Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice.

The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of flavor enhancers. The present study aimed to combine quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) to assess the sensory profile of reduced-sodium probiotic prato cheese with the addition of flavor enhancers. Five formulations of probiotic prato cheese were manufactured using 1% (wt/wt) salt as follows: C1 (100% NaCl), C2 (50:50 NaCl:KCl), C3 (50:50 NaCl:KCl + 1% arginine), C4 (50:50 NaCl:KCl + 1% yeast extract), and C5 (50:50 NaCl:KCl + 1% oregano extract). Both methods indicated that the addition of flavor enhancers modified the sensory profile of the reduced-sodium probiotic prato cheese. The QDA revealed that flavor enhancers-in particular, yeast and oregano extract-increased the saltiness of samples C4 and C5, respectively, and that the other flavor enhancer, arginine (sample C3), most modified the attributes of prato cheese. The TDS dominance curves revealed that the addition of yeast extract (sample C4) had a positive effect on cheese flavor because it minimized the bitter taste perception resulting from the addition of potassium chloride. Overall, QDA and TDS used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.

Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108 CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7logCFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis.

In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of αs1 -casein at the Phe23 - Phe24 bond, and hydrolysis of ß-casein. For the MALDI-MS data, a complex peptide profile was observed, with the identification of 44 peptides previously reported (24 peptides from αs1 -casein, 14 from ß-casein, 3 from κ-casein, and 3 from αs2 -casein). It was also observed that cheeses with salt-in-moisture content greater than 5% showed an accumulation of a bitter-tasting peptide (m/z 1536, αs1 -CN f1-13), suggesting a relationship between the higher salt concentration and the abundance of this peptide. In conclusion, the results showed that even commercial cheeses produced with different raw material and processing conditions showed very similar peptide profiles when assessed at the molecular level, and only 9 peptides were responsible for discrimination of cheeses.

Queijo prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais / Reduced fat prato cheese added of proteolytic enzyme: physical and sensorial

O queijo Prato, segundo queijo mais consumido no Brasil, obtido por coagulação enzimática do leite e maturado por pelo menos 25 dias, é classificado como gordo e de média umidade. Devido à preocupação com a saúde, os consumidores de queijos têm procurado produtos em suas versões com menor teor de gordura. Contudo, a gordura confere as características sensoriais desejáveis, como sabor, cremosidade, maciez e textura aos queijos. Alterações têm sido introduzidas no processo tecnológico de fabricação dos queijos com teor reduzido de gordura, com o intuito de efetuar melhoria nesses produtos; e o uso de enzimas proteolíticas é uma importante estratégia a ser considerada. A capacidade de derretimento, cor e avaliação sensorial são fundamentais indicadores da qualidade dos produtos obtidos. O presente trabalho analisou as características físicas e sensoriais de queijo Prato com teor reduzido de gordura adicionado da enzima proteolítica fastuosaína, extraída do fruto verde do gravatá. A adição da fastuosaína não interferiu na capacidade de derretimento, tampouco promoveu o desenvolvimento de amargor, que é característica comum não apreciada em queijos com teor reduzido de gordura.

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation,and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosainimproved the quality of the product, as this additive neither affected the meltability, nor produced bitterness,which is a common unpleasant taste in low fat cheeses.

Reduced fat Prato cheese added of proteolytic enzyme: physical and sensorial characteristics / Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation,and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to theconcern to health, the cheeses consumers have been seeking for products with low fat contents; howeverfat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness andtexture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking forimproved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, colorand sensory characteristics are fundamental quality indicators of the final products. This study reports thefindings from the analyses on the physical and sensory characteristics of low fat Prato cheese with additionof proteolytic enzyme fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosainimproved the quality of the product, as this additive neither affected the meltability, nor produced bitterness,which is a common unpleasant taste in low fat cheeses.

O queijo Prato, segundo queijo mais consumido no Brasil, obtido por coagulação enzimática do leite ematurado por pelo menos 25 dias, é classificado como gordo e de média umidade. Devido à preocupaçãocom a saúde, os consumidores de queijos têm procurado produtos em suas versões com menor teor degordura. Contudo, a gordura confere as características sensoriais desejáveis, como sabor, cremosidade,maciez e textura aos queijos. Alterações têm sido introduzidas no processo tecnológico de fabricaçãodos queijos com teor reduzido de gordura, com o intuito de efetuar melhoria nesses produtos; e o uso deenzimas proteolíticas é uma importante estratégia a ser considerada. A capacidade de derretimento, cor eavaliação sensorial são fundamentais indicadores da qualidade dos produtos obtidos. O presente trabalhoanalisou as características físicas e sensoriais de queijo Prato com teor reduzido de gordura adicionadodaenzima proteolítica fastuosaína, extraída do fruto verde do gravatá. A adição da fastuosaína não interferiuna capacidade de derretimento, tampouco promoveu o desenvolvimento de amargor, que é característicacomum não apreciada em queijos com teor reduzido de gordura.

Effect of the addition of Streptococcus thermophilus as adjunct culture on ripening and physicochemical and sensory characterization of Prato cheese / Efeito da adição de Streptococcus thermophilus como cultura adjunta na maturação e caracterização físico-química e sensorial de queijo Prato

Lactic acid bacteria are responsible for performing fundamental functions for cheese manufacturing, such as production of lactic acid and volatile flavoring compounds. The aim of this investigation was to evaluate the Streptococcus thermophilus activity, as an adjunct culture, on proteolysis during ripening and, on the development of physicochemical characteristics and sensory properties of Prato type cheese. For this study, cheeses were manufactured in a pilot-scale, according to two treatment processes: (1) use of mesophilic culture - Lactococcus lactis ssp lactis and Lactococcus lactis ssp cremoris (treatment 1), and (2) mesophilic culture added with Streptococcus thermophilus (treatment 2). At 30 and 48 days of ripening, the physicochemical characteristics (dry matter, titratable acidity, fat, fat in dry matter, ashes, protein contents, ripening extension and depth indexes, tyrosine and tryptophan content, and water activity) were analyzed. Sensory properties (smell, aroma, sweetness, sourness, saltiness, bitterness, astringency, pungency, elasticity, firmness, friability, adhesiveness, solubility and humidity) were evaluated at 30 days of ripening. In cheeses under treatment 1, casein was most extensively hydrolyzed during ripening, thus they exhibited higher levels of acidity, bitterness, piquant taste, elasticity, and solubility when compared to those prepared with the a

As culturas lácteas desempenham funções fundamentais na maturação de queijos, tais como produção de ácido lático e de compostos aromatizantes voláteis. Neste trabalho, o objetivo foi avaliar a ação de Streptococcus thermophilus como cultura adjunta, nos índices de proteólise e nas características físico-químicas e sensoriais do queijo Prato. As amostras de queijo foram preparadas conforme dois tratamentos: (1) utilização de cultura mesofílica - Lactococcus lactis ssp lactis e Lactococcus lactis ssp cremoris (tratamento 1) e (2) cultura mesofílica acrescida de Streptococcus thermophilus (tratamento 2). Durante a maturação dos queijos, foram realizadas análises físico-químicas (extrato seco total, gordura, gordura no extrato seco - GES, cinzas, nitrogênio, proteína total, índice de extensão da maturação - IEM, índice de profundidade da maturação - IPM, tirosina, triptofano e atividade de água) e sensoriais (odor, aroma, doce, ácido, salgado, amargo, adstringente, picante, elasticidade, firmeza, friabilidade, adesividade, solubilidade e umidade). O queijo fabricado conforme o tratamento 1 foi o mais proteolítico, resultando em características sensoriais mais acentuadas de acidez, amargor, sabor picante, elasticidade e solubilidade, comparado ao produto preparado com adição de Streptococcus thermophilus.