Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.
Bacterial diversity
Bioactive peptides
Cheese proteins
Dynamic and static in vitro digestion
Free amino acids
L. helveticus
Mass spectrometry
Protein hydrolysis
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2021
15 Mar 2021
Historique:
received:
02
04
2020
revised:
24
08
2020
accepted:
18
09
2020
pubmed:
4
10
2020
medline:
22
12
2020
entrez:
3
10
2020
Statut:
ppublish
Résumé
Numerous bacteria are responsible for hydrolysis of proteins during cheese ripening. The raw milk flora is a major source of bacterial variety, starter cultures are needed for successful acidification of the cheese and proteolytic strains like Lactobacillus helveticus, are added for flavor improvement or acceleration of ripening processes. To study the impact of higher bacterial diversity in cheese on protein hydrolysis during simulated human digestion, Raclette-type cheeses were produced from raw or heat treated milk, with or without proteolytic L. helveticus and ripened for 120 days. Kinetic processes were studied with a dynamic (DIDGI®) in vitro protocol and endpoints with the static INFOGEST in vitro digestion protocol, allowing a comparison of the two in vitro protocols at the level of gastric and intestinal endpoints. Both digestion protocols resulted in comparable peptide patterns after intestinal digestion and higher microbial diversity in cheeses led to a more diverse peptidome after simulated digestion.
Identifiants
pubmed: 33010641
pii: S0308-8146(20)32016-1
doi: 10.1016/j.foodchem.2020.128154
pii:
doi:
Substances chimiques
Amino Acids
0
Milk Proteins
0
Peptides
0
RNA, Ribosomal, 16S
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128154Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.