Displaying all 13 publications

Abstract:
Sort:
  1. Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
    Shori AB, Hong YC, Baba AS
    Food Res Int, 2021 05;143:110238.
    PMID: 33992351 DOI: 10.1016/j.foodres.2021.110238
    Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plain- cheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p 
    Matched MeSH terms: Cheese*
  2. Fulltext Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
    Choi KH, Min JY, Ganesan P, Bae IH, Kwak HS
    Asian-Australas J Anim Sci, 2015 Jan;28(1):120-6.
    PMID: 25557683 DOI: 10.5713/ajas.14.0056
    This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.
    Matched MeSH terms: Cheese
  3. Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
    El-Garhi HM, El-Aidie SA, Rashid NA, Hayee ZA
    Food Sci Technol Int, 2018 Sep;24(6):465-475.
    PMID: 29600878 DOI: 10.1177/1082013218766979
    This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC22-3, PC60-3, and PC8-3) was significantly higher than the other treatments and the control. PC8-1, PC60-1, and PC22-1 treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC22-3, PC60-3, and PC8-3 compared to the control. The results revealed that PC60-1 and PC22-3 treatments gained the highest acceptability scores than PC60-3, PC22-1, and the control.
    Matched MeSH terms: Cheese/analysis*; Cheese/microbiology
  4. Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA
    Raja Nhari RMH, Muhammad Zailani AN, Khairil Mokhtar NF, Hanish I
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2020 Apr;37(4):561-567.
    PMID: 32027553 DOI: 10.1080/19440049.2020.1717645
    The usage of porcine pepsin or other porcine derivatives in food products is a common practice in European, American and certain Asian countries although it creates issues in religious and personnel health concerns. In this study, porcine pepsin was detected using indirect ELISA that involved the anti-pep80510 polyclonal antibody raised against a specific peptide of porcine pepsin, pep80510. The sensitivity of the assay for standard porcine pepsin was 0.008 µg/g. The immunoassay did not cross-react to other animal rennet and milk proteins except for microbial coagulant from Mucor miehie. The recovery of porcine pepsin in spiked cheese curd within the range of CV < 20% while for porcine pepsin in spiked cheese whey the recovery is also within the range of CV% < 20%.
    Matched MeSH terms: Cheese/analysis*
  5. Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt
    Shori AB, Baba AS, Keow JN
    Pak J Biol Sci, 2012 Dec 15;15(24):1160-7.
    PMID: 23755406
    There is an increasing demand of functional foods in developed countries. Yogurt plays an important role in the management of blood pressure. Several bioactive peptides isolated from Allium sativum or fish collagen have shown antihypertensive activity. Thus, in the present study the effects of A. sativum and/or Fish Collagen (FC) on proteolysis and ACE inhibitory activity in yogurt (0, 7 and 14 day) and cheese (0, 14 and 28 day) were investigated. Proteolytic activities were the highest on day 7 of refrigerated storage in A. sativum-FC-yogurt (337.0 +/- 5.3 microg g(-1)) followed by FC-yogurt (275.3 +/- 2.0 microg g(-1)), A. sativum-yogurt (245.8 +/- 4.2 microg g(-1)) and plain-yogurt (40.4 +/- 1.2 microg g(-1)). On the other hand, proteolytic activities in cheese ripening were the highest (p < 0.05) on day 14 of storage for plain and A. sativum-cheeses (411.4 +/- 4.3 and 528.7 +/- 1.6 microg g(-1), respectively). However, the presence of FC increased the proteolysis to the highest level on day 28 of storage for FC- and A. sativum-FC cheeses (641.2 +/- 0.1 and 1128.4 +/- 4.5 microg g(-1), respectively). In addition, plain- and A. sativum-yogurts with or without FC showed maximal inhibition of ACE on day 7 of storage. Fresh plain- and A. sativum-cheeses showed ACE inhibition (72.3 +/- 7.8 and 50.4 +/- 1.6 % respectively), the presence of FC in both type of cheeses reduced the ACE inhibition to 62.9 +/- 0.8 and 44.5 +/- 5.0%, respectively. However, refrigerated storage increased ACE inhibition in cheeses (p < 0.05 on day 28) in the presence of FC more than in the absence. In conclusion, the presence of FC in A. sativum-yogurt or cheese enhanced the proteolytic activity. Thus, it has potential in the development of an effective dietary strategy for hypertension associated cardiovascular diseases.
    Matched MeSH terms: Cheese*
  6. Fulltext Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
    Alhelli AM, Mohammed NK, Khalil ES, Hussin ASM
    AMB Express, 2021 Mar 22;11(1):45.
    PMID: 33751265 DOI: 10.1186/s13568-021-01205-9
    Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.
    Matched MeSH terms: Cheese
  7. Antifungal activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on selected foods
    Muhialdin BJ, Hassan Z, Sadon SKh
    J Food Sci, 2011 Sep;76(7):M493-9.
    PMID: 21806613 DOI: 10.1111/j.1750-3841.2011.02292.x
    In the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (LAB) were selected to be evaluated for their antifungal activity on selected foods. The supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 °C and 5 to 6 d at 20 and 30 °C in tomato puree, 19 to 29 d at 4 °C and 6 to 12 d at 20 and 30 °C in processed cheese, and 27 to 30 d at 4 °C and 12 to 24 d at 20 and 30 °C in commercial bread. The shelf life of bread with added LAB cells or their supernatants were longer than normal bread. This study demonstrates that Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, L. pentosus G004, and L. paracasi D5 either the cells or their supernatants could be used as biopreservative in bakery products and other processed foods.
    Matched MeSH terms: Cheese/microbiology
  8. Systemic consumption of probiotic curd and use of probiotic toothpaste to reduce Streptococcus mutans in plaque around orthodontic brackets
    Jose JE, Padmanabhan S, Chitharanjan AB
    Am J Orthod Dentofacial Orthop, 2013 Jul;144(1):67-72.
    PMID: 23810047 DOI: 10.1016/j.ajodo.2013.02.023
    The objectives of the study were to evaluate and compare the effects of the systemic consumption of probiotic curd and the topical application of probiotic toothpaste on the Streptococcus mutans levels in the plaque of orthodontic patients.
    Matched MeSH terms: Cheese*
  9. A fluorescence quenching based gene assay for Escherichia coli O157:H7 using graphene quantum dots and gold nanoparticles
    Saad SM, Abdullah J, Rashid SA, Fen YW, Salam F, Yih LH
    Mikrochim Acta, 2019 11 19;186(12):804.
    PMID: 31745737 DOI: 10.1007/s00604-019-3913-8
    A fluorometric assay is described for highly sensitive quantification of Escherichia coli O157:H7. Reporter oligos were immobilized on graphene quantum dots (GQDs), and quencher oligos were immobilized on gold nanoparticles (AuNPs). Target DNA was co-hybridized with reporter oligos on the GQDs and quencher oligos on AuNPs. This triggers quenching of fluorescence (with excitation/emission peaks at 400 nm/530 nm). On introducing target into the system, fluorescence is quenched by up to 95% by 100 nM concentrations of target oligos having 20 bp. The response to the fliC gene of E. coli O157:H7 increases with the logarithm of the concentration in the range from 0.1 nM to 150 nM. The limit of detection is 1.1 ± 0.6 nM for n = 3. The selectivity and specificity of the assay was confirmed by evaluating the various oligos sequences and PCR product (fliC gene) amplified from genomic DNA of the food samples spiked with E. coli O157:H7. Graphical abstractSchematic representation of fluorometric assay for highly sensitive quantification of Escherichia coli O157:H7 based on fluorescence quenching gene assay for fliC gene of E. coli O157:H7.
    Matched MeSH terms: Cheese/microbiology
  10. Fulltext Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves
    Pagthinathan, M., Ghazali, H.M., Yazid, A.M., Foo, H.L.
    International Food Research Journal, 2019;26(3):913-922.
    MyJurnal
    Extracts from ‘kesinai’ (Streblus asper) leaves were investigated as a potential source of enzymes that can serve as an alternative to calf rennet in cheese making. Different types of extraction buffers were investigated namely sodium acetate buffer (pH 4.2-5.0), phosphate buffer (pH 6.0-7.0) and Tris-HCl buffer (pH 7.0-9.0). Finally, the milk-clotting enzyme was extracted using 100 mM Tris-HCl buffer (pH 7.4) with and without 5.0 mg/mL polyvinylpyrrolidone, 0.015 mL/mL Triton X-100 and 2 mM sodium metabisulphite. Purification was carried out using acetone precipitation, and ion-exchange and size-exclusion chromatographic techniques. Results showed that 100 mM Tris-HCl buffer (pH 7.4) was the most efficient extraction buffer among the buffers used in the extraction study. After the final purification step of size-exclusion chromatography, the enzyme was purified 3.3-fold with 42.3% of recovery. The enzyme showed an optimum temperature and pH at 60°C and pH 7.4, respectively. The enzyme was stable up to 70°C for one hour and the partially purified enzyme retained 83% and 96% of its original activity at pH 6.0 and 8.0, respectively. The molecular weight of the partially enzyme was estimated to be 75.8 kDa on SDS-PAGE. The milk-clotting activity of ‘kesinai’ enzyme was found to be lower than that of commercial Mucor rennet.
    Matched MeSH terms: Cheese
  11. Fulltext Lifestyle intervention improved nutritional knowledge, dietary composition and health status of midlife Malaysian women
    Noor-Aini, M.Y., Pon, L.W., Ong, F.B., Adeeb, N., Seri, S.S., Shamsuddin, K., et al.
    Malays J Nutr, 2006;12(2):125-146.
    MyJurnal
    Lifestyle has been shown to exert a major impact on the quality of life and health in mid-life women coping with menopausal changes. This study aimed to assess the efficacy of a lifestyle intervention package in improving nutritional knowledge and composition, dietary habits and related health status in mid-life women. Between Nov 1999 to Oct 2001, 360 disease free women, non users of HRT, aged 45 years and above with intact uterus were recruited into the study. The women were randomised into three groups - I (control), II (lifestyle intervention) and III (lifestyle intervention with HRT) respectively. After 12 months, 85.6% completed the study. The lifestyle intervention programme, well accepted by the participants, brought about an improved dietary composition, better eating habits, more exercise participation and increment in knowledge with concomitant improvement of the health status. The benefits observed were significant reduction in energy, fat and carbohydrate intake with increased intake of legumes; milk and cheese/yogurt; and reduction of tea and coffee. Body weight was reduced and more importantly preventing abdominal obesity in the intervention groups with HRT was more effective. Further adaptations of the dietary component with advice on obtaining micronutrients from local produce would contribute towards a more balanced diet in midlife women as dairy products were not popular and these women had low meat intake.
    Matched MeSH terms: Cheese
  12. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage
    Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S
    J Sci Food Agric, 2019 Apr;99(6):2716-2725.
    PMID: 30350410 DOI: 10.1002/jsfa.9439
    BACKGROUND: Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage.

    RESULTS: Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable.

    CONCLUSION: The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.

    Matched MeSH terms: Cheese
  13. Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study
    Dehghan M, Mente A, Rangarajan S, Sheridan P, Mohan V, Iqbal R, et al.
    Lancet, 2018 11 24;392(10161):2288-2297.
    PMID: 30217460 DOI: 10.1016/S0140-6736(18)31812-9
    BACKGROUND: Dietary guidelines recommend minimising consumption of whole-fat dairy products, as they are a source of saturated fats and presumed to adversely affect blood lipids and increase cardiovascular disease and mortality. Evidence for this contention is sparse and few data for the effects of dairy consumption on health are available from low-income and middle-income countries. Therefore, we aimed to assess the associations between total dairy and specific types of dairy products with mortality and major cardiovascular disease.

    METHODS: The Prospective Urban Rural Epidemiology (PURE) study is a large multinational cohort study of individuals aged 35-70 years enrolled from 21 countries in five continents. Dietary intakes of dairy products for 136 384 individuals were recorded using country-specific validated food frequency questionnaires. Dairy products comprised milk, yoghurt, and cheese. We further grouped these foods into whole-fat and low-fat dairy. The primary outcome was the composite of mortality or major cardiovascular events (defined as death from cardiovascular causes, non-fatal myocardial infarction, stroke, or heart failure). Hazard ratios (HRs) were calculated using multivariable Cox frailty models with random intercepts to account for clustering of participants by centre.

    FINDINGS: Between Jan 1, 2003, and July 14, 2018, we recorded 10 567 composite events (deaths [n=6796] or major cardiovascular events [n=5855]) during the 9·1 years of follow-up. Higher intake of total dairy (>2 servings per day compared with no intake) was associated with a lower risk of the composite outcome (HR 0·84, 95% CI 0·75-0·94; ptrend=0·0004), total mortality (0·83, 0·72-0·96; ptrend=0·0052), non-cardiovascular mortality (0·86, 0·72-1·02; ptrend=0·046), cardiovascular mortality (0·77, 0·58-1·01; ptrend=0·029), major cardiovascular disease (0·78, 0·67-0·90; ptrend=0·0001), and stroke (0·66, 0·53-0·82; ptrend=0·0003). No significant association with myocardial infarction was observed (HR 0·89, 95% CI 0·71-1·11; ptrend=0·163). Higher intake (>1 serving vs no intake) of milk (HR 0·90, 95% CI 0·82-0·99; ptrend=0·0529) and yogurt (0·86, 0·75-0·99; ptrend=0·0051) was associated with lower risk of the composite outcome, whereas cheese intake was not significantly associated with the composite outcome (0·88, 0·76-1·02; ptrend=0·1399). Butter intake was low and was not significantly associated with clinical outcomes (HR 1·09, 95% CI 0·90-1·33; ptrend=0·4113).

    INTERPRETATION: Dairy consumption was associated with lower risk of mortality and major cardiovascular disease events in a diverse multinational cohort.

    FUNDING: Full funding sources are listed at the end of the paper (see Acknowledgments).

    Matched MeSH terms: Cheese
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links