Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

Egger, Lotti; Ménard, Olivia; Abbühl, Lychou; Duerr, Desirée; Stoffers, Helena; Berthoud, Hélène; Meola, Marco; Badertscher, René; Blaser, Carola; Dupont, Didier; Portmann, Reto

doi:10.1016/j.foodchem.2020.128154

Cited by 24 publications

(5 citation statements)

References 35 publications

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“…Cheese digestibility is different from that of milk and individual caseins or whey proteins; although the chemical composition of the protein is the same, the cheese structure is more complex. Cheese microstructure and texture have been shown to influence the rate of milk protein hydrolysis [ 33 , 34 ]. During cheese making, coagulation of the casein micelles is achieved by the enzymatic (chymosin) hydrolysis of k-casein and caseins, which are heat stable both as casein micelles and in the form of caseinates.…”

Section: Resultsmentioning

confidence: 99%

Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese

Rinaldi

Giovanni

Palocci

et al. 2023

Foods

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Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion method was used considering cheeses after 4 and 21 days of storage. The peptide profile and amino acids (AAs) released in digestion were analyzed to evaluate the level of protein degradation following in vitro digestion. The results showed the presence of shorter peptides in the digested cheese from pre-treated milk and 4-day ripening while this trend was not observed after 21 days of storage, showing the effect of storage period. A significantly higher content of AAs was found in digested cheese produced from milk subjected to a higher temperature of pasteurization, and there was a significant increase in total AA content in the cheese after 21 days of storage, confirming the positive effect of ripening on protein digestibility. From these results emerges the importance of the management of heat treatments on the digestion of proteins in soft cheese.

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Section: Resultsmentioning

confidence: 99%

Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese

Rinaldi

Giovanni

Palocci

et al. 2023

Foods

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“…lactis , L. plantarum/pentosus and Weissella paramesenteroides , with a relative abundance of Lc. lactis exceeding 50% [ 29 ]. In the present study W. paramesenteroides was also detected in five samples with a low abundance (<0.085%).…”

Section: Resultsmentioning

confidence: 99%

High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota

et al. 2022

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Background Next-generation sequencing (NGS) methods and especially 16S rRNA gene amplicon sequencing have become indispensable tools in microbial ecology. While they have opened up new possibilities for studying microbial communities, they also have one drawback, namely providing only relative abundances and thus compositional data. Quantitative PCR (qPCR) has been used for years for the quantification of bacteria. However, this method requires the development of specific primers and has a low throughput. The constraint of low throughput has recently been overcome by the development of high-throughput qPCR (HT-qPCR), which allows for the simultaneous detection of the most prevalent bacteria in moderately complex systems, such as cheese and other fermented dairy foods. In the present study, the performance of the two approaches, NGS and HT-qPCR, was compared by analyzing the same DNA samples from 21 Raclette du Valais protected designation of origin (PDO) cheeses. Based on the results obtained, the differences, accuracy, and usefulness of the two approaches were studied in detail. Results The results obtained using NGS (non-targeted) and HT-qPCR (targeted) show considerable agreement in determining the microbial composition of the cheese DNA samples studied, albeit the fundamentally different nature of these two approaches. A few inconsistencies in species detection were observed, particularly for less abundant ones. The detailed comparison of the results for 15 bacterial species/groups measured by both methods revealed a considerable bias for certain bacterial species in the measurements of the amplicon sequencing approach. We identified as probable origin to this PCR bias due to primer mismatches, variations in the number of copies for the 16S rRNA gene, and bias introduced in the bioinformatics analysis. Conclusion As the normalized microbial composition results of NGS and HT-qPCR agreed for most of the 21 cheese samples analyzed, both methods can be considered as complementary and reliable for studying the microbial composition of cheese. Their combined application proved to be very helpful in identifying potential biases and overcoming methodological limitations in the quantitative analysis of the cheese microbiota.

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“…To understand better the changes that occur in the bioactive peptides profile during gastrointestinal digestion of cheeses, several studies were performed using static and dynamic models that simulate the gastrointestinal digestion in vitro 17–22,35,71 . Despite the changes in peptide profiles during the digestion and the hydrolysis of some bioactive sequences, studies have shown the bioactive potential of cheeses after digestion and potential intestinal absorption of some bioactive fragments.…”

Section: Effect Of Gastrointestinal Digestion On Cheese‐derived Bioactive Peptides’ Stability and Releasementioning

confidence: 99%

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

Baptista

Gigante

2021

J Sci Food Agric

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Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral‐binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry

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Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

Cited by 24 publications

References 35 publications

Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese

Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese

High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

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