Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Abstract

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

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

“…casei cultures over their five-week ripening and in the control cheeses after three weeks of ripening. Our previous study [ 4 ], with cheese models produced with additional Lactococcus genus bacteria, demonstrated the levels of TBPs (anserine and carnosine) to range from 78.55 in most variants to 142.15 mg kg −1 in these with additional Lactococcus lactis 11454. The TBPs contents determined after a five-week ripening in the cheese models with additional lactobacilli cultures analyzed in the present study were slightly higher (80.64–136.11 mg kg −1 ) than in most variants of cheeses with Lactococcus strain additions.…”

“…The contents of the free amino acids, biogenic amines, and bioactive dipeptides were determined in the cheese models using LC-ESI-IT-MS/MS following the methods described in our previous work [ 4 ]. Amino acids, biogenic amines, and bioactive peptides were determined with the Shimadzu LCMS 2020 HPLC system (Shim-Pol Inc., Warsaw, Poland) equipped with a DAD detector and a mass spectrometer operated in the ESI (electrospray ionization) mode.…”

“…In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids, which have a great impact on cheese aroma development [ 1 ]. Lactic acid bacteria (LAB) contribute to the synthesis of various substances during milk protein proteolysis that may positively affect a human body, like, e.g., amino acids, including ornithine, which exhibits sedating, soporific, and fatigue-attenuating effects [ 3 , 4 ]. Peptides encoded in the structures of precursor proteins activated via the proteolysis of the inactive forms of these proteins are called bioactive peptides.…”

Effect of collagen casing on the quality characteristics of fermented sausage

“…We thought that the better air permeability of pig casings made the total aerobic mesophilic bacteria in PC group higher than that in CC group in the early stage and then altered the function of the microbial enzyme system that decomposes protein to produce free amino acids. These free amino acids were precursors of biogenic amines, such as ornithine, which resulted in a high content of putrescine [ 33 , 34 ], which was the main reason for the difference in the biogenic amine content between the two groups [ 19 ].…”

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“…We thought that the better air permeability of pig casings made the total aerobic mesophilic bacteria in PC group higher than that in CC group in the early stage and then altered the function of the microbial enzyme system that decomposes protein to produce free amino acids. These free amino acids were precursors of biogenic amines, such as ornithine, which resulted in a high content of putrescine [33,34], which was the main reason for the difference in the biogenic amine content between the two groups [19].…”