Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets of Izmir in Turkey were determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed

Association between the rs6950982 polymorphism near the SERPINE1 gene and blood pressure and lipid parameters in a high-cardiovascular-risk population: interaction with Mediterranean diet

The SERPINE1 (serpin peptidase inhibitor, clade E, member 1) gene, better known by its previous symbol PAI-1 (plasminogen activator inhibitor 1), has been associated with cardiovascular phenotypes with differing results. Our aim was to examine the association between the rs6950982 (G > A) near the SERPINE1 gene, blood pressure (BP) and plasma lipid concentrations as well as the modulation of the polymorphism effects by adherence to Mediterranean diet (AMD). We studied 945 high-cardiovascular-risk subjects. Biochemical, clinical, dietary and genetic data (rs6950982) were obtained. We also determined the common rs1799768 (4G/5G), for checking independent effects. AMD was measured by a validated questionnaire, and four groups were considered. rs6950982 (A > G) and rs1799768 (4G/5G) were only in moderate–low linkage disequilibrium (D′ = 0.719; r2 = 0.167). The most significant associations we obtained were with rs6950982 (A > G). In males, the G allele was nominally associated with higher diastolic BP (AA: 81.5 ± 10.9, AG: 82.1 ± 11.4, GG: 85.7 ± 10.5 mmHg; Padditive = 0.030) and systolic BP (AA + AG: 141.4 ± 6.9 mmHg vs. GG: 149.8 ± 8.0 mmHg; Precessive = 0.036). In the whole population, the rs6950982 was also associated with plasma lipids. Subject with the G allele presented higher total cholesterol (Padditive = 0.016, Precessive = 0.011), low-density lipoprotein cholesterol (Padditive = 0.032, Precessive = 0.031) and triglycerides (Padditive = 0.040, Precessive = 0.029). AMD modulated the effect of rs6950982 on triglyceride concentrations (P for interaction = 0.036). Greater AMD reduced the higher triglyceride concentrations in GG subjects. No significant interactions were found for the other parameters. The rs6950982 was associated with higher BP in men and higher triglycerides in the whole population, this association being modulated by AMD

MLJEKARSTVO

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose

paracasei subsp paracasei and Bifidobacterium bifidum into white cheese

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product

paracasei subsp paracasei and Bifidobacterium bifidum into white cheese

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product

Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product

Probiotics: A new popular option for cancer inhibition

Cancer is an important global public health problem. Cancer incidence and mortality have been steadily rising throughout the last century in most areas of the world. Recent epidemiological evidences support to protective effects of probiotic bacteria against to colorectal cancer. While numerous of healthful effects have been attributed to the probiotic lactic acid bacteria; perhaps the most suspicious remains that of anticancer effects. In recent years, there have been many studies using animal models, which have clearly demonstrated a protective effect of dietary supplements of lactic acid bacteria against colon tumour development. This study gives a short overview on the present state of recent knowledge of the effects of the probiotic bacteria on the colon cancer development. © 2006 Academic Journals

Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product

Determination of organic acids in whey samples from Pickled White cheese and Lor cheese by high performance liquid chromatography

Whey samples from Pickled White cheese and Lor cheese (Ricotta type whey cheese) were analyzed for the presence of 9 organic acids (formic, pyruvic, lactic, orotic, citric, uric, propionic and butyric) by high performance liquid chromatography with a reverse phase C18 (120 x 5 mm) column and an UV detector. Whey samples were obtained from the Pickled White cheese and Lor cheese produced traditionally. Relatively high concentrations of formic, lactic and citric acids were detected in all samples. While some organic acids (pyruvic and lactic) showed a trend of increase, some organic acids including formic, acetic, orotic, citric, propionic and butyric decreased during pre-ripening period of Pickled White cheese. Pyruvic acid was not detected in whey samples of Lor cheese; the major organic acids in Lor cheese were lactic, formic and citric acids

Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum into white cheese

White cheeses were manufactured from bovine milk with ordinary cheese starter, and with the adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp. paracasei and Bifidobacterium bifidum, and stored in plastic containers with brine solution. The physico-chemical properties, the survival of these adjunct cultures and cheese starter during ripening and sensory properties of cheeses were assessed throughout 90 days of ripening. Incorporation of adjunct cultures into white cheese and high levels of their survival rates during ripening had an insignificant effect on the approximate composition of cheeses. The presence of the adjunct cultures did not cause any unfavourable sensory characteristic in white cheese. Adjunct cultures indicated no negative effect on the survival rates of common cheese starters. Results indicated that white cheese is a suitable food matrix for the delivery of B. bifidum, therefore, white cheeses with B. bifidum should be considered as a probiotic product