Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models.

Monika Garbowska,Antoni Pluta,Anna Berthold-Pluta

doi:10.3390/ma13081835

Monika Garbowska, Antoni Pluta + Show 1 more

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https://doi.org/10.3390/ma13081835

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Abstract

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

Highlights

Proteolysis is one of the major biochemical processes of cheese ripening and contributes to taste and texture development [1]
According to the European Food Safety Agency (EFSA) [4], cheeses represent fermented food products most often associated with the presence of Bas; there are no EU regulations that set the upper level of biogenic amines (BAs) in these products
In view of the above, a study was undertaken with the aim to determine the composition of free amino acids as well as contents of biogenic amines and bioactive dipeptides (L-carnosine and anserine) in cheese models produced with the addition of nisin-producing strains of L. lactis

Summary

Introduction

Proteolysis is one of the major biochemical processes of cheese ripening and contributes to taste and texture development [1]. Casein is hydrolyzed to a number of medium-sized peptides which are degraded to shorter peptides and amino acids. BAs are low-molecular-weight nitrogenous compounds that are formed in foodstuffs by microbial decarboxylation of the precursor amino acids. They may be found detrimental considering their neuroactive activities, and their levels in food products should be under strict control. Their presence in foodstuffs may induce multiple health, issues especially for sensitive persons, that are manifested by, e.g., headaches, vertigos, nauseas, vomiting, and increased arterial blood pressure [2,3]. BAs have been documented to occur in different varieties of cheeses produced from cow, sheep, or goat milk

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