Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland.
Molecules. 2020 Nov 22;25(22):5465. doi: 10.3390/molecules25225465.
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of genus bacteria. The contents of amino acids varied considerably in the cheese models, depending on the bacterial strain added and ripening time. After five weeks of ripening, the total content of free amino acids in the cheese models ranged from 611.02 (a cheese model with 2639) to 1596.64 mg kg (a cheese model with 2499). After the same time, the contents of the total biogenic amines in the cheese models with the addition of lactobacilli were lower than in the control cheese model (except for the model with 489). Anserine was detected in all cheese models (79.29-119.02 mg kg), whereas no L-carnosine was found over a five-week ripening period in the cheese models with 490 and 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing 2499 (136.11 mg kg).
奶酪成熟涉及许多生化过程，主要是蛋白水解性质，这些过程最初主要由乳凝酶触发，之后由微生物或微生物来源的酶触发。蛋白水解反应主要影响从酪蛋白合成大分子和中分子肽。反过来，高级蛋白水解最终形成短肽和游离氨基酸。进一步的反应可能导致形成营养上不利的生物胺。本研究旨在确定在添加 属细菌生产的奶酪模型成熟过程中生物活性肽（鹅肌肽和 L-肉碱）、游离氨基酸和生物胺含量的变化。在奶酪模型中，氨基酸含量差异很大，这取决于添加的细菌菌株和成熟时间。在成熟五周后，奶酪模型中游离氨基酸的总含量范围为 611.02（添加 2639 的奶酪模型）至 1596.64 mg kg（添加 2499 的奶酪模型）。在同一时间后，添加乳杆菌的奶酪模型中的总生物胺含量低于对照奶酪模型（添加 489 的模型除外）。所有奶酪模型中均检测到鹅肌肽（79.29-119.02 mg kg），而在添加 490 和 2639 的奶酪模型中，在五周的成熟期间未发现 L-肉碱。在成熟五周后，在含有 2499 的奶酪模型中确定了生物活性肽的总含量最高（136.11 mg kg）。
