Sousa Rodrigo J M, Ribeiro Susana C, Baptista José A B, Silva Célia C G
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Azores, Portugal.
J Dairy Res. 2023 Feb 17:1-4. doi: 10.1017/S0022029923000043.
Health-conscious consumers are increasingly paying attention to healthy diets and focusing on natural bioactive compounds in foods and their effects on mental health. This opens new opportunities for the study of artisanal cheeses as biofunctional foods. In the work described in this Research Communication, the gamma-aminobutyric acid (GABA) content of seven different Portuguese cheeses produced from unpasteurized cow, sheep, and goat milk and granted with protected designation of origin (PDO) status was analysed. The PDO cheeses made from cow milk analysed in this study were São Jorge (3, 4, 7, 12 and 24 months of maturation) and Pico cheeses. PDO cheeses made from sheep milk were Serra da Estrela, Serpa, Nisa and Azeitão. Cheeses made from sheep and goat milk included Beira Baixa yellow cheese. The GABA content in the Azorean PDO cheeses (made from cow milk) ranged from 1.23 to 2.64 g/kg of cheese. Higher variations in GABA content were observed in cheeses made from sheep and goat milk (0.73-2.31 g/kg). This study provides information on the GABA content in different Portuguese PDO cheeses and shows that hard or semi-hard ripened cheeses are a suitable matrix for GABA production by lactic acid bacteria.
注重健康的消费者越来越关注健康饮食，并聚焦于食品中的天然生物活性化合物及其对心理健康的影响。这为将手工奶酪作为具有生物功能的食品进行研究带来了新机遇。在本研究通讯中所描述的工作里，分析了七种不同的葡萄牙奶酪的γ-氨基丁酸（GABA）含量，这些奶酪由未经巴氏杀菌的牛奶、羊奶和山羊奶制成，并具有受保护的原产地名称（PDO）地位。本研究中分析的由牛奶制成的PDO奶酪有圣若热奶酪（成熟3、4、7、12和24个月）和皮科奶酪。由羊奶制成的PDO奶酪有埃什特雷拉山脉奶酪、塞尔帕奶酪、尼萨奶酪和阿泽伊唐奶酪。由绵羊奶和山羊奶制成的奶酪包括贝拉巴伊夏黄奶酪。亚速尔群岛的PDO奶酪（由牛奶制成）中的GABA含量在1.23至2.64克/千克奶酪之间。在由绵羊奶和山羊奶制成的奶酪中观察到GABA含量有更高的变化（0.73 - 2.31克/千克）。本研究提供了不同葡萄牙PDO奶酪中GABA含量的信息，并表明硬质或半硬质成熟奶酪是乳酸菌产生GABA的合适基质。
