Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Hermosillo, Sonora 83304, México.
Department of Food Sciences, Purdue University, West Lafayette, IN 47907.
J Dairy Sci. 2018 May;101(5):3742-3757. doi: 10.3168/jds.2017-13465. Epub 2018 Feb 21.
Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.
传统上，奶酪是通过使用凝固剂（如凝乳酶、酸、酸加热或它们的组合）将液态奶转化为半固体物质来制造的。奶酪的特性差异很大，包括颜色、香气、质地、味道和硬度，这些特性通常归因于生产技术、牛奶来源、水分含量、老化时间长短，以及特定霉菌、酵母和细菌的存在。在最重要的细菌中，乳酸菌（LAB）在奶酪制作过程中起着关键作用。一般来说，LAB 含有细胞包膜蛋白酶，有助于奶酪蛋白质的水解，将其分解成寡肽，随后通过特定的肽转运系统被细胞吸收，或通过各种细胞内肽酶的协同作用进一步降解成更短的肽和氨基酸。这些肽、氨基酸及其衍生物有助于最终奶酪的质地和风味的发展。体外和体内试验表明，释放的肽的特定序列具有生物活性，包括抗氧化、抗菌、抗炎、免疫调节和镇痛/阿片样活性，以及血管紧张素转换酶抑制和抗增殖活性。一些 LAB 还产生具有抗炎和抗癌活性的功能性脂质（如共轭亚油酸）、合成维生素和抗菌肽（细菌素），或释放γ-氨基丁酸，这是一种参与生理功能（如神经传递和低血压诱导）的非蛋白质氨基酸，具有利尿作用。本文综述了不同类型奶酪成熟过程中存在或释放的主要生物活性成分。
