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Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status

Published online by Cambridge University Press:  17 February 2023

Rodrigo J. M. Sousa ,
Susana C. Ribeiro ,
José A. B. Baptista  and
Célia C. G. Silva
Rodrigo J. M. Sousa
Affiliation:
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Azores, Portugal
Susana C. Ribeiro
Affiliation:
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Azores, Portugal
José A. B. Baptista
Affiliation:
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Azores, Portugal
Célia C. G. Silva*
Affiliation:
IITAA-Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Azores, Portugal
*
Author for correspondence: Célia C. G. Silva, Email: celia.cg.silva@uac.pt
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Abstract

Health-conscious consumers are increasingly paying attention to healthy diets and focusing on natural bioactive compounds in foods and their effects on mental health. This opens new opportunities for the study of artisanal cheeses as biofunctional foods. In the work described in this Research Communication, the gamma-aminobutyric acid (GABA) content of seven different Portuguese cheeses produced from unpasteurized cow, sheep, and goat milk and granted with protected designation of origin (PDO) status was analysed. The PDO cheeses made from cow milk analysed in this study were São Jorge (3, 4, 7, 12 and 24 months of maturation) and Pico cheeses. PDO cheeses made from sheep milk were Serra da Estrela, Serpa, Nisa and Azeitão. Cheeses made from sheep and goat milk included Beira Baixa yellow cheese. The GABA content in the Azorean PDO cheeses (made from cow milk) ranged from 1.23 to 2.64 g/kg of cheese. Higher variations in GABA content were observed in cheeses made from sheep and goat milk (0.73–2.31 g/kg). This study provides information on the GABA content in different Portuguese PDO cheeses and shows that hard or semi-hard ripened cheeses are a suitable matrix for GABA production by lactic acid bacteria.

Keywords

Cheesecow milkGABAPDOsheep milk
Type
Research Article
Information
Journal of Dairy Research , Volume 90 , Issue 1 , February 2023 , pp. 88 - 91
Copyright
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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