Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

Galli, Bruno; Baptista, Débora Parra; Cavalheiro, Flávia Giacometti; Negrão, Fernanda; Eberlin, Marcos N.; Gigante, Mirna Lúcia

doi:10.1016/j.foodres.2019.05.009

Cited by 28 publications

(22 citation statements)

References 48 publications

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“…Cheese texture is the result of a complex interaction factors such as cheese composition, manufacturing process and undergoes continuous changes induced by biochemical activities that occur throughout the ripening process [15]. In Camembert cheese deacidification results on formation on creamy and homogenous appearance during ripening [24]. As can be seen in Table 5, the textural changes of PC and PC + GC samples during ripening were noticed.…”

Section: The Textural Changesmentioning

confidence: 97%

“…This observation is linked with fungal activity. Growth of P. camemberti and G. candidum is accompanied by medium alkalization, resulting from the assimilation of organic acids as carbon substrates and the release of ammonia due to amino acids deamination, the consequence of which is further increase of pH [24,26,28]. The proteinases of P. camemberti are activated by the increasing of pH and they migrate slowly into the cheese matrix [55].…”

Section: The Changes Of Total Solids Content Ash Content Ph Titrabmentioning

confidence: 99%

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Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

et al. 2020

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This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.

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Section: The Textural Changesmentioning

confidence: 97%

Section: The Changes Of Total Solids Content Ash Content Ph Titrabmentioning

confidence: 99%

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

et al. 2020

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“…Kocak et al (2020) also reported that the use of adjunct cultures in white-brined goat milk cheese favored in the release of BPs with antioxidant and ACE-I activities, together with the increase in water-soluble nitrogenous compounds in the cheese until 60 days of ripening. The Camembert-type cheese produced by Galli et al (2019) using Lc. lactis spp.…”

Section: Ta B L E 1 Bioactive Peptides Obtained From Milk and Dairy Pmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

150

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…rhamnosus GG as adjunct culture, revealed the presence of 15 peptides with bioactive potential. The peptide β‐CN f(193−209) has been found at maximum intensity, which is known for ACEI and antimicrobial properties (Galli et al., 2019).…”

Section: Production Of Bioactive Compounds During Cheese Productionmentioning

confidence: 99%

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia¹,

Abedin²,

Phukon³

et al. 2020

Comp Rev Food Sci Food Safe

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Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese‐making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.

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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

Cited by 28 publications

References 48 publications

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Biotechnological approaches for the production of designer cheese with improved functionality

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