Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds

In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ -120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N(2)), and -300 mV [milk gassed with N(2) plus 4% (vol/vol) H(2) (N(2)-H(2))]. Acidification profiles, growth during milk fermentation and survival during storage at 4 °C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N(2) and, more particularly, those made from milk gassed with N(2)H(2) were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.

Mitigation of the allergenic activity of beta-lactoglobulin by electrolysis

Beta-lactoglobulin (BLG) is the most prominent allergen causing milk allergy and contains disulfide (S-S) bonds that may be responsible for its allergic action. As S-S bonds may be reduced during electrolysis, this study was undertaken to evaluate modulation of the allergic action of BLG after electrolysis. A current of 85 mA/cm(2) was applied, and the allergic action was evaluated by means of competitive CAP-FEIA inhibition tests and skin prick tests (SPT). Modification of BLG was examined by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-ToF-MS). Although the number of total free sulfhydryl (SH) groups of BLG did not differ between the cathode and anode sides, BLG on the cathode side showed 54% lower inhibition than untreated BLG in the competitive CAP-FEIA inhibition tests, and reduced wheal reactions, by 71%, in the SPT compared with those with untreated BLG. The SPT results with BLG on the anode side did not differ significantly from those with untreated BLG. The MALDI-ToF-MS results for the dimer of untreated BLG or BLG on the anode side showed two distinct peptide fragments (residues (41)V-(60)K and (149)L-(162)I) but, on the contrary, the dimer of BLG on the cathode side did not give these fragments, this being similar to in the case of the monomer of BLG. The allergic action of BLG was markedly mitigated during electrolysis on the cathode side, a dimer of BLG with a different mass spectrometric pattern from that of the dimer of untreated BLG being simultaneously formed.

Progress in genomics, metabolism and biotechnology of bifidobacteria

Members of the genus Bifidobacterium were first described over a century ago and were quickly associated with a healthy intestinal tract due to their numerical dominance in breast-fed babies as compared to bottle-fed infants. Health benefits elicited by bifidobacteria to its host, as supported by clinical trials, have led to their wide application as probiotic components of health-promoting foods, especially in fermented dairy products. However, the relative paucity of genetic tools available for bifidobacteria has impeded development of a comprehensive molecular understanding of this genus. In this review we present a summary of current knowledge on bifidobacterial metabolism, classification, physiology and genetics and outline the currently available methods for genetically accessing and manipulating the genus.

A new approach for measuring the redox state and redox capacity in milk

Milk is one of the most fundamental ingredients in our diet. It is a complex biological fluid, which contains numerous substances, ranging from metal ions to enzymes. There is a constant search for an improved way of monitoring its quality and freshness. These are highly affected by the redox state of milk, which is governed by different species. In this study, we investigated the redox state and capacity of milk. Specifically, milk was potentiometrically titrated using different redox mediators, which enabled facilitation of electron transfer between different oxidizable species and the electrode. We found that the iodine/iodide redox couple was superior for measuring the redox capacity of milk. These measurements revealed that milk is not a well-poised system due to the presence of at least two different oxidizable species, one of which is hydrophobic while the other is hydrophilic and therefore could be separated by phase separation of milk.

Metabolism of fatty acid in yeast: addition of reducing agents to the reaction medium influences β-oxidation activities, γ-decalactone production, and cell ultrastructure inSporidiobolus ruineniicultivated on ricinoleic acid methyl ester

The sensitivity of Sporidiobolus ruinenii yeast to the use of reducing agents, reflected in changes in the oxidoreduction potential at pH 7 (Eh7) environment, ricinoleic acid methyl ester catabolism, γ-decalactone synthesis, cofactor level, β-oxidation activity, and ultrastructure of the cell, was studied. Three environmental conditions (corresponding to oxidative, neutral, and reducing conditions) were fixed with the use of air or air and reducing agents (hydrogen and dithiothreitol). Lowering Eh7to neutral conditions (Eh7 = +30 mV and +2.5 mV) favoured the production of lactone more than the more oxidative condition (Eh7 = +350 mV). In contrast, when a reducing condition was used (Eh7= –130 mV), the production of γ-decalactone was very low. These results were linked to changes in the cofactor ratio during lactone production, to the β-oxidation activity involved in decanolide synthesis, and to ultrastructural modification of the cell.