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Huppertz T, Shkembi B, Brader L, Geurts J. Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm. Nutrients 2024; 16:943. [PMID: 38612977 PMCID: PMC11013626 DOI: 10.3390/nu16070943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as 'The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product', plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as 'the functional outcome of specific component(s) as part of a specific product matrix'. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.
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Affiliation(s)
- Thom Huppertz
- Food Quality & Design Group, Wageningen University & Research, 6808 WG Wageningen, The Netherlands
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands;
| | - Blerina Shkembi
- Food Quality & Design Group, Wageningen University & Research, 6808 WG Wageningen, The Netherlands
| | - Lea Brader
- Arla Innovation Center, 8200 Aarhus, Denmark
| | - Jan Geurts
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands;
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Belenkaya SV, Balabova DV, Belov AN, Koval AD, Shcherbakov DN, Elchaninov VV. Basic Biochemical Properties of Recombinant Chymosins (Review). APPL BIOCHEM MICRO+ 2020. [DOI: 10.1134/s0003683820040031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Mane A, McSweeney PLH. Proteolysis in Irish farmhouse Camembert cheese during ripening. J Food Biochem 2019; 44:e13101. [PMID: 31782198 DOI: 10.1111/jfbc.13101] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/26/2019] [Accepted: 11/01/2019] [Indexed: 01/05/2023]
Abstract
Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea-polyacrylamide gel electrophoresis of pH 4.6-insoluble fractions of cheese showed the degradation of caseins, initially due to the action of chymosin and plasmin and later due to Penicillium camemberti proteinases. Proteolytic specificities of Penicillium camemberti proteinases on the caseins in milk hydrolysates were determined and 64, 6, 28, and 2 cleavage sites were identified in αs1 -, αs2 -, β-, and κ-casein, respectively. Proteolysis in cheese was studied and peptides produced were determined and compared to the cleavage specificities of Penicillium camemberti proteinases. Regions most susceptible to proteolysis were 1-40, 79-114, and 168-199 in αs1 -casein; 42-79 and 97-116 in αs2 -casein; 40-57, 101-125, 143-189, and 165-209 in β-casein; and 31-81 and 124-137 in κ-casein. The present study describes in detail the proteolytic action of proteinases from Penicillium camemberti in Camembert cheese during ripening. PRACTICAL APPLICATIONS: Camembert cheese is a major international cheese variety, made in many countries around the world. The ripening of the cheese involves many biochemical changes and this study provides new information on peptides produced during ripening. Penicillium camemberti is an important mold used in the production of this type of cheese and detailed information is provided on the action of its enzymes on the caseins. Data reported in this study furthers the understanding of the ripening of Camembert cheese.
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Affiliation(s)
- Anuya Mane
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Paul L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Gumus P, Hayaloglu AA. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir. J Dairy Sci 2019; 102:5945-5956. [PMID: 31079909 DOI: 10.3168/jds.2018-15671] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 03/18/2019] [Indexed: 12/31/2022]
Abstract
Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.
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Affiliation(s)
- P Gumus
- Department of Food Engineering, Kilis 7 Aralık University, 79000 Kilis, Turkey
| | - A A Hayaloglu
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
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Belenkaya SV, Rudometov AP, Shcherbakov DN, Balabova DV, Kriger AV, Belov AN, Koval AD, Elchaninov VV. Biochemical Properties of Recombinant Chymosin in Alpaca (Vicugna pacos L.). APPL BIOCHEM MICRO+ 2018. [DOI: 10.1134/s0003683818060054] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Vélez MA, Bergamini CV, Ramonda MB, Candioti MC, Hynes ER, Perotti MC. Influence of cheese making technologies on plasmin and coagulant associated proteolysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.053] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Rolet-Répécaud O, Arnould C, Dupont D, Gavoye S, Beuvier E, Achilleos C. Development and evaluation of a monoclonal antibody-based inhibition ELISA for the quantification of chymosin in solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4799-4804. [PMID: 25905677 DOI: 10.1021/acs.jafc.5b00990] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Chymosin is the major enzyme of natural rennet, traditionally used in cheese making for its high milk-clotting activity. For technical reasons, an accurate characterization of rennet should include its total clotting activity and also its enzymatic composition. Monoclonal antibodies specific to chymosin were obtained from mice immunized with purified bovine chymosin, and an inhibition enzyme-linked immunosorbent assay (ELISA) was developed for the quantification of chymosin in solution. No cross-reactivity was observed with other milk-clotting enzymes commonly used in cheese making. The limit of detection and limit of quantification were 125 and 400 ng/mL, respectively. The values of precision within and among runs were 7.23 and 7.39%, respectively, and satisfying recovery, from 92 to 119%, was found for spiked samples. The inhibition ELISA was successfully applied to commercial rennets, and the results were consistent with those obtained using the standard chromatographic method (IDF 110: A, 1987).
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Affiliation(s)
- O Rolet-Répécaud
- †INRA, UR342 Technologie et Analyses Laitières, F-39800 Poligny, France
| | - C Arnould
- †INRA, UR342 Technologie et Analyses Laitières, F-39800 Poligny, France
| | | | - S Gavoye
- ∥ACTALIA, F-25620 Mamirolle, France
| | - E Beuvier
- †INRA, UR342 Technologie et Analyses Laitières, F-39800 Poligny, France
| | - C Achilleos
- †INRA, UR342 Technologie et Analyses Laitières, F-39800 Poligny, France
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. J DAIRY RES 2015; 82:375-84. [DOI: 10.1017/s0022029915000175] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
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Llorente BE, Obregón WD, Avilés FX, Caffini NO, Vairo-Cavalli S. Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases. Food Chem 2014; 159:55-63. [PMID: 24767026 DOI: 10.1016/j.foodchem.2014.03.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/26/2014] [Accepted: 03/02/2014] [Indexed: 11/26/2022]
Abstract
Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on an industrial scale, while the yield of cheese obtained was equal to that achieved with bovine abomasum. Five proteolytic fractions with milk-clotting activity were isolated in a two-step purification protocol, three belonging to the cardosin group. Cheeses made with C. scolymus proteases must be brined for a longer period (40 h) to prevent overproteolysis and avoid the development of a background flavor. The type of coagulant (bovine or vegetable) had no significant effect on the cheeses' chemical parameters analyzed throughout ripening, and no significant organoleptic differences were detected between those manufactured with C. scolymus or animal rennet. The results indicate that C. scolymus flower extract is suitable for replacing animal rennet in the production of Gouda-type cheeses.
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Affiliation(s)
- Berta E Llorente
- Plant Tissue Culture Laboratory (CULTEV), Department of Basic Sciences, National University of Luján, Buenos Aires, Argentina.
| | - Walter David Obregón
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Francesc X Avilés
- Institut de Biotecnologia i de Biomedicina and Departament de Bioquímica i de Biologia Molecular, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Néstor O Caffini
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Sandra Vairo-Cavalli
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina.
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Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters. J Dairy Sci 2014; 97:573-91. [DOI: 10.3168/jds.2013-7187] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Accepted: 10/09/2013] [Indexed: 11/19/2022]
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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0076-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Sepúlveda DR. High Hydrostatic Pressure Processing of Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00192.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nega A, Moatsou G. Proteolysis and related enzymatic activities in ten Greek cheese varieties. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0043-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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Affiliation(s)
- P.F. Fox
- School of Food & Nutritional Sciences, University College Cork, Ireland
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