Identification of antioxidant peptides from Cheddar cheese made with Lactobacillus helveticus

LWT ◽  
2021 ◽  
pp. 110866
Author(s):  
Wanshuang Yang ◽  
Xinyue Hao ◽  
Xiuxiu Zhang ◽  
Gengxu Zhang ◽  
Xiaodong Li ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Antioxidant Peptides

THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE: I. AN EVALUATION OF PHYSIOLOGICAL AND BIOCHEMICAL TESTS

1962 ◽  
Vol 8 (5) ◽  
pp. 727-735 ◽  
Author(s):  
R. E. Smith ◽  
J. D. Cunningham
Keyword(s):  
Preliminary Investigation ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Lactobacillus Helveticus ◽  
Biochemical Tests ◽  
Morphological Studies ◽  
Hydrolysis Of

Characterization studies were conducted on 230 cultures of lactobacilli isolated from Canadian Cheddar cheese, and on an additional 15 named cultures from various sources. Preliminary investigation included reactions with 19 carbohydrates, yeast glucose litmus milk, and arginine, hippurate, and aesculin broths. This resulted in the appearance of six major groups, tentatively designated as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus fermenti, and an unclassifiable group. Subgroups of the divisions were noted. Sixty-eight cultures were chosen for detailed study. Tests performed included the production of catalase, nitrite, hydrogen sulphide, indole, and polysaccharide; the hydrolysis of starch, gelatin, Tweens 40 and 60, polypectate, and casein; and tolerance of growth temperatures, sodium chloride, and phenol. Titratable acidity in skim milk was determined, and morphological studies were carried out. Accumulated data indicated that the group previously designated as L. helveticus, and the unclassified group, consisted of variants of L. plantarum, L. casei, or intermediates.

Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening

2006 ◽  
Vol 16 (7) ◽  
pp. 797-804 ◽  
Author(s):  
O. Kenny ◽  
R.J. FitzGerald ◽  
G. O’Cuinn ◽  
T. Beresford ◽  
K. Jordan
Keyword(s):  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Cheese Ripening

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.

2007 ◽  
Vol 17 (4) ◽  
pp. 316-327 ◽  
Author(s):  
J.A. Hannon ◽  
K.N. Kilcawley ◽  
M.G. Wilkinson ◽  
C.M. Delahunty ◽  
T.P. Beresford
Keyword(s):  
Cheddar Cheese ◽  
Lactobacillus Helveticus

scholarly journals Identification of Endopeptidase Genes from the Genomic Sequence of Lactobacillus helveticus CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides

2005 ◽  
Vol 71 (6) ◽  
pp. 3025-3032 ◽  
Author(s):  
Vidya R. Sridhar ◽  
Joanne E. Hughes ◽  
Dennis L. Welker ◽  
Jeffery R. Broadbent ◽  
James L. Steele
Keyword(s):  
Genomic Sequence ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Model Systems ◽  
Cheese Ripening ◽  
Bitter Peptides ◽  
Cell Extracts ◽  
Genes Encoding ◽  
Hydrolysis Of

ABSTRACT Genes encoding three putative endopeptidases were identified from a draft-quality genome sequence of Lactobacillus helveticus CNRZ32 and designated pepO3, pepF, and pepE2. The ability of cell extracts from Escherichia coli DH5α derivatives expressing CNRZ32 endopeptidases PepE, PepE2, PepF, PepO, PepO2, and PepO3 to hydrolyze the model bitter peptides, β-casein (β-CN) (f193-209) and αS1-casein (αS1-CN) (f1-9), under cheese-ripening conditions (pH 5.1, 4% NaCl, and 10°C) was examined. CNRZ32 PepO3 was determined to be a functional paralog of PepO2 and hydrolyzed both peptides, while PepE and PepF had unique specificities towards αS1-CN (f1-9) and β-CN (f193-209), respectively. CNRZ32 PepE2 and PepO did not hydrolyze either peptide under these conditions. To demonstrate the utility of these peptidases in cheese, PepE, PepO2, and PepO3 were expressed in Lactococcus lactis, a common cheese starter, using a high-copy vector pTRKH2 and under the control of the pepO3 promoter. Cell extracts of L. lactis derivatives expressing these peptidases were used to hydrolyze β-CN (f193-209) and αS1-CN (f1-9) under cheese-ripening conditions in single-peptide reactions, in a defined peptide mix, and in Cheddar cheese serum. Peptides αS1-CN (f1-9), αS1-CN (f1-13), and αS1-CN (f1-16) were identified from Cheddar cheese serum and included in the defined peptide mix. Our results demonstrate that in all systems examined, PepO2 and PepO3 had the highest activity with β-CN (f193-209) and αS1-CN (f1-9). Cheese-derived peptides were observed to affect the activity of some of the enzymes examined, underscoring the importance of incorporating such peptides in model systems. These data indicate that L. helveticus CNRZ32 endopeptidases PepO2 and PepO3 are likely to play a key role in this strain's ability to reduce bitterness in cheese.

scholarly journals Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

2006 ◽  
Vol 74 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Dara K Hickey ◽  
Kieran N Kilcawley ◽  
Tom P Beresford ◽  
Elizabeth M Sheehan ◽  
Martin G Wilkinson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Milk Fat ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Sensory Characteristics ◽  
Milk Supply ◽  
Cheese Ripening ◽  
The Impact

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during Cheddar cheese ripening

2005 ◽  
Vol 58 (4) ◽  
pp. 207-213 ◽  
Author(s):  
OLIVE M KENNY ◽  
RICHARD J FITZGERALD ◽  
GERARD O'CUINN ◽  
THOMAS P BERESFORD ◽  
KIERAN N JORDAN
Keyword(s):  
Comparative Analysis ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Cheese Ripening

Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening

2004 ◽  
Vol 84 (6) ◽  
pp. 527-538 ◽  
Author(s):  
Vivek K. Upadhyay ◽  
Maria J. Sousa ◽  
Peter Ravn ◽  
Hans Israelsen ◽  
Alan L. Kelly ◽  
...  
Keyword(s):  
Cheddar Cheese
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