Cargando…
Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy
The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecor...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PAGEPress Publications, Pavia, Italy
2015
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076654/ https://www.ncbi.nlm.nih.gov/pubmed/27800396 http://dx.doi.org/10.4081/ijfs.2015.4700 |
_version_ | 1782462061237764096 |
---|---|
author | Manca, Gavina Porcu, Arianna Ru, Antonio Salaris, Margherita Franco, Mario A. De Santis, Enrico P.L. |
author_facet | Manca, Gavina Porcu, Arianna Ru, Antonio Salaris, Margherita Franco, Mario A. De Santis, Enrico P.L. |
author_sort | Manca, Gavina |
collection | PubMed |
description | The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo PDO, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g(–1) respectively) that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g(–1) respectively). Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing BA formation. |
format | Online Article Text |
id | pubmed-5076654 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | PAGEPress Publications, Pavia, Italy |
record_format | MEDLINE/PubMed |
spelling | pubmed-50766542016-10-31 Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy Manca, Gavina Porcu, Arianna Ru, Antonio Salaris, Margherita Franco, Mario A. De Santis, Enrico P.L. Ital J Food Saf Article The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo PDO, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g(–1) respectively) that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g(–1) respectively). Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing BA formation. PAGEPress Publications, Pavia, Italy 2015-06-24 /pmc/articles/PMC5076654/ /pubmed/27800396 http://dx.doi.org/10.4081/ijfs.2015.4700 Text en ©Copyright G. Manca et al. http://creativecommons.org/licenses/by-nc/3.0/ This work is licensed under a Creative Commons Attribution 3.0 License (by-nc 3.0). (http://creativecommons.org/licenses/by-nc/3.0/) |
spellingShingle | Article Manca, Gavina Porcu, Arianna Ru, Antonio Salaris, Margherita Franco, Mario A. De Santis, Enrico P.L. Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title | Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title_full | Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title_fullStr | Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title_full_unstemmed | Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title_short | Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy |
title_sort | comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in sardinia, italy |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076654/ https://www.ncbi.nlm.nih.gov/pubmed/27800396 http://dx.doi.org/10.4081/ijfs.2015.4700 |
work_keys_str_mv | AT mancagavina comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly AT porcuarianna comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly AT ruantonio comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly AT salarismargherita comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly AT francomarioa comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly AT desantisenricopl comparisonofgaminobutyricacidandbiogenicaminecontentofdifferenttypesofewesmilkcheeseproducedinsardiniaitaly |