Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

Munir, Masooma; Nadeem, Muhammad; Qureshi, Tahir Mahmood; Gamlath, Charitha J.; Martin, Gael M.; Hémar, Yacine; Ashokkumar, Muthupandian

doi:10.1016/j.ultsonch.2020.105140

Cited by 58 publications

(35 citation statements)

References 66 publications

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“…ACE inhibitory activity was the highest at the fifth week of ripening for the cheese model with LH-B01 culture and XT–312 starter heat treated at 65 °C. The increase in ACE inhibitory activities during ripening is in accordance with our previous findings [ 15 , 16 ] and others [ 31 , 40 , 41 , 42 ].…”

Section: Resultssupporting

confidence: 93%

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The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2021

Animals

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Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds (bioactive peptides, amino acids, etc.). The objective of this study was to evaluate the effect of adjunct heat-treated starter XT–312 and a cheese culture Lb. helveticus LH-B01 on the proteolytic activity and angiotensin converting enzymes inhibitors (ACE) in cheese models during ripening. Seven different cheese models were evaluated for: proteolytic activity using the spectrophotometric method with ortho-phthaldialdehyde (OPA), soluble nitrogen (SN), trichloroacetic acid-soluble nitrogen (TCA-SN) phosphotungstic acid-soluble nitrogen (PTA-SN), total nitrogen (TN), pH, contents of water, fat, as well as for total bacteria count (TBC), count of Lactococcus genus bacteria, count of Lb. helveticus, and number of non-starter lactic acid bacteria (NSLAB). Presence of adjunct bacterial cultures both in the form of a cheese culture LH-B01 and heat-treated XT–312 starter promoted primary and secondary proteolysis, which resulted in acceleration of the ripening process. ACE inhibitory activity and proteolytic activity was the highest throughout of ripening for cheese model with LH-B01 culture. The cheese models with the adjunct heat-treated starter were characterized by lower TBC, NSLAB and lower count of Lactococcus genus bacteria during ripening, compared to control cheeses.

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Section: Resultssupporting

confidence: 93%

“…helveticus peptidases. Results from our study agree with previous research, which indicated that after formed by rennet of soluble peptides, which were hydrolysis at a fast rate by bacterial peptidases [ 30 , 31 , 32 ].…”

Section: Resultssupporting

confidence: 93%

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2021

Animals

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“…However, Leong et al [ 36 ] reported that ultrasound treatment breaks down aggregates of casein and whey proteins, resulting in an increased availability of these proteins for proteolytic enzymes. Munir et al [ 37 ] also reported that an initial sonication treatment increases the proteolysis rate during the production of cheddar cheese and its subsequent maturation. Regarding the pretreatment, there was no significant effect of T. officinale addition (in the S2, S4, and S6 batches) or sonication condition (acoustic power level) on protein digestibility.…”

Section: Discussionmentioning

confidence: 99%

“…The authors showed that sonication increased the antioxidant properties of soy sauce, which was attributed, among others, to a significantly higher level of free amino acids and a large number of small peptides in the sonicated moromi. Another study indicated that free amino acids contributed to increased metal ion chelating activity and DPPH radical scavenging activity [ 37 ]. However, in the present study, pretreatment of meat with ultrasound during marinating with sour milk had a low effect on the variation in the content of free amino acids in trials.…”

Section: Discussionmentioning

confidence: 99%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

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“…During the last few years, consumers have been demanding for healthy, safe and nutritious food. Consequently, processors are attempting novel non-thermal techniques compared to traditional and thermal processing methods (Cheok et al, 2013;Munir et al, 2020). Thermal treatments ensure food safety and extend storage life, but they can cause losses of heat sensitive nutrients of the product (Gomez-Mejia et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Sonication and Microwave Processing of Phalsa Drink: A Synergistic Approach

Nadeem

Ghaffar

Hashim

et al. 2021

International Journal of Fruit Science

Self Cite

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Non-thermal processing techniques not only prevent the nutritional losses but also improve the food quality and security. In recent years, consumers demand healthy, safe, and nutritious food. Ultrasound is one of the emerging techniques, which is being studied extensively on various food products. On the other hand, in microwave treatment heat transfer is rapid, so sensory characteristics, nutrients, vitamin content, flavor and color of food are well preserved. A study was conducted on combined effect of sonication and microwave processing on phalsa drink and stored for 120 days. The juice was filled in plastic bottles, sealed and after microwave treatment immediately chilled in ice cold water at 4 ± 1°C. It was observed that synergistic approach of sonication and microwave had shown positive impact on nutritional quality of phalsa drink as it increased (p ≤ 0.05) the total phenolic, flavonoids, reducing power and antioxidant properties of phalsa drink and reduced the microbial load with increase in sonication time from 2 to 8 min. It was concluded that combination of sonication and microwave can be employed without chemical preservatives for treatment of phalsa drink with better retention of nutritional attributes.

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Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

Cited by 58 publications

References 66 publications

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Sonication and Microwave Processing of Phalsa Drink: A Synergistic Approach

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