Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening

Abstract

19Gamalost, a mould-ripened semi-hard traditional Norwegian cheese, has previously

Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening

“…Usually, the formation of BA in cheese increase during ripening (Kebary et al 1999;Ordóñez et al 1997) but in Gamalost the development of putrescine did not increase further during ripening beyond 10 days until 30 days even though the content of the precursors of putrescine, i.e. arginine and glutamine increased during ripening in our previous study (Qureshi et al 2012a). After 30 days, the content of putrescine seemed to be decreased in the Gamalost, but as the standard deviation at 60 days was very high, that decrease seemed to be batch dependent.…”

“…Stratton et al (1991) reported that consumption of ripened cheese with high contents of BA may pose a risk on public health and histamine poisoning has been reported from Gouda, Swiss, Cheddar, Cheshire, Gruyere (Stratton et al 1991). The proteolysis of Gamalost is substantial and the content of free amino acids in this cheese is rather high as compared to other cheeses (Qureshi et al 2012a). The ripening of Gamalost is caused by a Mucor mould, which makes the ripening of Gamalost completely different from other cheeses, and the contribution of this mould to the production of menaquinones (MK) is unknown.…”

“…Gamalost cheeses were manufactured as described by Qureshi et al (2012a) and were kindly supplied by the dairy company TINE Meieriet Vik (Vik i Sogn, Norway). A peculiar step during manufacture is the cooking of the moulded cheese in whey at 90-95°C for 1-2 h. Five cheeses from each of three separate batches were selected randomly at the dairy and one cheese from each batch was frozen fresh (day 0), before the mould M. mucedo was added.…”

“…Normally, the cheese is sold after 10-12 days of ripening. Gamalost is a potential functional food due to its high angiotensin I-converting enzyme (ACE) inhibitory activity (Qureshi et al 2012a). Foods with high ACE inhibitory activity might reduce hypertension and therefore have a positive impact on blood pressure.…”

“…Foods with high ACE inhibitory activity might reduce hypertension and therefore have a positive impact on blood pressure. Although the proteolysis of Gamalost now has been well characterised (Qureshi et al 2012a), we know little of the development of other compounds in Gamalost which may influence health such as the content and development of biogenic amines and vitamin K during ripening.…”