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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...

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Autores principales: Manca, Gavina, Porcu, Arianna, Ru, Antonio, Salaris, Margherita, Franco, Mario A., De Santis, Enrico P.L.
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
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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.
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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
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