Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines

Roudot-Algaron, F.

doi:10.1051/lait:1996425

Cited by 41 publications

(15 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, these strains had the highest capacity for proteolysis, which is an important process in cheesemaking. Indeed, proteolysis contributes to the development of cheese texture, flavors and aromas (Ardö et al, 2017;Andersen et al, 2010;McSweeney, 1997;Roudot-Algaron, 1996;Ardö, 2006). Previous measurements of proteolytic activity in synthetic media detected significant differences between P. roqueforti populations, but not between the two cheese populations (Dumas et al, 2020).…”

Section: Based On Chemical Analyses and Powerful Chromatographic Discmentioning

confidence: 99%

Strong effect ofPenicillium roquefortipopulations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Caron¹,

Piver²,

Péron³

et al. 2020

Preprint

View full text Add to dashboard Cite

The study of food microorganism domestication can bring important insights on adaptation mechanisms and have industrial applications. The Penicillium roqueforti mold is divided into four main populations, with two populations domesticated for blue-cheese making and two populations thriving in other environments. While most blue cheeses worldwide are made with the same P. roqueforti clonal lineage, the emblematic Roquefort cheeses are inoculated with a specific population. To study the differences among P.roqueforti populations in the context of domestication for cheesemaking, we compared blue cheeses made with the four fungal populations following Roquefort-type production specifications. We found that the P. roqueforti populations had a minor impact on the cheese bacterial diversity and none on the main microorganism abundance. The cheese P. roqueforti populations produced cheeses with higher percentages of blue area and with different sets and higher quantities of desired volatile compounds. The Roquefort P. roqueforti population in particular produced higher quantities of positive aromatic compounds in cheeses, which was related due to its most efficient proteolysis and lipolysis, and also produced cheeses with lower water activity, thus restricting spoiler microorganisms. Our results show the strong influence of P. roqueforti populations on several important aspects of cheese safety, appearance and flavour. The typical appearance and flavours of blue cheeses are therefore the result of human selection on P. roqueforti, thus constituting domestication, and the two cheese populations have acquired specificities. This has important implications for our understanding of adaptation and domestication processes as well as for improving cheese production.Importance: Several fungi have been domesticated for food fermentation, with selection for traits beneficial for food production. The mold used for making blue cheeses, Penicillium roqueforti, is subdivided into four genetically different populations, two being found in cheese, one being specific of the Roquefort protected designation of origin, and two in other environments. The cheese P. roqueforti populations produced bluer cheeses with higher quantities of desired volatile compounds. The Roquefort P. roqueforti population in particular produced higher quantities of positive aromatic compounds in cheeses, in relation to its most efficient proteolysis and lipolysis, and also produced cheeses with lower water activity, thus restricting spoiler microorganisms. Our results support that the blue cheese typical aspect and flavors are the result of a selection by humans and show the strong influence of P. roqueforti populations for several important aspects of cheese safety, aspect and flavor, paving the way for improving cheese production.

show abstract

Section: Based On Chemical Analyses and Powerful Chromatographic Discmentioning

confidence: 99%

Strong effect ofPenicillium roquefortipopulations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Caron¹,

Piver²,

Péron³

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…Since higher levels of hydrophobic peptides have been detected in bitter cheeses, the prevalence of the hydrophobic over hydrophilic oligopeptides could generate bitterness during cheese ripening. Bitterness, one of the most common cheese offflavours (Lemieux & Simard, 1992;Visser, Slangen, Hup & Stadhouders, 1983), is directly related to formation of peptides having well-defined structure (Roudot-Algaron, 1996). For instance the bitter peptide b- , formed by the action of rennet and starter organisms, has been recognised as a major cause of bitterness in Gouda cheese (Stadhouders, Hup, Exterkate, & Visser, 1983;Visser et al, 1983) as well as in Cheddar cheese (Pouchards, Lemieux, & Simard, 1989).…”

Section: Casein Oligopeptides Produced During Cheese Ripeningmentioning

confidence: 99%

Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

Pirisi

Pinna

Addis

et al. 2007

International Dairy Journal

View full text Add to dashboard Cite

“…More recently Sommerer and others (1998) concluded that small peptides had no effect on the taste of goat cheese. In addition, most of the low-molecularweight peptides, tasted as single compound from hydrolyzed casein or cheese, were described as bitter (Roudot-Algaron 1996). Although peptides have been thought to exhibit favorable flavor (van den Oord and van Waassenaar 1997), such peptides have not been reported in cheese so far.…”

Section: Significance On Tastementioning

confidence: 99%

Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler Cheese

Combes

Paterson

Amadò

2002

Journal of Food Science

View full text Add to dashboard Cite

Four peptides, derived from the N-terminal fragment of ␣ ␣ ␣ ␣ ␣ s1 -casein [CN (1-9), CN (1-12), CN (1-13) and CN (1-14)] were isolated from a low-molecular-weight extract of a commercial Emmentaler cheese (age: approx. 5.5 mo) by gel filtration and RP-FPLC. Capillary zone electrophoresis was used to check the purity of the peptides. Using automatic Edman degradation and MALDI-TOF mass spectrometry, amino acid sequence and molecular mass of the peptides were determined to identify them. The peptide ␣ ␣ ␣ ␣ ␣ s1 -CN (1-13) was identified for the first time in Emmentaler cheese. The peptide fraction was shown not to contribute to the characteristic flavor of Emmentaler cheese.

show abstract

Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines

Cited by 41 publications

References 56 publications

Strong effect ofPenicillium roquefortipopulations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Strong effect ofPenicillium roquefortipopulations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler Cheese

Contact Info

Product

Resources

About