The structure and bioactivity of antioxidant ingredients from Blue cheese and development of functional cheese to decrease oxidative stress
| Project/Area Number |
25450180
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Tokai University |
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Principal Investigator |
Igoshi Keiji 東海大学, 農学部, 教授 (80148973)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | チーズ / 抗酸化 / 4-ヒドロキシフェニル酢酸 / アデニン / イソグアニン / 機能性チーズ / Penicillium roqueforti / Lactococcus lactis / 抗酸化活性 / ラジカル消去活性 / スターター / 乳酸菌 / 熟成 / スーパーオキシドラジカル消去活性 / ABTSラジカル消去活性 / DPPHラジカル消去活性 / 4-ヒドロキシルフェニル酢酸 |
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| Outline of Final Research Achievements |
In order to develop a functional cheese that can decrease oxidative stress, the antioxidant activities of commercial cheeses and the ingredients responsible these activities were studied. A relatively high activity was observed in mold type and bacterial surface type cheeses. In Blue cheese, 4-hydroxyphenyl acetic acid was found as the ABTS radical scavenging ingredient, and adenine and isoguanine were found as superoxide radical scavenging ingredients.
The ripening rate and antioxidant activity (ABTS and DPPH radical scavenging activity) were higher in Gouda cheeses ripened with the extract obtained from the co-cultivation of Penicillium roqueforti and Lactococcus lactis ssp. cremoris compared with those in the Gouda cheeseｓ ripened without the extract (control).
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Report
(4 results)
Research Products
(14 results)
