TY - JOUR
T1 - Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats
AU - Rocha, Ramon S.
AU - Silva, Ramon
AU - Guimarães, Jonas T.
AU - Balhtazar, Celso F.
AU - Silveira, Marcello R.
AU - Martins, Aline A.
AU - Rojas, Vitória P.
AU - Graça, Juliana S.
AU - Pimentel, Tatiana C.
AU - Esmerino, Erick A.
AU - Sant'Ana, Anderson S.
AU - Granato, Daniel
AU - Freitas, Mônica Q.
AU - Barros, Márcio E.
AU - Silva, Márcia C.
AU - Cruz, Adriano G.
N1 - Publisher Copyright:
© 2020 American Dairy Science Association
PY - 2020/6
Y1 - 2020/6
N2 - The objective of this study was to evaluate the effects of the consumption of Minas Frescal cheese (2 g for 15 d) produced with pasteurized milk or milk subjected to ohmic heating on the health variables (biochemical, hematological, and uric acid levels) of rats, as well as on the identity variables and proteolysis indices of cheese. Three groups of rats (n = 6 per group) were studied, as follows: control group, without cheese consumption (CON), rats fed Minas Frescal cheese produced with milk pasteurized by conventional technology (PC, 72 to 75°C for 15 s), and rats fed Minas Frescal cheese produced with milk subjected to ohmic heating (OHC, 8 V/cm, 72 to 75°C for 15 s). Ohmic heating did not alter the macronutrient levels (moisture, fat, protein) of the cheeses, but an increase in the proteolysis index was observed. For both cheeses, no significant differences were observed for feed intake (139 to 143 g/d), water consumption (196 to 206 mL/d), or final animal weight (236 to 252 g), and no changes were detected in hematological variables (counts of red blood cells, hemoglobin, leukocytes, and platelets) or levels of potassium, calcium, magnesium, urea, creatinine, total cholesterol, high-density lipoprotein cholesterol, blood glucose, and bilirubin (total, direct, and indirect) of rats. In addition, both cheeses led to a reduction of serum triglycerides and an increase in monocyte, eosinophil, and basophil levels. However, consumption of OHC resulted in decreased sodium, uric acid, and lymphocyte levels. The present results suggest that ohmic heating in the processing of Minas Frescal cheese has positive effects on the health of healthy rats.
AB - The objective of this study was to evaluate the effects of the consumption of Minas Frescal cheese (2 g for 15 d) produced with pasteurized milk or milk subjected to ohmic heating on the health variables (biochemical, hematological, and uric acid levels) of rats, as well as on the identity variables and proteolysis indices of cheese. Three groups of rats (n = 6 per group) were studied, as follows: control group, without cheese consumption (CON), rats fed Minas Frescal cheese produced with milk pasteurized by conventional technology (PC, 72 to 75°C for 15 s), and rats fed Minas Frescal cheese produced with milk subjected to ohmic heating (OHC, 8 V/cm, 72 to 75°C for 15 s). Ohmic heating did not alter the macronutrient levels (moisture, fat, protein) of the cheeses, but an increase in the proteolysis index was observed. For both cheeses, no significant differences were observed for feed intake (139 to 143 g/d), water consumption (196 to 206 mL/d), or final animal weight (236 to 252 g), and no changes were detected in hematological variables (counts of red blood cells, hemoglobin, leukocytes, and platelets) or levels of potassium, calcium, magnesium, urea, creatinine, total cholesterol, high-density lipoprotein cholesterol, blood glucose, and bilirubin (total, direct, and indirect) of rats. In addition, both cheeses led to a reduction of serum triglycerides and an increase in monocyte, eosinophil, and basophil levels. However, consumption of OHC resulted in decreased sodium, uric acid, and lymphocyte levels. The present results suggest that ohmic heating in the processing of Minas Frescal cheese has positive effects on the health of healthy rats.
KW - Minas Frescal cheese
KW - ohmic heating
KW - rats
KW - uric acid
UR - http://www.scopus.com/inward/record.url?scp=85082525762&partnerID=8YFLogxK
U2 - 10.3168/jds.2019-17712
DO - 10.3168/jds.2019-17712
M3 - Article
C2 - 32229115
AN - SCOPUS:85082525762
SN - 0022-0302
VL - 103
SP - 4929
EP - 4934
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 6
ER -