Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

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Influence of ripening of Edam cheese on texture properties

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856020107 ◽

2008 ◽

Vol 56 (2) ◽

pp. 107-114 ◽

Cited By ~ 1

Author(s):

Táňa Lužová ◽

Šárka Povolná ◽

Šárka Nedomová ◽

K. Šustová ◽

V. Blašková

Keyword(s):

Dry Matter ◽

Starter Culture ◽

Fat Content ◽

Starter Cultures ◽

Texture Properties ◽

Ripening Time ◽

Significant Difference ◽

Cheese Texture ◽

Different Types ◽

Sampling Times

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N). Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.

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Influence of carrier oil on the physical stability and in vitro digestion of vitamin K lipid nanocarriers

Food Bioscience ◽

10.1016/j.fbio.2021.101254 ◽

2021 ◽

pp. 101254

Author(s):

Min Hyeock Lee ◽

Hae Won Jang ◽

Yong Gi Chun ◽

Tae-Eun Kim ◽

In Young Lee ◽

...

Keyword(s):

Vitamin K ◽

Physical Stability ◽

In Vitro Digestion ◽

Lipid Nanocarriers

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Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

Acta periodica technologica ◽

10.2298/apt1950086i ◽

2019 ◽

pp. 86-92

Author(s):

Mirela Ilicic ◽

Maja Bjekic ◽

Spasenija Milanovic ◽

Vladimir Vukic ◽

Katarina Kanuric ◽

...

Keyword(s):

Physicochemical Properties ◽

Starter Culture ◽

Black Tea ◽

Fat Content ◽

Sensory Characteristics ◽

Physico Chemical ◽

Fresh Cheese ◽

Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

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Protective effects of dietary carnosine during in‐vitro digestion of pork differing in fat content and cooking conditions

Journal of Food Biochemistry ◽

10.1111/jfbc.13624 ◽

2021 ◽

Vol 45 (2) ◽

Author(s):

Yi Yao Li ◽

Varoujan Yaylayan ◽

Marie‐France Palin ◽

Brian Sullivan ◽

Frederic Fortin ◽

...

Keyword(s):

In Vitro Digestion ◽

Fat Content ◽

Protective Effects ◽

Cooking Conditions

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Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

Journal of Agricultural and Food Chemistry ◽

10.1021/jf900591q ◽

2009 ◽

Vol 57 (13) ◽

pp. 5743-5749 ◽

Cited By ~ 111

Author(s):

Nàdia Ortega ◽

Jordi Reguant ◽

Maria-Paz Romero ◽

Alba Macià ◽

Maria-Jose Motilva

Keyword(s):

In Vitro Digestion ◽

Fat Content

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Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

PLoS ONE ◽

10.1371/journal.pone.0101122 ◽

2014 ◽

Vol 9 (6) ◽

pp. e101122 ◽

Cited By ~ 26

Author(s):

Thomas Van Hecke ◽

Els Vossen ◽

Julie Vanden Bussche ◽

Katleen Raes ◽

Lynn Vanhaecke ◽

...

Keyword(s):

Dna Adducts ◽

In Vitro Digestion ◽

Fat Content ◽

Oxidation Products

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ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

JURNAL PENDIDIKAN GLASSER ◽

10.32529/glasser.v2i2.20 ◽

2018 ◽

Vol 2 (2) ◽

Author(s):

SULASMI ANGGO

Keyword(s):

Protein Content ◽

Water Content ◽

Water Solubility ◽

Gravimetric Method ◽

Fat Content ◽

Carbohydrate Content ◽

Dust Content ◽

Total Dust ◽

Physical Chemical ◽

Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

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