JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2019
·Vol. 99
·期 8
·4123-4128
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IF 2.422
Fengchuan Yu,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai
BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K m value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L −1 for phenylacetaldehyde, respectively. The K m value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L −1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry
研究领域:
食品科学
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微生物学
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生物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2018
·
IF 4.946
Si-Jin Liu,Juan-Juan Xu,Chang-Lu Ma,Chun-Feng Guo
The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2024
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IF 5.6
Haiying Cui,Yangyang Chen,Tariq Aziz,Fahad Al-Asmari,Maher S. Alwethaynani,Ce Shi,Lin Lin
Cheese spoilage caused by Listeria monocytogenes ( L. monocytogenes ) contamination results in food waste, economic losses, and even threatens human health. Diacetyl, a natural microbial metabolite derived from lactic acid bacteria with efficient antimicrobial activity, is commonly found in fermented dairy products, but its inhibitory effect on L. monocytogenes was few reported. This study aimed to explore the antibacterial effects and mechanisms of diacetyl on L. monocytogenes , and its application in Inner Mongolian cheese preservation was conducted by fabricating it into gelatin-based edible films. Diacetyl showed excellent antioxidant and antibacterial activities. The minimal inhibitory concentration (MIC) of diacetyl was 1 mg/mL. Upon exposure to 2MIC diacetyl, the bacterial membrane integrity was significantly impaired, leading to intracellular materials leakage, and the cytoplasmic reactive oxygen species (ROS) level was markedly elevated. To overcome the disadvantages of diacetyl such as unstable and volatile, gelatin-based edible films incorporated with diacetyl were fabricated, and the characterization tests showed the composite edible films exhibited good mechanical, barrier, and antibacterial and antioxidant properties. In the challenge test, the composite edible films could extend the shelf life of cheese samples by maintaining the stability of moisture and pH, stabilizing the color and texture changes, and slowing down the bacterial growth and lipid oxidation. These findings offer new insights into the antibacterial effects of diacetyl on L. monocytogenes, and the fabricated edible films were anticipated to serve as a promising packaging material for preserving Inner Mongolian cheese.
研究领域:
食品科学
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微生物学
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食品保鲜
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材料科学
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DOI
高影响因子
INTERNATIONAL DAIRY JOURNAL
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2023
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IF 3.1
Hongjuan Li,Yifei Wu,Dongyu Hou,Shujing Zhao,Dan Li,Xiaopeng Wang,Hongbo Li,Jinghua Yu
The emulsion and emulsion gel obtained by pre-emulsifying butter with whey protein isolate (WPI) were applied in processed cheese making. The processed cheese was sterilised at 121 °C or pasteurised at 100 °C for 15 min, then stored at 25 °C or 4 °C. The effects of pre-emulsification and pasteurisation on texture, functional characteristics and Maillard reaction of processed cheese during storage were investigated. WPI emulsions significantly improved the texture and inhibited the free oil released from 25 °C stored cheese, while WPI emulsion gels softened the texture and increased the free oil released. Scanning electron microscopy revealed decreased uniformity of cheese microstructure and an increase in the number of large free fat pools after pre-emulsification. Pre-emulsification process slowed the Maillard reaction of refrigerated stored cheese and reduced the content of Maillard reaction products. This study provided a method for improving the texture defects of room temperature stored cheese.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Yadong Wang,Qian Zhang,Junaid Yousaf,Fanyu Meng,Yanbo Wang,Bei Wang
Monascus-fermented cheese (MC) is a new cheese product that undergoes a multistrain fermentation process, which results in unique flavor qualities. Lipid metabolism plays an important role in the flavor formation of MC. To clarify the lipid composition of MC and the changes in lipid composition at four ripening periods, this study resolved the lipid profiles of MC by using UHPLC-QTRAP MS. The results identified 21 lipid classes and 748 lipid species, 72 of which were significantly different (VIP > 1, p < 0.01, |log 2FC| > 1). Additionally, 83 relevant metabolic pathways were enriched. Based on the enriched metabolic pathways and lipid changes, the pathways of differential lipid formation in MC were mapped. The results of this study comprehensively characterize the changes in lipids during the ripening process of MC, which can be used in the future to deeply analyze the mechanism of flavor formation in MC.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
PROCESS BIOCHEMISTRY
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2019
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IF 2.883
Zhenghong Hu,Pu Jia,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai
Alcohol dehydrogenases convert aldehydes causing volatile aromas in cheese into corresponding alcohols. In this study, we cloned and recombinantly produced five novel ADHs from Lactobacillus reuteri DSM20016 in Escherichia coli BL21 (DE3). The resulting proteins have molecular weights between 35 and 39 kDa. The optimum pH for enzyme activity of ADH-1, ADH-2 and ADH-3 was weakly acidic (pH 5, 6 and 5, respectively), compared with pH 7 for ADH-4 and ADH-5. The optimum temperature range for ADH-1, ADH-3, ADH-4 and ADH-5 was 40 °C ―55 °C, compared with 35 °C for ADH-2. These enzymes reduced a broad range of substrates; the highest catalytic efficiency and substrate affinity for ADH-1 was observed with heptaldehyde (K cat /K m = 39.4 s −1 ·mM −1 , K m = 0.459 mM), while 3-methylbutanal was the best substrate for ADH-5 (K cat /K m = 24.0 s −1 ·mM −1 , K m = 1.35 × 10 −2 mM). ADH-2, ADH-3 and ADH-4 exhibited the highest substrate affinity for valeraldehyde, propionaldehyde, and hexanal, respectively (K m = 1.19 × 10 −2 mM, 2.81 × 10 −2 mM, 1.35 × 10 −2 mM). The enzymatic properties indicated that these enzymes effectively converted fragrant compounds during cheese ripening.
研究领域:
食品科学
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微生物学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Biqi Liu,Qinggang Xie,Yang Liu,Shihang Li,Kai Dong,Yue Su,Yujun Jiang,Xinyan Yang,Ling Guo
Processed cheese faces challenges related to short shelf life and susceptibility to microbial contamination during room temperature storage. Nisin, a natural antimicrobial peptide used for food preservation, exhibits limited sustained activity and a narrow antimicrobial spectrum, making its enhancement essential. To address these issues, this study employed electrostatic self-assembly technology to develop chitosan-pectin nanoparticles loaded with nisin (CNP) to improve processed cheese stability at room temperature. The CNPs formed through electrostatic interactions and hydrogen bonding, exhibited ellipsoidal or polyhedral shapes. The encapsulation efficiency and loading capacity of CNPs were 73.93 % and 34.48 %. The CNPs provided sustained nisin release, significantly inhibiting the growth of Gram-negative bacteria such as Escherichia coli and Salmonella enterica . Notably, the addition of CNP, extended the shelf life of processed cheese by at least 21 days at room temperature, maintaining product stability. This study presents an innovative and efficient solution for processed cheese preservation at room temperature.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF DAIRY SCIENCE
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2021
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IF 4.034
Can-Peng Li,Feng Liu,Jing Zheng,Hui Zhao
ABSTRACT Chymosin is a predominant enzyme in rennet and is used in cheese production because of its excellent milk-clotting activity. Herein, we proposed a facile and label-free electrochemical method for determining chymosin activity based on a peptide-based enzyme substrate. The synthesized substrate peptide for chymosin was assembled onto the surface of the Au-deposited grassy carbon electrode. The current was proportional to chymosin activity, and thus chymosin activity could be determined. The detection ranges of chymosin activity were 2.5 to 25 U mL −1 . The detection limit of chymosin activity was 0.8 U mL −1 . The sensing platform was used to quantify chymosin activity in commercial rennet with high selectivity, excellent stability, and satisfactory reproducibility. We developed a facile, fast, and effective electrochemical assay for detecting chymosin activity, which has potential applications in cheesemaking.
研究领域:
食品科学
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生物化学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2022
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IF 6.652
Mingyu Li,Jingnan Lu,Yousheng Huang,Wenjing Wang,Jianhua Xie,Mingyong Xie,Mingyue Shen
Abstrac The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization , fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two “representative” advanced glycation end products (AGEs) were analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Xiankang Fan,Yan Zhao,Wei Mao,Hao Zhang,Meng Li,Yang Luo,Hui Zhou,Qingwu Shen,Wei Quan,Jie Luo
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD AND DRUG ANALYSIS
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2017
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IF 3.048
Liao Wang,Xue-Ming Xu,Yi-Sheng Chen,Jie Ren,Yun-Tao Liu
The serious cytotoxicity of tyramine attracted marked attention as it induced necrosis of human intestinal cells. This paper presented a novel and facile high performance thin-layer chromatography (HPTLC) method tailored for screening tyramine in cheese. Separation was performed on glass backed silica gel plates, using methanol/ethyl acetate/ammonia (6/4/1 v/v/v) as the mobile phase. Special efforts were focused on optimizing conditions (substrate preparation, laser wavelength, salt types and concentrations) of surface enhanced Raman spectroscopy (SERS) measurements directly on plates after derivatization, which enabled molecule-specific identification of targeted bands. In parallel, fluorescent densitometry (FLD) scanning at 380
研究领域:
食品科学
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分析化学
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毒理学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Yadong Wang,Ying Wang,Sizhe Qiu,Bei Wang,Hong Zeng
The Monascus -fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC–MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid , hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus , Aspergillus , Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium , Meyerozyma , and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus , Meyerozyma , Staphylococcus , Lactiplantibacillus , and Bacillus . Acid compounds were linked to Lactococcus, Lactobacillus , Staphylococcus , and Bacillus . The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium . This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product .
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）