1. Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion
- Author
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René Badertscher, Hélène Berthoud, Lotti Egger, Reto Portmann, Desirée Duerr, Didier Dupont, Olivia Ménard, Marco Meola, Helena Stoffers, Carola Blaser, Lychou Abbühl, Agroscope Institute for Food Sciences, Schwarzenburgstr, Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
- Subjects
Hydrolyzed protein ,L. helveticus ,Pasteurization ,Cheese ripening ,01 natural sciences ,Analytical Chemistry ,law.invention ,Dynamic and static in vitro digestion ,0404 agricultural biotechnology ,Cheese ,law ,RNA, Ribosomal, 16S ,Animals ,Humans ,Food science ,Amino Acids ,Chromatography, High Pressure Liquid ,Bioactive peptides ,2. Zero hunger ,Free amino acids ,Lactobacillus helveticus ,biology ,Mass spectrometry ,Chemistry ,010401 analytical chemistry ,food and beverages ,Ripening ,04 agricultural and veterinary sciences ,General Medicine ,Raw milk ,Milk Proteins ,biology.organism_classification ,Protein hydrolysis ,040401 food science ,0104 chemical sciences ,Milk ,Bacterial diversity ,Proteolysis ,Food Microbiology ,Cheese proteins ,Digestion ,Peptides ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Bacteria ,Food Science - Abstract
International audience; 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.
- Published
- 2021