Using NIR Spectroscopy for the Prediction of Free Amino Acids during Cheese Ripening

NIR news ◽  
2007 ◽  
Vol 18 (1) ◽  
pp. 4-5 ◽  
Author(s):  
Guri Feten ◽  
Siv Skeie ◽  
Trygve Almøy ◽  
Hilde Østlie ◽  
Tomas Isaksson
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nir Spectroscopy ◽  
Cheese Ripening

scholarly journals Free Amino Acids as Indices of Mahón Cheese Ripening

1997 ◽  
Vol 80 (9) ◽  
pp. 1908-1917 ◽  
Author(s):  
F.J. García-Palmer ◽  
N. Serra ◽  
A. Palou ◽  
M. Gianotti
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cheese Ripening

Evolution of free amino acids during Idiazábal cheese ripening

Food Control ◽  
1995 ◽  
Vol 6 (3) ◽  
pp. 161-164 ◽  
Author(s):  
Y. Barcina ◽  
F.C. Ibáñez ◽  
A.I. Ordóñez
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cheese Ripening

Free active peptidases are detected in Emmental juice extracted before ripening in the warm room

1998 ◽  
Vol 65 (1) ◽  
pp. 119-128 ◽  
Author(s):  
VALERIE GAGNAIRE ◽  
SYLVIE LORTAL ◽  
JOELLE LEONIL
Keyword(s):  
Amino Acids ◽  
Gel Electrophoresis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Polyacrylamide Gel Electrophoresis ◽  
Peptidase Activity ◽  
Continuous Increase ◽  
Cheese Ripening ◽  
Emmental Cheese ◽  
Warm Room

In Swiss-type cheese such as Emmental, proteolysis is one of the major phenomena occurring during ripening. Among the proteolytic agents involved in cheese ripening, the free enzymes originally present in milk and those arising from bacterial autolysis can act directly on the casein network. In order to understand the contribution of the bacterial enzymes and especially those arising from the thermophilic starters, the juice of an Emmental cheese entering the warm room was extracted by pressure, then sterilized by filtration and incubated at 24°C for 20 d under anaerobiosis. At different times, the peptides and free amino acids were determined in the sterile cheese juice. In parallel, in order to gather information about the nature of the enzymes present, the sterile juice was also incubated with β-naphthylamide derivatives as substrates. We have demonstrated a continuous increase in free NH2 groups and in free amino acids throughout the 20 d incubation time. The main peptidase activity was due to aminopeptidase(s) and X-prolyldipeptidyl aminopeptidase(s) whose activities were recovered after non-denaturing polyacrylamide gel electrophoresis. Most of the enzymes found in the juice would have their origin in thermophilic starters. As they are generally intracellularly located, their release could be explained by the autolysis of these starters. Finally, the main free amino acids released in the juice (Pro, Glu, Ala, Val, Leu and Lys) corresponded to those previously found in Emmental cheese, suggesting that the enzymes detected in this study participate significantly in peptide degradation during ripening.

Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 90-97 ◽  
Author(s):  
Jiahua Wang ◽  
Yifang Wang ◽  
Jingjing Cheng ◽  
Jun Wang ◽  
Xudong Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nir Spectroscopy ◽  
Total Polyphenols

scholarly journals Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5465
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactobacillus Casei ◽  
Bioactive Peptides ◽  
Total Content ◽  
Biochemical Processes ◽  
Cheese Ripening ◽  
Cheese Model

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 Lactobacillus 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 Lactobacillus casei 2639) to 1596.64 mg kg−1 (a cheese model with Lb. acidophilus 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 Lb. rhamnosus 489). Anserine was detected in all cheese models (79.29–119.02 mg kg−1), whereas no L-carnosine was found over a five-week ripening period in the cheese models with Lb. delbrueckii 490 and Lb. casei 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing Lb. acidophilus 2499 (136.11 mg kg−1).

scholarly journals Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

2021 ◽  
Vol 12 ◽  
Author(s):  
Ryosuke Unno ◽  
Toshihiro Suzuki ◽  
Minenosuke Matsutani ◽  
Morio Ishikawa
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Spearman Correlation ◽  
Metabolite Analysis ◽  
Cheese Ripening ◽  
Integrated Omics ◽  
The Relationship

Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

2006 ◽  
Vol 16 (3) ◽  
pp. 236-242 ◽  
Author(s):  
Siv Skeie ◽  
Guri Feten ◽  
Trygve Almøy ◽  
Hilde Østlie ◽  
Tomas Isaksson
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Free Amino Acids ◽  
Free Amino ◽  
Near Infrared ◽  
Cheese Ripening

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa
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