The structure and bioactivity of antioxidant ingredients from Blue cheese and development of functional cheese to decrease oxidative stress

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450180
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Tokai University
• Principal Investigator: Igoshi Keiji 東海大学, 農学部, 教授 (80148973)
• Project Period (FY): 2013-04-01 – 2016-03-31
• 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

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).

Free Research Field

農学