title: Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
abstract: In this study, the chemical composition, proteolysis and in vitro angiotensin-converting enzyme-(ACE)-inhibitory and antioxidant activities of white cheeses made using probiotic adjunct cultures (Bifidobacterium bifidum DSMZ 20456 and Lactobacillus acidophilus DSMZ 20079) were investigated. The cheeses were ripened in a vacuum package or brine for 120 d at 4 °C. The cheese samples maintained the probiotic characteristics of the viable cells as >106 cfu/g even after ripening for 120 d. The proteolysis degrees in terms of water-soluble nitrogen/total nitrogen (WSN/TN), trichloroacetic acid-soluble nitrogen/total nitrogen (TCA-SN/TN) and phosphotungstic acid-soluble nitrogen/total nitrogen (PTA-SN/TN) values in the cheeses increased throughout the ripening. The highest levels of proteolysis were found in cheese made using Lb. acidophilus DSMZ 20079 and ripened in a vacuum package. ACE-inhibitory activity of the water soluble extracts (WSEs) of the cheeses increased significantly (P < 0·05) throughout the ripening (IC50 values 82·78-140·99 μg/ml). Use of Lb. acidophilus DSMZ 20079 and packaging under vacuum significantly increased the percentage of ACE inhibiting activity. WSEs had DPPH scavenging activity (the IC50 values were 2·41-5·39 mg/ml and the inhibition values were 5·10-10·38%), increasing up to 60 d ripening. In the present study, it was observed that Lb. acidophilus DSMZ 20079 was more effective than Bifido. bifidum DSMZ 20456 in terms of the cheese characteristics investigated.
authors.affiliation: Department of Food Engineering,Faculty of Agriculture,Atatürk University,25240,Erzurum,Turkey.
authors.forename: Tuba
authors.initials: T
authors.lastname: Erkaya
authors.affiliation: Department of Food Engineering,Faculty of Agriculture,Atatürk University,25240,Erzurum,Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Şengul
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001644:Bifidobacterium / Q000378:metabolism; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000378:metabolism; D019936:Probiotics / Q000378:metabolism*; D059748:Proteolysis; D012492:Salts; D012995:Solubility; D014618:Vacuum; D014867:Water
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D012492:Salts; C017082:brine; D014867:Water
keywords: ACE-inhibitory activity; White cheese; probiotic adjunct culture; vacuum packaging