Feta cheese: A pool of Non-Starter Lactic Acid Bacteria (NSLAB) with anti-hypertensive potential

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-11-26 DOI:10.1016/j.idairyj.2024.106144

Marina Georgalaki , Rania Anastasiou , Georgia Zoumpopoulou , Christina Charmpi , Georgios Lazaropoulos , Rimi Bounenni , Konstantinos Papadimitriou , Effie Tsakalidou

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Abstract

In the present work, we examined the angiotensin-I-converting enzyme-inhibitory (ACE-I) activity of the water soluble extracts of four long-ripened Feta cheese samples. High activity (>87 %) was determined for all of them. Additionally, we fingerprinted the non-starter lactic acid bacteria (NSLAB) isolated from the cheese samples. All NSLAB isolates were screened for their proteolytic activity and the most proteolytic ones were further evaluated for their ACE-I activity as well as ability to produce γ-aminobutyric acid (GABA). The NSLAB isolates comprised 130 lactobacilli and 24 enterococci, with the dominant species being Levilactobacillus brevis, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Enterococcus faecium. Among them, 40 selected isolates exhibited high proteolytic activity, with 13 lactobacilli and two enterococci exhibiting strong ACE-I activity (>50 %), and six lactobacilli producing GABA. Thus, the hypertension risk associated with over-consumption of Feta cheese because of its high sodium content may be compensated by the anti-hypertensive traits of NSLAB microbiota members, which are active during the long cheese ripening time.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.