The Antithrombotic Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese

Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese

Authors

  • Muhammad Anees Ur Rehman Ruth Pfau College of Nutrition Sciences, Lahore Medical & Dental College, Lahore, Pakistan
  • Khurram Ashfaq Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
  • Tehreem Ashfaq Madinah Teaching Hospital, Faisalabad, Pakistan
  • Muhammad Abuzar Ghaffari Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
  • Nasir Ali Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
  • Fatima Kazmi Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan
  • Nayab Sohail Lahore Pharmacy College, Lahore Medical & Dental College, Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i6.486

Keywords:

Probiotics, Cheddar cheese, Ripening, Anti-thrombic, Functional Foods

Abstract

Cheddar cheese undergoes significant changes resulting in numerous microbiological and biochemical processes called glycolysis, lipolysis, and proteolysis, accountable for a unique texture, aroma, appearance, and taste. Specific bioactive peptides developed during these biochemical reactions impart health benefits. Addition of probiotics boots the development of bioactive peptides in foods. Objective: The current research investigated the therapeutic potential of water-soluble peptides (WSPs) extracts from buffalo milk probiotic Cheddar cheese regarding anti-thrombic facets. Methods: The appropriateness of Buffalo milk for Cheddar manufacturing was assessed by analysing its pH, acidity, fat, protein, and total solids content. Two batches of Cheddar cheese were produced, one having a mixture of Probiotic microorganisms and commercially available mesophilic cheese starter and the second containing only commercially available cheese starters. Both of the cheese batches were analysed for their physicochemical properties. Water-soluble extract of Cheddar cheese samples was analysed for anti-thrombic effects after two-month intervals during ripening. Results: Three concentrations of WSE of buffalo milk cheddar cheese were used to assess the antithrombotic effect during 60, 120, and 180 days of ripening at 4°C. Antithrombotic activity increased with the ripening period for both control and probiotic cheddar cheese samples Conclusion: A significantly increased effect of antithrombotic activity was observed by Probiotic adjunct on control cheddar cheese.

References

Tholstrup Y. Dairy products and cardiovascular disease. Curr. Opin. Lipidol. 2006,17 (1):1–10. doi: 10.1097/01.MOL.0000199813.08602.58.

Kumar A and Kumar D. Development of anti-oxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture. J. Food Sci. Technol. 2016, 53 (1): 667–675. doi: 10.1007/s13197-015-1997-7.

Ulpathakumbura CP, Ranadheera CS, Senavirathne ND, Jayawardene LPINP, Prasanna PHP and Vidanarachchi JK. Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese. Food Biosci. 2016, 13: 21–25. doi: 10.1016/j.fbio.2015.12.003.

Cotter PD and Hill C. Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH. Microbiol. Mol. Biol. Rev. Sept. 2003, 67 (3): 429–453. doi: 10.1128/mmbr.67.3.429-453.2003.

ACGWMM-MAR-BMR-L. Bergillos-Meca T. In vitro evaluation of the fermentation properties and potential probiotic activity of Lactobacillus plantarum C4 in batch culture systems. Food Sci Technol,2015, 60: 420–426.

Leghari A, Shahid S, Farid M, … M. S.-L. S., and undefined 2021. Beneficial aspects of probiotics, strain selection criteria and microencapsulation using natural biopolymers to enhance gastric survival: A review. researchgate.net, Accessed: Feb. 11, 2021. [Online]. Available: https://www.researchgate.net/profile/Ali_Ahmad_Leghari/publication/348606260_Beneficial_aspects_of_probiotics_strain_selection_criteria_and_microencapsulation_using_natural_biopolymers_to_enhance_gastric_survival_A_review/links/60071a84299bf14088aa4499/Beneficial-aspects-of-probiotics-strain-selection-criteria-and-microencapsulation-using-natural-biopolymers-to-enhance-gastric-survival-A-review.pdf

Mumtaz S, Rehman SU, Huma N, Jamil A and Nawaz H. Xylooligosaccharide enriched yoghurt: Physicochemical and sensory evaluation. Pakistan J. Nutr.,2008, 7(4): 566–569. doi: 10.3923/pjn.2008.566.569.

Rehman MAU, Sultan W and Ajmal M. Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese. J. Food Nutr. Res. 2021,9((9):492–498. doi: 10.12691/jfnr-9-9-6.

Cavera VL, Arthur TD, Kashtanov D and Chikindas ML. Bacteriocins and their position in the next wave of conventional antibiotics,” International Journal of Antimicrobial Agents, Feb. 23, 2015, 46(5): 494-501, Elsevier B.V. doi: 10.1016/j.ijantimicag.2015.07.011.

Romero V, Borneo R, Passalacqua N and Aguirre A. Biodegradable films obtained from triticale (x Triticosecale Wittmack) flour activated with natamycin for cheese packaging. Food Packag. Shelf Life, Dec. 2016,10:54–59, , doi: 10.1016/j.fpsl.2016.09.003.

Murtaza MA, Rehman MAU, Hafiz I, Ameer K and Celik OF. Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk. J. Food Process. 2022,Preserv. 46(3):1–11. doi: 10.1111/jfpp.16385.

Chammem N, Issaoui M, De Almeida AID and Delgado AM. Food Crises and Food Safety Incidents in European Union, United States, and Maghreb Area: Current Risk Communication Strategies and New Approaches. Journal of AOAC International, Jul. 01, 2018, 101(4): 923–938, doi: 10.5740/jaoacint.17-0446.

Wu N, Xu W, Liu K, Xia Y and Shuangquan. Angiotensin-converting enzyme inhibitory peptides from Lactobacillus delbrueckii QS306 fermented milk. J. Dairy Sci., 2019,102(7): 5913–5921. doi: 10.3168/jds.2018-15901.

Pessione E and Cirrincione S. Bioactive molecules released in food by lactic acid bacteria: Encrypted peptides and biogenic amines. Frontiers in Microbiology, Frontiers Research Foundation, 2016, 7 :1–19. doi: 10.3389/fmicb.2016.00876.

Von Mollendorff JW, Todorov SW and Dicks LMT. Factors affecting the adsorption of bacteriocins to Lactobacillus sakei and Enterococcus sp. Appl. Biochem. Biotechnol., Aug. 2007, 142(2): 209–220. doi: 10.1007/s12010-007-0024-5.

Evans MR et al. An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish. Epidemiol. Infect.1999, 122: 377–383.

Ong L and Shah NP. Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT - Food Sci. Technol.,2009, 42 (7): 1260–1268. doi: 10.1016/j.lwt.2009.01.011.

Farkye NY and Fox PF. Objective indices of cheese ripening. Trends Food Sci. Technol. 1990, 1: 37–40.

Costabel LM, Bergamini C, Vaudagna SR, Cuatrin AL, Audero G and Hynes E. Effect of high-pressure treatment on hard cheese proteolysis. 2016, 1992: 4220–4232. doi: 10.3168/jds.2015-9907.

Rehman MAU, Murtaza MA, Hafiz I, Shabbir MA, Arshad M. Antihypertensive and Anti-Oxidant impact of Probiotic cultures in Cheddar cheese. J. Biol. Regul. Homeost. Agents, 2019, 33(4): 1013–1018.

Cruz AG et al. Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt. Food Res. Int., Jun 2010, 43(5): 1444–1448.doi: 10.1016/j.foodres.2010.04.028.

O. Markey et al., “Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content. J. Dairy Sci. 2017, 100 (10) 10:7953–7966, 2017, doi: 10.3168/jds.2016-12057.

Divya JB, Varsha KK and Nampoothiri KM. Newly isolated lactic acid bacteria with probiotic features for potential application in food industry,” in Applied Biochemistry and Biotechnology, Jul. 2012, 167 (5): 1314–1324. doi: 10.1007/s12010-012-9561-7.

Anusha R and Bindhu OS. Bioactive Peptides from Milk in Milk Proteins - From Structure to Biological Properties and Health Aspects, InTech, 2016. doi: 10.5772/62993.

Song Y, Li TY, Van Dam RM, Manson JAE and Hu FB. Magnesium intake and plasma concentrations of markers of systemic inflammation and endothelial dysfunction in women. Am. J. Clin. Nutr. Apr 2007, 85(4):1068–1074. doi: 10.1093/AJCN/85.4.1068.

Kanatani MOKSK. Isolation and characterization of acidocin A and cloning of the bacteriocin gene from Lactobacillus acidophilus,” Appl Env. Microbiol,1995, 61: 1061–1067.

Kamboj SS and Sharma B. Comparative Analysis of Antigiardial Potential of Heat Inactivated and Probiotic Protein of Probiotic Lactobacillus rhamnosus G.G. in Murine Giardiasis,” Probiotics Antimicrob. Proteins, Mar. 2020, 12(1): 271–279. doi: 10.1007/s12602-018-9506-8.

Downloads

Published

2022-06-30
CITATION
DOI: 10.54393/pbmj.v5i6.486
Published: 2022-06-30

How to Cite

Anees Ur Rehman, M. ., Ashfaq, K. ., Ashfaq, T. ., Abuzar Ghaffari, M. ., Ali, N. ., Kazmi, F. ., & Sohail, N. . (2022). The Antithrombotic Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese: Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese. Pakistan BioMedical Journal, 5(6), 324–328. https://doi.org/10.54393/pbmj.v5i6.486

Issue

Section

Original Article

Plaudit

Most read articles by the same author(s)