Cytoprotective effect of Morchella esculenta protein hydrolysate and its derivative against H2O2-induced oxidative stress

• Autorzy: Zhang Q. , Wu C.-E , Sun Y.-J. , Li T.-T. , Fan G.-J.
• Języki publikacji: EN

Abstrakty

EN

This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in SwissDutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, heptanoic acid) were determined by polymerase chain reaction – denaturing gradient gel electrophoresis (PCR-DGGE), and headspace gas chromatography (HS-GC), respectively. Season influenced the composition of both bacterial microbiota and VOCs in cheese. Counts of starter bacteria (Lactococcus, Leuconostoc and Propionibacterium – 6.51–7.14, 3.6–3.96 and 2.88–4.72 log CFU/g, respectively) were higher in the first year of the study, likewise these of the non-starter Lactobacillus (4.12–5.69 log CFU/g). The total VOC content was substantially lower in the summer-autumn 2012 (0.73228–3.34111 mg/g) than in the other seasons (63.28810–131.27690 mg/g). Differences in bacterial microbiota and the VOC profiles were observed between cheeses manufactured in winter-spring and summer-autumn seasons. Winter- and spring-manufactured cheeses were also characterized by a lower number of bacterial species (average 8.7–10.5 species/sample) than the cheeses produced in the summer and in the autumn (average 10–13 species/sample). The results of the study indicate that the cheese-making process has to be continuously monitored to minimize differences across manufacturing seasons.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 3
• Opis fizyczny: p.255-265,fig.,ref.

Twórcy

autor

Zhang Q.

• College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
• College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
• Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China

autor

Wu C.-E

• College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
• Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China

autor

Sun Y.-J.

• College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China

autor

Li T.-T.

• College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
• Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China

autor

Fan G.-J.

• College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
• Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China

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Identyfikatory

DOI

10.31883/pjfns/110134