Prato cheese with salt reduction and adjunct culture: manufacture, bioactive potential, and bioacessibility

• Grant number: 17/09633-7
• Support type: Regular Research Grants
• Duration: September 01, 2017 - February 29, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Mirna Lúcia Gigante
• Grantee: Mirna Lúcia Gigante
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Assoc. researchers: Katia Sivieri

Abstract

The objective of the project is to standardize the production of reduced sodium Prato cheese with bioactive properties, as well as to evaluate the bioaccessibility of the biopeptides formed during ripening. The project will be divided into two stages. First, the effect of the addition of the adjunct culture (Lactobacillus helveticus LH-B02), salt content, and ripening time on the antihypertensive potential, and the peptide profile will be assessed using a 2x2x6 factorial experimental design in completely randomized blocks with three replicates. The peptide profile will be analyzed by Matrix-Assisted Ionization and Laser Desorption Mass Spectrometry (MALDI-ToF MS) and the discrimination of cheeses according to their peptide profile will be performed by chemometrics using principal component analysis. Then, cheeses with higher bioactivity potential will be evaluated for peptides bioaccessibility and for the effect of these compounds on gut microbiota. A dynamic in vitro colonic digestion model (SEMH) composed by 5 double-jacketed vessels simulating the stomach, the duodenum and the ascending, transverse and descending colon, under controlled conditions of pH, residence time and temperature will be used for the simulation of the passage through the gastrointestinal tract. During the simulation of the passage through the gastrointestinal tract, samples will be taken from each vessel for the evaluation of the peptide profile (MALDI-ToF MS) and modulation of the microbial ecosystem. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAVALHEIRO, FLAVIA GIACOMETTI; NEGRAO, FERNANDA. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening. INTERNATIONAL DAIRY JOURNAL, v. 87, p. 75-83, DEC 2018. (17/09633-7)

BAPTISTA, DEBORA PARRA; NEGRAO, FERNANDA; EBERLIN, MARCOS NOGUEIRA; GIGANTE, MIRNA LUCIA. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture. Food Research International, v. 133, JUL 2020. (17/09633-7)

BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA. Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract. Journal of the Science of Food and Agriculture, v. 101, n. 10, p. 4010-4017, AUG 15 2021. (17/09633-7)

BAPTISTA, DEBORA PARRA; SALGACO, MATEUS KAWATA; SIVIERI, KATIA; GIGANTE, MIRNA LUCIA. Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 134, DEC 2020. (17/09633-7)