Biogenic amines in Zamorano cheese: factors involved in their accumulation.

Background: Ripened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high-performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were also studied.

Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion.

It is increasingly evident that digestion can affect the biological activity of cheese by the release of new active peptides from their precursors or, on the contrary, giving rise to fragments without activity. The characterization of the peptidome of a Spanish blue cheese, Valdeón, has been conducted before and after gastrointestinal digestion, and the digests have been compared to those obtained from pasteurized skimmed milk powder (SMP) using a bioinformatics platform. Peptidomic profiling of digests revealed several regions that are especially resistant to digestion (among them β-casein 60-93, 128-140, and 193-209).