2011 Fiscal Year Final Research Report
Basic research on development of functional cheese. Antioxidant ingredients of cheese and their structure
| Project/Area Number |
21580337
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland 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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| Co-Investigator(Renkei-kenkyūsha) |
YASUDA Shin 東海大学, 農学部, 講師 (10512923)
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| Project Period (FY) |
2009 – 2011
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| Keywords | チーズ / 機能性 / 抗酸化 / ペプチド / ホゲンチジン酸 / ホモプロトカテク酸 / DPPHラジカル消去 |
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| Research Abstract |
Antioxidant activity and the structure of high-active ingredients in commercial cheeses were studied for development of functional cheese which can decrease oxidative stress. Antioxdant activities were observed in most of ripened cheeses, except of non-ripened cheeses. High activity was especially observed in Blue, Stilton, Epoisses, Pont-l' Eveque, Camembert and Brie cheese. The antioxidant ingredients were purified and isolated from the Blue cheese, and the structure of them was clarified. Consequently, the antioxidant peptides and also the polyphenols such as the homogentisic acid and the homoprotocatechuic acid were identified from the Blue cheese.
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