Effect of para-aminobenzoic acid milk supplementing on the amino acid profile of semi-hard cheese
Автор: Kamel M.M., Kovaleva E.G., Buhler A.V.
Рубрика: Биохимический и пищевой инжиниринг
Статья в выпуске: 3 т.12, 2024 года.
Бесплатный доступ
The objective of this work is to analyze the cheese amino acid profile through the ripening period. The evaluation of the effect of Para-aminobenzoic acid (PABA) on the proteolytic activity of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the ripening period within 28 days. Four cheeses have been prepared and analyzed (a) control cheese, (b) cheese with 0.1 g/l PABA, (c) cheese with 0.2 g/l PABA and (d) cheese with 0.4 g/l PABA - in two stages: t0 (beginning of ripening period) and t1 (end of ripening period). The protein content was measured by Kjeldahl method and the amino acid profile was done by High-Performance Liquid Chromatography (HPLC). In the cheeses with 0.1 and 0.2 g/liter (PABA), significantly higher contents of most amino acids were measured compared to those for the control cheese. In the cheese samples with 0.4 g/liter PABA all amino acids were significantly higher in quantity than those in the control cheese.
Para-aminobenzoic acid (vitamin b10), food biotechnology, semi-hard cheeses, starter culture bacteria, amino acid profile
Короткий адрес: https://sciup.org/147244572
IDR: 147244572 | DOI: 10.14529/food240306
Список литературы Effect of para-aminobenzoic acid milk supplementing on the amino acid profile of semi-hard cheese
- Jones P.J. Clinical nutrition: 7. Functional foods – more than just nutrition. CMAJ. 2002. 166(12): p. 1555–1563.
- Rossi M., Amaretti A., and Raimondi S.J.N. Folate production by probiotic bacteria. Nutrients. 2011. 3(1): p. 118–134. DOI: 10.3390/nu3010118
- Sowinska M. et al. Molecular antioxidant properties and in vitro cell toxicity of the p-aminobenzoic acid (PABA) functionalized peptide dendrimers. Biomolecules. 2019. 9(3): p. 89. DOI: 10.3390/biom9030089
- Chanphai P. et al. Biomolecular study and conjugation of two para-aminobenzoic acid deriva-tives with serum proteins: drug binding efficacy and protein structural analysis. Journal of Biomolecular Structure and Dynamics. 2021. 39(1): p. 79–90. DOI: 10.1080/ 07391102.2020.1719889
- Menrad K. Market and marketing of functional food in Europe. Journal of Food Engineering. 2003. 56(2-3): p. 181–188. DOI: 10.1016/s0260-8774(02)00247-9
- Hasler C.M. Functional foods: benefits, concerns and challenges – a position paper from the American Council on Science and Health. The Journal of Nutrition. 2002. 132(12): p. 3772–3781. DOI: 10.1093/jn/132.12.3772
- Singh J. et al. Starch digestibility in food matrix: a review. Trends in Food Science & Technol-ogy. 2010. 21(4): p. 168–180. DOI: 10.1016/j.tifs.2009.12.001
- Ikeda M. Towards bacterial strains overproducing L-tryptophan and other aromatics by meta-bolic engineering. Appl Microbiol Biotechnol. 2006. 69(6): p. 615–626. DOI: 10.1007/s00253-005-0252-y
- Hayes M. et al. Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026. Applied and Environmental Microbiology. 2006. 72(3): p. 2260–2264. DOI: 10.1128/aem.72.3.2260-2264.2006
- Shah N.P. Functional cultures and health benefits. International Dairy Journal. 2007. 17(11): p. 1262–1277. DOI: 10.1016/j.idairyj.2007.01.014
- Yadav V.G. et al. The future of metabolic engineering and synthetic biology: towards a sys-tematic practice. Metab Eng. 2012. 14(3): p. 233–241. DOI: 10.1016/j.ymben.2012.02.001
- McSweeney P. Biochemistry of cheese ripening. International Journal of Dairy Technology. 2004. 57(2-3): p. 127–144. DOI: 10.1111/j.1471-0307.2004.00147.x
- Corsetti A. and Settanni L.J. Lactobacilli in sourdough fermentation. Food Research Interna-tional. 2007. 40(5): p. 539–558. DOI: 10.1016/j.foodres.2006.11.001
- Matthews R.G. and Drummond J.T.J. Providing one-carbon units for biological methylations: mechanistic studies on serine hydroxymethyltransferase, methylenetetrahydrofolate reductase, and methyltetrahydrofolate-homocysteine methyltransferase. Chemical Reviews. 1990. 90(7): p. 1275–1290. DOI: 10.1021/cr00105a010
