Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Abadía‐García, Lucía; Cardador, Anaberta; Campo, Sandra T. Martín del; Arvízu, Sofía M.; Castaño‐Tostado, Eduardo; Regalado‐González, Carlos; García-Almendárez, Blanca E.; Amaya-Llano, Silvia L.

doi:10.1016/j.idairyj.2013.04.005

Cited by 96 publications

(53 citation statements)

References 29 publications

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“…Nitrogenous fractions (ASN, NPN, EtOH-SN, and EtOH-NSN) were profiled according to the method of Abadía-García et al (2013). Resulting peaks were divided according to their retention time into hydrophilic (HI) and hydrophobic (HO) peptides following the criteria of Gonzalez de Llano et al (1995).…”

Section: Nitrogenous Fractions Analysis By Rp-hplcmentioning

confidence: 99%

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ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Hernández-Galán¹,

Cardador‐Martínez²,

Picque³

et al. 2016

JFR

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Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2-diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.

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Section: Nitrogenous Fractions Analysis By Rp-hplcmentioning

confidence: 99%

“…ASN and NPN fractions antioxidant activity of each ripening point were tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, following the method of Abadía-García et al (2013). Samples were tested in triplicate and the results were expressed as DPPH·discoloration percentage.…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Hernández-Galán¹,

Cardador‐Martínez²,

Picque³

et al. 2016

JFR

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“…It has to be noted that the white brined cheese enabled the probiotic to maintain its critical concentration level of 10 7 cfu g -1 . Abadía-García et al [44] incorporated L. casei, L. rhamnosus GG and a commercial mix of probiotics in cottage cheese. L. casei count was 10 8 cfu g −1 , while the other probiotic populations remained at levels of about 10 6 cfu g −1 during 28 days of storage at 8 °C.…”

Section: Microbiology Of the Cheesesmentioning

confidence: 99%

Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei

Dabevska-Kostoska¹,

Velickova

Kuzmanova

et al. 2015

Maced. J. Chem. Chem. Eng.

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The traditional white brined cow cheese was tested as a delivery vehicle for probiotic bacteria. The cheese was manufactured from pasteurized cow's milk at an industrial scale, at the same time in three batches, each of 1000 liters milk. Two different initial concentrations of the probiotic bacterium Lactobacillus casei (3.86·10 7 and 5.81·10 7 cfu g -1 ) were used. The cheese had relatively short period of ripening (40 days), large percentage of fat (~52% d.m.) and suitable pH values (~4.5) for the survival of probiotics. At the end of the ripening, the probiotic counts were 1.74·10 8 and 3.72·10 8 cfu g -1 , respectively. There was no significant difference in most of the quality parameters at the p < 0.05 level between the two probiotic cheeses. Nitrogen fractions and fat content were the key components influencing the overall quality of the cheese samples. The principal component analysis of the sensory attributes demonstrated that the flavor contributed the most to the overall acceptance of all types of cheeses.Keywords: white brined cheese; probiotic, Lactobacillus casei; sensory analysis ТРАДИЦИОНАЛНО БЕЛО САЛАМУРЕНО СИРЕЊЕ КАКО НОСАЧ НА ПРОБИОТСКАТА БАКТЕРИЈА LACTOBACILLUS CASEIТрадиционалното бело кравјо саламурено сирење беше испитано како носач на пробиотска бактерија. Сирењето од пастеризирано кравјо млеко беше произведено во индустриски услови, истовремено во три шаржи, секоја од по 1000 литри млеко. Беа употребени две различни почетни концентрации на пробиотската бактерија Lactobacillus casei (3,86·10 7 и 5,81·10 7 cfu g -1 ). Сирењето имаше релативно кус период на зреење (40 дена), голем процент маснотии (~52% c.м.) и погодна pH вредност (~4.5) што е добар предуслов за преживување на пробиотикот. На крајот на зреењето, пробиотикот беше присутен со 1,74·10 8 и 3,72·10 8 cfu g -1 , соодветно. Меѓу повеќето квалитативни параметри на двете пробиотски сирења немаше статистички значајна разлика за ниво на p < 0.05. Азотните фракции и содржината на маснотии беа клучни параметри за севкупниот квалитет на сите сирења. Компонентната анализа на сензорските својства покажа дека аромата е таа што најмногу придонесува за севкупната прифатливост на сите видови сирења.Клучни зборови: бело саламурено сирење; пробиотик; Lactobacillus casei; сензорска анализа M.

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“…Gupta et al (2009) examined that DPPH inhibition (%) of WSEs isolated from Cheddar cheese increased until 4 months as well. Abadía-García et al (2013) determined an increase of same (P < 0.01), with the goat milk Tulum cheese having a higher pH value around 5.87. While the pH value of cow milk Tulum cheese was constant during the ripening period, in goat milk Tulum cheese it increased on the 30th ripening day.…”

Section: Antioxidative Activitymentioning

confidence: 92%

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Öztürk

Akın

2017

Food Sci. Technol

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Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Cited by 96 publications

References 29 publications

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

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