| 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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| 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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