct culture or EPS ingredient) had higher moisture, proteolysis, and sensory scores, and lower hardness and cohesiveness compared with the control cheese. Water-soluble extracts from the experimental cheeses outperformed that of the control in scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and hydroxyl radicals, and inhibiting α-amylase, angiotensin-converting enzyme, and HT-29 tumor cell growth. Therefore, incorporation of the EPS-producing culture of Lb. plantarum JLK0142 is promising for improvement of low-fat cheese quality and bioactivities.

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“…Considering the complexity of the proteolytic systems of the most different LAB species and the importance of these enzymatic profiles in the release of biopeptides, the use of proteolytic adjunct cultures that produce enzymes with specificity to hydrolyze milk proteins and release bioactive peptides has been considered a strategy for the development of functional cheeses 14,16,54–60 …”

Section: Factors That Affect the Release Of Biologically Active Peptides In Ripened Cheesesmentioning

confidence: 99%

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

Baptista

Gigante

2021

J Sci Food Agric

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Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral‐binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry

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Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

Cited by 33 publications

References 41 publications

Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

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