Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria

Figures & data

Table 1. Composition of control and probiotic Cheddar cheeses

Sample	Composition
	Moisture (%)	Fat (%)	Protein(%)	Salt (%)	pH
Batch 1	36.210 ± 0.003^a	31.670 ± 0.570^a	25.350 ± 0.003^a	1.790 ± 0.001^b	5.200 ± 0.019^a
Batch 2	36.200 ± 0.010^a	32.020 ± 0.010^a	25.340 ± 0.011^a	1.880 ± 0.010^a	5.190 ± 0.008^a
Batch 3	36.210 ± 0.007^a	32.020 ± 0.008^a	25.340 ± 0.002^a	1.870 ± 0.006^a	5.180 ± 0.009^a
Batch 4	36.220 ± 0.010^a	32.030 ± 0.002^a	25.330 ± 0.003^a	1.860 ± 0.012^a	5.190 ± 0.006^a

Results are expressed as mean ± standard error of means; n = 3 sets of data analyzed in duplicate. Means in columns with different small letters are significantly different (P < 0.05).

Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei.

Figure 1. WSE SDS-PAGE gel electrophoresis. Line 1: control; Line 2: cheese with Lactobacillus casei; Line 3: cheese with Lactobacillus plantarum; Line 4: cheese with Lactobacillus plantarum and Lactobacillus casei

Figure 2. DPPH radical scavenging activity of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. ^A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).^a-g Means in the same sample by different stages of ripening are significantly different (P < 0.05).Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei

Figure 3. DPPH radical scavenging activity (IC₅₀ value in mg/mL) of WSE obtained from Cheddar cheese. Results are expressed as mean ±standard error of means; n = 3 sets of data analysed in duplicate. Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei

Figure 4. Reducing power of WSE obtained from Cheddar cheese. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. ^A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).^a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei

Figure 5. Hydroxyl radical scavenging activity of WSE obtained from Cheddar. Results are expressed as mean ± standard error of means; n = 3 sets of data analysed in duplicate. ^A-D Means in the same stages of ripening by different samples are significantly different (P<0.05).^a-g Means in the same sample by different stages of ripening are significantly different (P<0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei

Figure 6. The DPPH radical scavenging activity of WSE before and after simulated gastrointestinal digestion. Results are expressed as mean ± standard error of means; n = 3 sets of data analyzed in duplicate. ^A-D Means in the same stages of digestion by different samples are significantly different (P < 0.05).^a-g Means in the same sample by different stages of digestion are significantly different (P < 0.05). Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei

Table 2. Texture profile analysis (TPA) of control and probiotic Cheddar cheeses

Sample	TPA texture terms
	Hardness (g)	Adhesiveness (g▪s)	Springiness(-)	Cohesiveness(-)	Chewiness(-)
Batch 1	1350.590 ± 14.518^a	−10.543 ± 0.823^b	0.825 ± 0.013^b	0.432 ± 0.013^b	36.779 ± 1.302^a
Batch 2	1108.917 ± 18.949^b	−8.514 ± 0.943^ab	0.872 ± 0.009^b	0.492 ± 0.022^a	34.231 ± 1.403^a
Batch 3	1093.147 ± 23.750^b	−8.314 ± 1.697^ab	0.867 ± 0.005^b	0.489 ± 0.010^a	34.511 ± 2.331^a
Batch 4	1068.667 ± 14.461^b	−7.210 ± 1.283^a	0.961 ± 0.054^a	0.505 ± 0.028^a	33.948 ± 2.465^a

Results are expressed as mean ± standard error of means; n = 3 sets of data analyzed in duplicate. Means in columns with different small letters are significantly different (P < 0.05).

Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei.

Table 3. Sensory scores for control and probiotic Cheddar cheeses

Sample	Sensory parameters
	Flavour	Appearance	Texture	Overall
Batch 1	7.5 ± 0.8^b	7.8 ± 0.6^b	6.7 ± 0.4^b	7.6 ± 0.9^b
Batch 2	8.9 ± 0.3^a	8.7 ± 0.7^a	7.3 ± 0.8^a	8.2 ± 0.7^a
Batch 3	9.0 ± 0.5^a	8.8 ± 0.5^a	7.4 ± 0.2^a	8.3 ± 0.3^a
Batch 4	9.3 ± 0.3^a	9.1 ± 0.4^a	7.5 ± 0.5^a	8.7 ± 0.1^a

Results are expressed as mean ± standard error of means; n= 3 sets of data analyzed in duplicate. Means in columns with different small letters are significantly different (P < 0.05).

Batch 1: control; Batch 2: Lactobacillus casei; Batch 3: Lactobacillus plantarum; Batch 4: Lactobacillus plantarum and Lactobacillus casei.