干酪中的生物活性物质及其作用
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摘要
干酪是牛奶凝乳后新鲜或成熟的产品,易消化且富含多种营养成分,是蛋白质、短链脂肪酸、维生素和矿物质的优质来源。除了释放抗氧化和抗菌等功能性多肽,同时也释放一些抗炎、抗癌等功能性脂类,如共轭亚油酸,还可以释放γ-氨基丁酸(GABA),它参与生理功能,如神经传递等。该文主要介绍干酪在成熟过程中释放的生物活性物质及其作用。
Cheese is fresh or matured product obtained after milk coagulation, which is easy to be digested and rich in nutritional components. Cheese is a good source of protein, short chain fatty acids, vitamins and minerals. In addition to releasing functional peptides such as antioxidant peptides and antibiotic peptides, cheese releases some lipids with anti-inflammatory and anti-cancer functions, such as conjugated linoleic acid. Cheese also can release gamma-aminobutyric acid(GABA), which participates in physiological functions such as neurotransmission and so on. The article mainly introduced bioactive substances released by cheese during its ripening process and their effects.
Cheese is fresh or matured product obtained after milk coagulation, which is easy to be digested and rich in nutritional components. Cheese is a good source of protein, short chain fatty acids, vitamins and minerals. In addition to releasing functional peptides such as antioxidant peptides and antibiotic peptides, cheese releases some lipids with anti-inflammatory and anti-cancer functions, such as conjugated linoleic acid. Cheese also can release gamma-aminobutyric acid(GABA), which participates in physiological functions such as neurotransmission and so on. The article mainly introduced bioactive substances released by cheese during its ripening process and their effects.
引文
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[2]KATO K,TAKADA Y,MATSUYAMA H,et al.Milk calcium taken with cheese increases bone mineral density and bone strength in growing rats[J].Biosci Biotechnol Biochem,2002,66(11):2342-2346.
[3]SPRONG R C,SCHONEWILLE A J,VAN DER MEER R.Dietary cheese whey protein protects rats against mild dextran sulfate sodium-induced colitis:Role of mucin and microbiota[J].J Dairy Sci,2010,93(4):1364-1371.
[4]FAURE M,METTRAUX C,MOENNOZ D,et al.Specific amino acids increase mucin synthesis and microbiota in dextran sulfate sodium-treated rats[J].J Nutr,2006,136(6):1558-1564.
[5]GEURTS L,EVERARD A,LE RUYET P,et al.Ripened dairy products differentially affect hepatic lipid content and adipose tissue oxidative stress markers in obese and type 2 diabetic mice[J].J Agr Food Chem,2012,60(8):2063-2068.
[6]LEE K W,LEE H J,CHO H Y,et al.Role of the conjugated linoleic acid in the prevention of cancer[J].Crit Rev Food Sci,2005,45(2):135-144.
[7]BHATTACHARYA A,BANU J,RAHMAN M,et al.Biological effects of conjugated linoleic acids in health and disease[J].J Nutr Biochem,2006,17(12):789-810.
[8]WANG H K,DONG C,CHEN Y F,et al.A new probiotic cheddar cheese with high ACE-Inhibitory activity and g-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang[J].Food Technol Biot,2010,48(1):61-70.
[9]COLLOMB M,SCHMID A,SIEBER R,et al.Conjugated linoleic acids in milk fat:variation and physiological effects[J].Int Dairy J,2006,16(11):1347-1361.
[10]NUDDA A,BATTACONE G,BOAVENTURA N O,et al.Feeding strategies to design the fatty acid profile of sheep milk and cheese[J].Revist Brasil Zoot,2014,43(8):445-456.
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[13]HELLGREN L I.Phytanic acid-an overlooked bioactive fatty acid in dairy fat[J].Ann NY Acad Sci,2010,1190(1):42-49.
[14]CICOGNINI F M,ROSSI F,SIGOLO S,et al.Conjugated linoleic acid isomer(cis9,trans11 and trans10,cis12)content in cheeses from Italian large-scale retail trade[J].Int Dairy J,2014,34(2):180-183.
[15]DOMAGAA J,SADY M,GREGA T,et al.The influence of cheese type and fat extraction method on the content of conjugated linoleic acid[J].J Food Compos Anal,2010,23(3):238-243.
[16]PRANDINI A,SIGOLO S,PIVA G.A comparative study of fatty acid composition and CLA concentration in commercial cheeses[J].J Food Compost Anal,2011,24(1):55-61.
[17]LIU M,BAYJANOV J R,RENCKENS B,et al.The proteolytic system of lactic acid bacteria revisited:a genomic comparison[J].Bmc Genomics,2010,11(1):36.
[18]GUPTA A,MANN B,KUMAR R,et al.Antioxidant activity of Cheddar cheeses at different stages of ripening[J].Int J Dairy Technol,2009,62(3):339-347.
[19]SILVA R A,LIMA M S F,VIANA J B M,et al.Can artisanal"Coalho"cheese from Northeastern Brazil be used as a functional food[J].Food Chem,2012,135(3):1533-1538.
[20]HERNNDEZ-GALN L,CARDADOR-MART NEZ A,PICQUE D,et al.Angiotensin Converting enzyme inhibitors and antioxidant peptides release during ripening of Mexican cotija hard cheese[J].J Food Res,2016,5(3):85-91.
[21]DHAKAL R,BAJPAI V K,BAEK K H.Production of gaba(3-aminobutyric acid)by microorganisms:a review[J].Braz J Microbiol,2012,43:1230-1241.
[22]DI CAGNO R,MAZZACANE F,RIZZELLO C G,et al.Synthesis ofγ-aminobutyric acid(GABA)by Lactobacillus plantarum DSM19463:functional grape must beverage and dermatological applications[J].Appl Microbiol Biot,2010,86(2):731-741.
[23]SHIMADA M,HASEGAWA T,NISHIMURA C,et al.Anti-hypertensive effect of gamma-aminobutyric acid(GABA)-rich Chlorella on highnormal blood pressure and borderline hypertension in placebo-controlled double blind study[J].Clin Exp Hypertens,2009,31(4):342-354.
[24]DIANA M,RAFECAS M,ARCO C,et al.Free amino acid profile of Spanish artisanal cheeses:Importance of gamma-aminobutyric acid(GABA)and ornithine content[J].J Food Compos Anal,2014,35(2):94-100.
[25]LACROIX N,ST-GELAIS D,CHAMPAGNE C P,et al.Gammaaminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters[J].Dairy Sci Technol,2013,93(3):315-327.
[26]ZEPPA G,CONTERNO L,GERBI V.Determination of organic acids,sugars,diacetyl,and acetoin in cheese by high-performance liquid chromatography[J].J Agr Food Chem,2001,49(6):2722-2726.
[27]MURTAZA M A,REHMAN S U,ANJUM F M,et al.Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt[J].J Food Biochem,2012,36(1):99-106.
[28]CALIFANO A N,BEVILACQUA A E.Multivariate analysis of the organic acids content of gouda type cheese during ripening[J].J Food Compos Anal,2000,13(6):949-960.
[29]IZCO J M,TORMO M,JIM NEZ-FLORES R.Rapid simultaneous determination of organic acids,free amino acids,and lactose in cheese by capillary electrophoresis[J].J Dairy Sci,2002,85(9):2122-2129.
[30]AHOLA A J,YLI-KNUUTTILA H,SUOMALAINEN T,et al.Shortterm consumption of probiotic-containing cheese and its effect on dental caries risk factors[J].Arch Oral Biol,2002,47(11):799-804.
[31]THOLSTRUP T.Dairy products and cardiovascular disease[J].Curr Opin Lipid,2006,17(1):1-10.
[32]RUSSELL R M.The vitamin A spectrum:from deficiency to toxicity[J].Am J Clin Nutr,2000,71(4):878-884.
[33]QUINLIVAN E P,MCPARTLIN J,MCNULTY H,et al.Importance of both folic acid and vitamin B12 in reduction of risk of vascular disease[J].Lancet,2002,9302(359):227-228.
[34]GAUCHERON,F.Milk and dairy products:a unique micronutrient combination[J].J Am Coll Nutr,2011,30(5):400-409.
[35]CMARA-MARTOS F,MORENO-ROJAS R,PREZ-RODRGUEZ F.Cheese as a source of nutrients and contaminants:dietary and toxicological aspects,chemistry and sensory properties[M].New York:Nova Science Publishers,Inc.,2013.
[2]KATO K,TAKADA Y,MATSUYAMA H,et al.Milk calcium taken with cheese increases bone mineral density and bone strength in growing rats[J].Biosci Biotechnol Biochem,2002,66(11):2342-2346.
[3]SPRONG R C,SCHONEWILLE A J,VAN DER MEER R.Dietary cheese whey protein protects rats against mild dextran sulfate sodium-induced colitis:Role of mucin and microbiota[J].J Dairy Sci,2010,93(4):1364-1371.
[4]FAURE M,METTRAUX C,MOENNOZ D,et al.Specific amino acids increase mucin synthesis and microbiota in dextran sulfate sodium-treated rats[J].J Nutr,2006,136(6):1558-1564.
[5]GEURTS L,EVERARD A,LE RUYET P,et al.Ripened dairy products differentially affect hepatic lipid content and adipose tissue oxidative stress markers in obese and type 2 diabetic mice[J].J Agr Food Chem,2012,60(8):2063-2068.
[6]LEE K W,LEE H J,CHO H Y,et al.Role of the conjugated linoleic acid in the prevention of cancer[J].Crit Rev Food Sci,2005,45(2):135-144.
[7]BHATTACHARYA A,BANU J,RAHMAN M,et al.Biological effects of conjugated linoleic acids in health and disease[J].J Nutr Biochem,2006,17(12):789-810.
[8]WANG H K,DONG C,CHEN Y F,et al.A new probiotic cheddar cheese with high ACE-Inhibitory activity and g-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang[J].Food Technol Biot,2010,48(1):61-70.
[9]COLLOMB M,SCHMID A,SIEBER R,et al.Conjugated linoleic acids in milk fat:variation and physiological effects[J].Int Dairy J,2006,16(11):1347-1361.
[10]NUDDA A,BATTACONE G,BOAVENTURA N O,et al.Feeding strategies to design the fatty acid profile of sheep milk and cheese[J].Revist Brasil Zoot,2014,43(8):445-456.
[11]COAKLEY M,JOHNSON M C,MCGRATH E,et al.Intestinal bifidobacteria that produce trans-9,trans-11 conjugated linoleic acid:a fatty acid with antiproliferative activity against human colon SW480 and HT-29 cancer cells[J].Nutr Cancer,2006,56(1):95-102.
[12]PINTUS S,MURRU E,CARTA G,et al.Sheep cheese naturally enriched inα-linolenic,conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects[J].British J Nutr,2013,109(8):1453-1462.
[13]HELLGREN L I.Phytanic acid-an overlooked bioactive fatty acid in dairy fat[J].Ann NY Acad Sci,2010,1190(1):42-49.
[14]CICOGNINI F M,ROSSI F,SIGOLO S,et al.Conjugated linoleic acid isomer(cis9,trans11 and trans10,cis12)content in cheeses from Italian large-scale retail trade[J].Int Dairy J,2014,34(2):180-183.
[15]DOMAGAA J,SADY M,GREGA T,et al.The influence of cheese type and fat extraction method on the content of conjugated linoleic acid[J].J Food Compos Anal,2010,23(3):238-243.
[16]PRANDINI A,SIGOLO S,PIVA G.A comparative study of fatty acid composition and CLA concentration in commercial cheeses[J].J Food Compost Anal,2011,24(1):55-61.
[17]LIU M,BAYJANOV J R,RENCKENS B,et al.The proteolytic system of lactic acid bacteria revisited:a genomic comparison[J].Bmc Genomics,2010,11(1):36.
[18]GUPTA A,MANN B,KUMAR R,et al.Antioxidant activity of Cheddar cheeses at different stages of ripening[J].Int J Dairy Technol,2009,62(3):339-347.
[19]SILVA R A,LIMA M S F,VIANA J B M,et al.Can artisanal"Coalho"cheese from Northeastern Brazil be used as a functional food[J].Food Chem,2012,135(3):1533-1538.
[20]HERNNDEZ-GALN L,CARDADOR-MART NEZ A,PICQUE D,et al.Angiotensin Converting enzyme inhibitors and antioxidant peptides release during ripening of Mexican cotija hard cheese[J].J Food Res,2016,5(3):85-91.
[21]DHAKAL R,BAJPAI V K,BAEK K H.Production of gaba(3-aminobutyric acid)by microorganisms:a review[J].Braz J Microbiol,2012,43:1230-1241.
[22]DI CAGNO R,MAZZACANE F,RIZZELLO C G,et al.Synthesis ofγ-aminobutyric acid(GABA)by Lactobacillus plantarum DSM19463:functional grape must beverage and dermatological applications[J].Appl Microbiol Biot,2010,86(2):731-741.
[23]SHIMADA M,HASEGAWA T,NISHIMURA C,et al.Anti-hypertensive effect of gamma-aminobutyric acid(GABA)-rich Chlorella on highnormal blood pressure and borderline hypertension in placebo-controlled double blind study[J].Clin Exp Hypertens,2009,31(4):342-354.
[24]DIANA M,RAFECAS M,ARCO C,et al.Free amino acid profile of Spanish artisanal cheeses:Importance of gamma-aminobutyric acid(GABA)and ornithine content[J].J Food Compos Anal,2014,35(2):94-100.
[25]LACROIX N,ST-GELAIS D,CHAMPAGNE C P,et al.Gammaaminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters[J].Dairy Sci Technol,2013,93(3):315-327.
[26]ZEPPA G,CONTERNO L,GERBI V.Determination of organic acids,sugars,diacetyl,and acetoin in cheese by high-performance liquid chromatography[J].J Agr Food Chem,2001,49(6):2722-2726.
[27]MURTAZA M A,REHMAN S U,ANJUM F M,et al.Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt[J].J Food Biochem,2012,36(1):99-106.
[28]CALIFANO A N,BEVILACQUA A E.Multivariate analysis of the organic acids content of gouda type cheese during ripening[J].J Food Compos Anal,2000,13(6):949-960.
[29]IZCO J M,TORMO M,JIM NEZ-FLORES R.Rapid simultaneous determination of organic acids,free amino acids,and lactose in cheese by capillary electrophoresis[J].J Dairy Sci,2002,85(9):2122-2129.
[30]AHOLA A J,YLI-KNUUTTILA H,SUOMALAINEN T,et al.Shortterm consumption of probiotic-containing cheese and its effect on dental caries risk factors[J].Arch Oral Biol,2002,47(11):799-804.
[31]THOLSTRUP T.Dairy products and cardiovascular disease[J].Curr Opin Lipid,2006,17(1):1-10.
[32]RUSSELL R M.The vitamin A spectrum:from deficiency to toxicity[J].Am J Clin Nutr,2000,71(4):878-884.
[33]QUINLIVAN E P,MCPARTLIN J,MCNULTY H,et al.Importance of both folic acid and vitamin B12 in reduction of risk of vascular disease[J].Lancet,2002,9302(359):227-228.
[34]GAUCHERON,F.Milk and dairy products:a unique micronutrient combination[J].J Am Coll Nutr,2011,30(5):400-409.
[35]CMARA-MARTOS F,MORENO-ROJAS R,PREZ-RODRGUEZ F.Cheese as a source of nutrients and contaminants:dietary and toxicological aspects,chemistry and sensory properties[M].New York:Nova Science Publishers,Inc.,2013.