Effects of fermentation, ripening and storage on endocannabinoids and endocannabinoid-like compounds in different cheeses

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-04 DOI:10.1016/j.foodchem.2025.146247

Ecem Berk Aydın, Cemile Yılmaz, Vural Gökmen

{"title":"Effects of fermentation, ripening and storage on endocannabinoids and endocannabinoid-like compounds in different cheeses","authors":"Ecem Berk Aydın, Cemile Yılmaz, Vural Gökmen","doi":"10.1016/j.foodchem.2025.146247","DOIUrl":null,"url":null,"abstract":"<div><div>Endocannabinoids (ECs) and endocannabinoid-like (ECL) compounds are biologically active lipids derived from a range of fatty acids. This study aims to assess the levels and profile of ECs/ECL compounds across various cheeses, focusing particularly on how different processing steps such as fermentation, ripening, and storage affect their concentrations. Compared to commercial fresh and ripened cheeses, it was determined that ripening is of importance in shaping the profile of lipid signalling compounds. Ripened cheeses particularly Danish Blue were notably rich in <em>N</em>-acylamino acids due to occurring lipolysis and proteolysis during ripening. In addition, <em>N</em>-oleoylphenylalanine, <em>N</em>-linoleoylphenylalanine, <em>N</em>-oleoylleucine, and <em>N</em>-palmitoylglycine content increased during cheddar ripening. Furthermore, the concentration of 2-oleoylglycerol considerably decreased due to its degradation during fresh kashar cheese storage and incubation with starter cultures. This study provides information about the impacts of fermentation, ripening and storage on the profile of ECs/ECL compounds in foods and possible theories regarding how they arise.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"494 ","pages":"Article 146247"},"PeriodicalIF":9.8000,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625034995","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Endocannabinoids (ECs) and endocannabinoid-like (ECL) compounds are biologically active lipids derived from a range of fatty acids. This study aims to assess the levels and profile of ECs/ECL compounds across various cheeses, focusing particularly on how different processing steps such as fermentation, ripening, and storage affect their concentrations. Compared to commercial fresh and ripened cheeses, it was determined that ripening is of importance in shaping the profile of lipid signalling compounds. Ripened cheeses particularly Danish Blue were notably rich in N-acylamino acids due to occurring lipolysis and proteolysis during ripening. In addition, N-oleoylphenylalanine, N-linoleoylphenylalanine, N-oleoylleucine, and N-palmitoylglycine content increased during cheddar ripening. Furthermore, the concentration of 2-oleoylglycerol considerably decreased due to its degradation during fresh kashar cheese storage and incubation with starter cultures. This study provides information about the impacts of fermentation, ripening and storage on the profile of ECs/ECL compounds in foods and possible theories regarding how they arise.

Abstract Image

查看原文本刊更多论文

发酵、成熟和贮藏对不同奶酪中内源性大麻素和内源性大麻素样化合物的影响

内源性大麻素（ECs）和内源性大麻素样（ECL）化合物是从一系列脂肪酸中提取的具有生物活性的脂质。本研究旨在评估各种奶酪中ECs/ECL化合物的水平和特征，特别关注发酵、成熟和储存等不同加工步骤对其浓度的影响。与商业新鲜和成熟的奶酪相比，成熟的奶酪在形成脂质信号化合物的轮廓方面具有重要意义。成熟的奶酪，特别是丹麦蓝奶酪，由于在成熟过程中发生的脂肪分解和蛋白质分解，其n -酰基氨基酸含量明显丰富。此外，随着干酪成熟，n -油基苯丙氨酸、n -亚油基苯丙氨酸、n -油基亮氨酸和n -棕榈酰甘氨酸含量增加。此外，2-油基甘油的浓度由于其在新鲜卡沙干酪储存和发酵剂培养过程中的降解而显著降低。这项研究提供了发酵、成熟和储存对食品中ECs/ECL化合物的影响以及它们如何产生的可能理论的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.