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Tofalo R, Perpetuini G, Battistelli N, Pepe A, Ianni A, Martino G, Suzzi G. Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese. Foods 2019; 8:E401. [PMID: 31510033 PMCID: PMC6770426 DOI: 10.3390/foods8090401] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 08/31/2019] [Accepted: 09/05/2019] [Indexed: 02/05/2023] Open
Abstract
The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe's cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time-Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe's cheeses.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Noemi Battistelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Alessia Pepe
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
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Castada HZ, Hanas K, Barringer SA. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference. Foods 2019; 8:E78. [PMID: 30791411 PMCID: PMC6406939 DOI: 10.3390/foods8020078] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 11/16/2022] Open
Abstract
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Kaitlyn Hanas
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Sheryl Ann Barringer
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
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Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L. The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses. CHEMICKE ZVESTI 2018; 72:2599-2606. [PMID: 30147226 PMCID: PMC6096667 DOI: 10.1007/s11696-018-0490-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 04/26/2018] [Indexed: 12/28/2022]
Abstract
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria-fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.
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Affiliation(s)
- G. Bonczar
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - M. Filipczak-Fiutak
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - A. Pluta-Kubica
- Department of Gastronomy and Food Consumption, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - I. Duda
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - M. Walczycka
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - L. Staruch
- Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
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Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1784-1793. [PMID: 26866784 DOI: 10.1021/acs.jafc.6b00113] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation of γ-GPs and their parent amino acids in 13-, 24-, and 30-month ripened PC samples by LC-MS/MS and stable isotope dilution analysis (SIDA), in-cheese (13)C-labeling studies, followed by analysis of the γ-glutamyl transferase (GGT) activity revealed γ-GPs to be generated most efficiently after 24 months of ripening by a GGT-catalyzed transfer of the γ-glutamyl moiety of L-glutamine onto various acceptor amino acids released upon casein proteolysis. Following the identification of milk as a potential GGT source in PC, the functionality of the milk's GGT to generate the target γ-GPs was validated by stable isotope double-labeling (SIDL) experiments. Therefore, raw and heat-treated milk samples were incubated with L-glutamine-[U-(13)C] and acceptor amino acids (X) and the hetero- (γ-Glu-[(13)C5]-X) and homotranspeptidation products (γ-Glu-Gln-[(13)C10]) were quantitated by LC-MS/MS-SIDA using γ-Glu-Ala-[(13)C3] as the internal standard. High GGT activity to generate the γ-GPs and preference for L-phenylalanine and L-methionine as acceptor amino acids were found in raw milk and milk samples heat-treated for 10 min up to a maximum of 65 °C. In comparison, GGT activity and SIDL studies performed with inoculated Lactobacillus strains, including Lactobacillus harbinensis and Lactobacillus casei identified in PC by means of 16S rRNA gene sequencing, did not show any significant GGT activity and unequivocally demonstrated unpasteurized cow's milk, rather than microorganisms, as a key factor in γ-glutamyl dipeptide generation in Parmesan cheese.
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Affiliation(s)
- Hedda Hillmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München , Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany
| | - Matthias A Ehrmann
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München , Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München , Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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Naz S, Gueguen-Minerbe M, Cretenet M, Vernoux JP. Aromatic amino acids as precursors of antimicrobial metabolites inGeotrichum candidum. FEMS Microbiol Lett 2013; 344:39-47. [DOI: 10.1111/1574-6968.12152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2013] [Revised: 04/03/2013] [Accepted: 04/03/2013] [Indexed: 11/29/2022] Open
Affiliation(s)
- Saima Naz
- Research Unit Aliments Bioprocédés Toxicologie Environnements (URABTE) E.A. 4651; IFR146 ICORE; Université de Caen Basse-Normandie; Caen Cedex; France
| | - Marielle Gueguen-Minerbe
- Université Paris-Est; Institut Français de Sciences et Technologies des Transports, de l'Aménagements et des Réseaux; Marne-la-Vallée Cedex 2; France
| | - Marina Cretenet
- Research Unit Aliments Bioprocédés Toxicologie Environnements (URABTE) E.A. 4651; IFR146 ICORE; Université de Caen Basse-Normandie; Caen Cedex; France
| | - Jean-Paul Vernoux
- Research Unit Aliments Bioprocédés Toxicologie Environnements (URABTE) E.A. 4651; IFR146 ICORE; Université de Caen Basse-Normandie; Caen Cedex; France
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Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Daly DF, McSweeney PL, Sheehan JJ. Split defect and secondary fermentation in Swiss-type cheeses – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009036] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Upadhyay VK, Huppertz T, Kelly AL, McSweeney PL. Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.04.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lee WJ, Banavara DS, Hughes JE, Christiansen JK, Steele JL, Broadbent JR, Rankin SA. Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32. Appl Environ Microbiol 2007; 73:3034-9. [PMID: 17337535 PMCID: PMC1892856 DOI: 10.1128/aem.02290-06] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Catabolism of sulfur-containing amino acids plays an important role in the development of cheese flavor. During ripening, cystathionine beta-lyase (CBL) is believed to contribute to the formation of volatile sulfur compounds (VSCs) such as methanethiol and dimethyl disulfide. However, the role of CBL in the generation of VSCs from the catabolism of specific sulfur-containing amino acids is not well characterized. The objective of this study was to investigate the role of CBL in VSC formation by Lactobacillus helveticus CNRZ 32 using genetic variants of L. helveticus CNRZ 32 including the CBL-null mutant, complementation of the CBL-null mutant, and the CBL overexpression mutant. The formation of VSCs from methionine, cystathionine, and cysteine was determined in a model system using gas chromatography-mass spectrometry with solid-phase microextraction. With methionine as a substrate, CBL overexpression resulted in higher VSC production than that of wild-type L. helveticus CNRZ 32 or the CBL-null mutant. However, there were no differences in VSC production between the wild type and the CBL-null mutant. With cystathionine, methanethiol production was detected from the CBL overexpression variant and complementation of the CBL-null mutant, implying that CBL may be involved in the conversion of cystathionine to methanethiol. With cysteine, no differences in VSC formation were observed between the wild type and genetic variants, indicating that CBL does not contribute to the conversion of cysteine.
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Affiliation(s)
- Won-Jae Lee
- Division of Animal Science and Technology, Gyeongsang National University, Jinju, South Korea
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