Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

Saidi, Vahideh; Sheikh-Zeinoddin, Mahmoud; Kobarfard, F.; Soleimanian‐Zad, Sabihe; Doost, Ali Sedaghat

doi:10.1016/j.bcab.2020.101734

Cited by 11 publications

(11 citation statements)

References 48 publications

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“…Similar results have reported by Saidi et al. ( 2020 ); Psoni et al. ( 2003 ); and Awad ( 2006 ) for Lighvan, Greek, and Ras cheeses, respectively.…”

Section: Resultssupporting

confidence: 90%

“…responsible for pH decrease in cheese during ripening by heat treatment during pasteurization. Similar results have reported by Saidi et al (2020); Psoni et al (2003);and Awad (2006) for Lighvan, Greek, and Ras cheeses, respectively. In the study, Aminifar et al (2014) showed that carboxylic acids are the most important compounds produced over the cheese ripening process.…”

Section: Physicochemical Characteristicssupporting

confidence: 89%

“…They also noted that the presence of E. coli could increase the possibility of the existence of other pathogens in raw milk cheese. Since the presence of E. coli makes the cheese inedible, due to the high contamination of local Iranian cheeses more than foreign ones, it is necessary to observe some principles in the preparation and storage of Lighvan cheese to inhibit the high microbial contamination, which includes (i) heating of raw milk above 50℃, (ii) observing hygienic standards during production, (iii) using appropriate strains of Lactic starters, (iv) using salt, and (v) prolonging the ripening time (Saidi et al, 2020).…”

Section: E Colimentioning

confidence: 99%

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Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Rashtchi

Bazmi²,

Noshirvani

et al. 2021

Food Science & Nutrition

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Cheese is a highly appreciated dairy product of most people all over the world. Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma, as well as high nutritional value. However, several diseases related to the consumption of raw milk cheese have reported in the United States and other parts of the world. For example, many cases of death have been reported in raw milk cheeses contaminated with E. coli in the United States, Canada, and Europe. Therefore, raw milk cheese is one of the risky products (Yoon et al., 2016). Various foodborne bacteria including

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“…Similar results have reported by Saidi et al. ( 2020 ); Psoni et al. ( 2003 ); and Awad ( 2006 ) for Lighvan, Greek, and Ras cheeses, respectively.…”

Section: Resultssupporting

confidence: 90%

Section: Physicochemical Characteristicssupporting

confidence: 89%

Section: E Colimentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Rashtchi

Bazmi²,

Noshirvani

et al. 2021

Food Science & Nutrition

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“…Interest-ingly, compared with the yeast cultured in milk alone, we observed that the mixed fermentation method had a promoting effect on the production of GABA (e.g., K. marxianus B13-5), which may be related to the growth and metabolism of LAB (Supplemental Table S1, https: / / figshare .com/ articles/ dataset/ Supplementary _Table _1 _docx/ 14060669). These results were consistent with previous reports (Saidi et al, 2020). According to Means with different superscript letters differ between samples from different strains obtained on the same day (P < 0.05).…”

Section: Gaba Contentsupporting

confidence: 93%

Probiotic potential of γ-aminobutyric acid (GABA)–producing yeast and its influence on the quality of cheese

Li¹,

Zhang²,

Yin

et al. 2021

Journal of Dairy Science

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Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2-and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese.

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“…El tipo y la cantidad de aminas biogénicas en queso, es importante desde el punto de vista toxicológico y tecnológico, debido a que algunas aminas biogénicas tienen beneficios para la salud hasta cierta dosis, debido a su papel como neurotransmisores. Estas, son absorbidas en el intestino a través del sistema nervioso primario que conecta el nervio entérico al sistema nervioso central y de esta manera, regula la función cerebral que controla el estado de ánimo y el comportamiento (Saidi, Sheikh-Zeinoddin, Kobarfard, Soleimanian-Zad & Sedaghat Doost, 2020).…”

Section: Aminas Biogénicasunclassified

Compuestos bioactivos en quesos: biosíntesis, actividad biológica y contribución de las bacterias ácido lácticas

López-Mendoza

Adriano-Anaya²,

Gálvez-López³

et al. 2023

Agron. Mesoam.

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Introducción. A partir de 1990 se ha observado un incremento en la tasa de enfermedades asociadas con dietas poco saludables y estilos de vida sedentaria, cuya atención supone un reto para los sistemas de salud. Lo anterior, ha despertado el interés por los alimentos funcionales, es decir, aquellos que además de proporcionar macro y micronutrientes, aporten sustancias que poseen efecto fisiológico en el organismo, lo que se traduce en la mejora de la salud de quien lo ingiere. De manera genérica a estos compuestos se les conoce como bioactivos. Objetivo. Revisar las principales sustancias bioactivas reportadas en quesos, el papel de los microorganismos en la producción de las mismas y las rutas de biosíntesis de los principales compuestos. Desarrollo. La leche y sus derivados son productos alimenticios consumidos alrededor del mundo y presentan un incremento constante en su producción y consumo. Esta tendencia de mercado es debida a su sabor y aporte nutrimental. Uno de los derivados lácteos con mayor demanda en el mundo son los quesos. Son una fuente de sustancias como péptidos, ácidos grasos, vitaminas, bacteriocinas, ácidos orgánicos, ácido gamma aminobutírico, etc., todas con importante actividad biológica. Conclusión. La presencia, cantidad y disponibilidad de los compuestos bioactivos presentes en los quesos difiere, como resultado del tipo de leche empleada para su elaboración, el tipo de microorganismo empleado, ya sea como cultivo iniciador o secundario, así también como el proceso tecnológico empleado.

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Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

Cited by 11 publications

References 48 publications

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Probiotic potential of γ-aminobutyric acid (GABA)–producing yeast and its influence on the quality of cheese

Compuestos bioactivos en quesos: biosíntesis, actividad biológica y contribución de las bacterias ácido lácticas

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