Journal of Microbial & Biochemical Technology

Authentic Cotija cheese as a functional food: Study of peptides released during ripening

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Judith Jimenez Guzman, Ivette Rangel Del Valle, Angelica Flores Najera and Mariano Garcia Garibay

Metropolitan Autonomous University, Mexico

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Authentic Cotija cheese is an artisanal ripened cheese produced in the mountains of central Mexico, made with raw milk and ripened for at least 3 months; due to its quality, it was awarded best foreign cheese in the 2007 Cheese World Championship. Because of the wide variety of microorganisms fermenting Cotija cheese, several metabolites are produced during ripening that may affect consumers�?? health, such as bioactive peptides. The aim of this work was to study bioactive peptide production during Cotija cheese ripening and the effect of weather conditions in peptide production. We studied cheeses made in 4 different regions with different microclimates, and followed ripening for 6 months to determine peptide production. Results showed production of peptides with molecular weights ranging from 1 to 6 kDa in all cheeses. Furthermore, when antihypertensive activity of cheese extracts was compared with captopril® a high inhibition of up to 97% was observed, demonstrating that bioactive peptides are produced during Cotija cheese ripening and that authentic Cotija cheese has functional properties that give it a greater added value. Recent Publications 1. Lopez Exposito I, Amigo L and Recio I (2012) A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides. Dairy Sci. & Technol. 92:419�??438. 2. Korhonen H (2009) Milk derived bioactive peptides: From Science to Applications, Journal of Functional Foods, 1:177-187. 3. Ong L and Shah N P (2008) Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. LWT-Food Sci and Technol, 41:15551566. 4. Sienkiewicz Szlapka E, Jarmolowska B, Krawczuk S, Kostyra E, Kostyra H and Iwan M (2009) Contents of agonistic and antagonistic opioid peptides in different cheese varieties, International Dairy Journal, 19:258-263. 5. Stephanie Rae Pritchard, Michael Phillips and Kasipathy Kailasapathy (2010) Identification of bioactive peptides in commercial Cheddar cheese. Food Research International 43:1545-1548.

Biography :

Judith Jimenez Guzman is a Food Engineer working at the Food Science Department of the Metropolitan Autonomous University in Lerma, Mexico. She has her expertise in dairy biotechnology, including aspects of enzymology, fermentations and dairy products as functional foods. Besides research work, she does collaborative research and consultant work for several dairy enterprises in Mexico.