Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese

Schirone, Maria; Tofalo, Rosanna; Perpetuini, Giorgia; Manetta, Anna Chiara; Gianvito, Paola Di; Tittarelli, Fabrizia; Battistelli, Noemi; Corsetti, Aldo; Suzzi, Giovanna; Martino, Giuseppe

doi:10.3390/foods7070108

Cited by 9 publications

(6 citation statements)

References 36 publications

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“…The FAAs content increased significantly during ripening in all samples, reaching values of 233.74, 252.54 and 296.84 mg leucine/g in R1, R2 and R3 cheeses respectively after 270 days of ripening. This increase is in agreement with previous observations in Caciocavallo Pugliese, in Picante cheese, in Kashkaval cheese and in other Pecorino cheeses [9,55,56,57,58]. The greater proteolytic activity in R3 cheeses was in agreement with Tofalo et al, (2015) [9] who observed a higher proteolytic activity for pig rennet than for calf and kid ones.…”

Section: Resultssupporting

confidence: 93%

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Tofalo

Perpetuini

Battistelli

et al. 2019

Foods

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The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

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Section: Resultssupporting

confidence: 93%

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Tofalo

Perpetuini

Battistelli

et al. 2019

Foods

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“…The excessive proteolysis in cheeses subjected to an uncontrolled ripening in terms of environmental conditions and duration leads to the formation of high concentrations of FAAs that can be decarboxylated, mainly by non-starter LAB, with the consequent release of biogenic amines, which are associated with poor flavor and potentially negative effects on consumer health. The most relevant biogenic amines are represented by histamine, tyramine, cadaverine, and putrescine, which are respectively synthesized starting from histidine, tyrosine, lysine, and ornithine [24].…”

Section: Metabolism Of Free Amino Acids (Faa)mentioning

confidence: 99%

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

et al. 2020

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Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

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“…Importantly, the increase in iodine did not result in a quantitative modification of other substances examined in milk and cheese. Our data confirm earlier studies showing unchanged gross composition in both sheep products (Schirone et al ., 2018; Iannaccone et al ., 2020) and cattle products (Iannaccone et al ., 2019).…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary iodine supplement on sheep milk and cheese

Carnicelli

Lizzi

Ponzi

et al. 2021

Journal of Dairy Research

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The work reported in this paper addresses the iodine nutritional deficiency that still affects a large number of people. For this purpose, we analyzed the possibility to use, as iodine vehicle, a hard typical ewe cheese, called Canestrato d'Abruzzo, derived from milk of ewes fed with an iodine-fortified diet. Both in the milk and the cheese of these animals, the iodine level was higher than that measured in sheep with a normal diet. An increase in the lactoferrin and iron content was evident in the whey derived from milk of the iodine group. Furthermore, in derived cheese, the caseins seemed more efficiently transformed in small peptides making the product more digestible and, for this reason, particularly suitable for feeding the elderly. In conclusion, the dairy products obtained from ewes fed with iodine diet contain more bioactive compounds so that they represent a useful food to prevent iodine and iron deficiency in lamb and humans.

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Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese

Cited by 9 publications

References 36 publications

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Effects of dietary iodine supplement on sheep milk and cheese

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