TY - JOUR
T1 - Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools
AU - Balthazar, Celso F.
AU - Guimarães, Jonas T.
AU - Silva, Ramon
AU - Filho, Elenilson G.A.
AU - Brito, Edyr S.
AU - Pimentel, Tatiana C.
AU - Rodrigues, Sueli
AU - Esmerino, Erick A.
AU - Silva, Marcia Cristina
AU - Raices, Renata S.L.
AU - Granato, Daniel
AU - Duarte, Maria Carmela K.H.
AU - Freitas, Mõnica Q.
AU - Cruz, Adriano G.
N1 - Publisher Copyright:
© 2021 American Dairy Science Association
PY - 2021/5
Y1 - 2021/5
N2 - This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
AB - This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
KW - amino acid
KW - chemometrics
KW - fresh cheese
KW - Lacticaseibacillus casei 01
KW - probiotic
UR - http://www.scopus.com/inward/record.url?scp=85101868159&partnerID=8YFLogxK
U2 - 10.3168/jds.2020-19172
DO - 10.3168/jds.2020-19172
M3 - Article
C2 - 33663866
AN - SCOPUS:85101868159
SN - 0022-0302
VL - 104
SP - 5133
EP - 5140
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 5
ER -